Labneh

Labneh is a type of cheese originating from the Middle East. It is also known as strained yogurt, yogurt cheese, sack yogurt, or suzma yogurt. Labneh is made by straining yogurt to remove the whey, resulting in a thicker consistency, while preserving yogurt's distinctive, sour taste. This process of straining yogurt is common in many cultures' cuisines.

History

The origins of Labneh are traced back to the Middle East, where it has been a staple food for centuries. It is a common ingredient in many traditional dishes and is often used as a healthier alternative to mayonnaise or cream cheese.

Production

The production of Labneh involves straining yogurt in a cloth to remove the whey. The straining process can take several hours to a few days, depending on the desired thickness. The longer the yogurt is strained, the thicker the Labneh becomes. Some producers add salt during the straining process to enhance the flavor.

Nutritional Value

Labneh is high in protein and calcium, and it also contains probiotics, which are beneficial for digestive health. It is lower in fat than most cheeses and is often used as a healthier alternative in many dishes.

Uses

Labneh is versatile and can be used in both savory and sweet dishes. It is often served as a dip with olive oil and spices, spread on bread, or used as a filling for pastries. In addition, it can be used in cooking to add creaminess to sauces or as a topping for pizzas and baked potatoes.

See Also

• Yogurt
• Cheese
• Middle Eastern Cuisine

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