How to eat Labneh

 Labneh is a Middle Eastern strained yogurt cheese made by draining the whey from plain yogurt until it becomes thick and creamy—similar in texture to cream cheese but tangier in flavor. It’s often made from cow’s or goat’s milk yogurt.

Key Features of Labneh:

• Texture: Thick and spreadable, like cream cheese or Greek yogurt.

• Taste: Tangy, slightly sour, and rich.

• Uses: Commonly used as a dip, spread, or base for toppings like olive oil, herbs, za'atar, or chopped vegetables. It can also be added to sandwiches, salads, or used in desserts.

• Nutrition: High in protein and probiotics (if not heat-treated), with less lactose than regular yogurt due to the straining process.

Labneh is often served with olive oil and pita bread as part of a mezze (appetizer spread) and can also be rolled into small balls and preserved in olive oil for longer storage.