Labaneh

Labaneh is a type of cheese originating from the Middle East. It is also known as strained yogurt, yogurt cheese, or Greek yogurt. Labaneh is made by straining yogurt to remove the whey, resulting in a thicker consistency. It is a staple in many Middle Eastern diets and is often used as a spread on bread or as a base for dips and sauces.

History

The exact origins of Labaneh are unknown, but it is believed to have been first made in the Middle East. It has been a part of the region's cuisine for centuries and is still widely consumed today. The process of straining yogurt to make Labaneh is similar to the method used to make Greek yogurt, which has led to some confusion between the two.

Production

Labaneh is made by straining yogurt to remove the whey. This can be done using a cloth or a special strainer. The yogurt is left to strain for several hours or overnight, depending on the desired thickness. The resulting product is a thick, creamy cheese with a tangy flavor. Some producers add salt or other seasonings to the Labaneh for additional flavor.

Uses

Labaneh is a versatile food that can be used in a variety of dishes. It is often spread on bread or used as a base for dips and sauces. It can also be used in cooking, as it adds a creamy texture and tangy flavor to dishes. In the Middle East, Labaneh is often served at breakfast with olive oil and fresh herbs.

Health Benefits

Labaneh is a good source of protein and calcium, and it also contains probiotics which are beneficial for digestive health. However, it can be high in fat and sodium, especially if salt or other seasonings are added during production.

See Also

• Cheese
• Yogurt
• Middle Eastern cuisine