I make Labneh for my wife- I also make the yoghurt from scratch. I have never tried Labneh balls though- I am going to do this as a surprise for her. Thanks so much!
As a Syrian, I eat Labneh daily for breakfast. It tastes good, and I don't feel guilty eating it. I use a fork instead of bread though since I'm cutting bread out of my life for the most part. Thanks for making a video about it!
I use this as a replacement for sour cream and cream cheese in almost everything now. It holds up really well in cooking, mixes into things well, and doesn't curdle! My local Afghan market sells it pre-strained, but it's nice to know I could make my own.
@@disconnect9084 It will be extremely sour unless you add a ton of sugar to counteract it, but yeah it would probably work just add a little liquid to thin it out a bit
@@disconnect9084 it probably would if you use a non sour yogurt and don't dry your labneh after straining it. The aged stuff from highly active lactic acid cultured yogurt gets mega sour which makes it amazing in a in a traditional wrap or a sandwich.
When I make tzatziki I also first strain water out of the Greek yoghurt for an extended time (although I do keep it in the fridge, and not as long, maybe half a day at most); the cucumber also needs to have some moisture removed, so I ditch the seed part, coarsely grate the cucumber, salt it, let it sit for a bit for the salt to draw out the moisture, then strain it and spread it on a clean tea towel with another clean tea towel on top, and in the fridge, to absorb some more moisture. And then of course you mix them together along with your minced garlic, mint, and dill, and some extra virgin olive oil, and add any additional salt to taste. I like this more dry style of tzatziki much better than some of the more wet styles that are out there which just use Greek yoghurt on its own and sometimes don't even dry the cucumber and even use the seed parts of the cucumber. I don't disinfect, just use regularly clean stuff, but as I don't leave it as long and then use the finished product usually the same day and finish any leftovers on 1 or 2 consecutive days, it's probably not as much of an issue.
Thank you for all the serving ideas and info about storage and the fermentation, very helpful. I use labneh as a spread, but serve it on a plate, drizzled with honey and sprinkled with a seed relish made with 3 TBS pumpkin, 1 TBS mustard, 1 tsp cumin, 1 tsp poppy all toasted with 1 pinch each of clove, cinnamon, and coriander w/ salt to taste. Really fragrant.
@@maria7378 Why not? Choosing not to use animal products doesn't mean you're diminishing your own life or value in anyway. There are many reasons why someone would choose to become vegan or abstain from certain animal based products. Whether for ethical, religious, or health reasons, they're all valid.
I really tried to find Labneh in my country ever since I had the pleasure of having it daily in Jordan during my last visit. I am going to try making it after your recipe, so thank you!
I’m really interested in the goat yogurt labneh, in balls coated with sumac, za’atar, Aleppo pepper, maybe even minced dried olives and citrus zest. There are so many possibilities. Your pita sandwich with tomatoes (or confit tomatoes) and EVOO looks delectable. Throw on some mint pesto and slivers of cucumber, and it goes up another level.
@@hollydaugherty2620 they are basically pickled, and pickling is a form of fermentation. I tried fresh olives from tree, so bitter and I didn't like it. tried olives that were few days into pickling, tastes less bitter, but till held their shape and taste, that's more like brining. and regular olives are pickled, salty, softer tecture, grow in size, and lose their bitter taste. so I lean towards considering it a fermented food :)
I've grown up with both, I do not think it's better than cream cheese but it is definitely better than traditional yogurt and has a different function as it is not interchangeable in some recipes that involve baking. Thank you for sharing another delicious recipe
I love your content so much! I was thinking of doing a 'Middle Eats inspired' meal plan next week, so you must've read my mind with this super simple recipe! Thank you.
My wife hates sour cream but loves labneh, so we always have some on hand for baked potatoes, nachos, stroganoff, etc. We're also very fond of combining shankleesh (the herbed labneh balls, which we have been buying ready-made) with falafel balls in the same sandwich. Thanks for another delicious and informative video!
Such an excellent channel. Every aspect of a culture-based cooking tutorial is not just covered but executed to perfection. Great work! You deserve every bit of your success.
My grocery store has Kefir, I’ve been using that as is with no salt and it’s my favourite way of making Labneh. Highly recommend trying it if you can find Kefir.
Hey Obi, have you considered making the Lebanese "Poor Man's Cheese" that's made out of fermented bulghur? There are some recipes out there but very few videos, it would be great to see that beauty =)
😊Wow I've never been more excited to try a recipe ❤️👏. I've been making homemade yogurt for a year, and collecting ways to use all of it. I tried making some into "labneh-like" and it was pretty good. Excited to try this from someone who knows what they're doing.
Thank you so much! I’ve been wanting to try Labneh, but the only kind I can found has pectin in it which I’m allergic to. I can’t believe how easy this is to make.
Not necessary to stir or salt de yogurt. If you don't break the soft yogurt structure you can drain directly in a common kitchen drainer. All you hace to do is put gently in the drainer spoon by spoon. You will see how the yogur dranis perfectly and the whey is so transparent. That's the technique we use in the dairy. On fact there are some cheeses that are made whit this technique, we call this kind of cheese acid coagulated cheese. We ferment the milk to make an over fermented yogurt, after we put it carefully in some tissue or drainer, etc.
This is a absolutely amazing. And the Host is awesome with their explanation and demonstrating perfectly. I need to try and Make it just for how nicely they have done it.
Ooooh I need to try this, it looks so so good. I can already imagine it coating it with harissa powder and thyme. Looks dangerous and addictive though lol.
In my Armenian household, my favorite snack growing up as a kid was Labneh mixed with fresh jam. Strawberry and black cherry taste best! I prefer to eat it in a bowl, but I bet it'd be killer on wheat toast.
Thank you for this video. I asked about it a while back and you said that you’ll make it when the weather gets colder… now it’s on me to re-watch it, and gather the “courage” to try and make it myself.
I can’t wait to try it! I live to celebrate my rich Arabic heritage by cooking as much as my own food as possible. Thank you for including a vegan option too!
oh this is so funny. while looking for non dairy recipes i came across a woman who said she made a delicious mistake. she accidently made labneh instead of coconut cream yogurt but didn't know about this dish and that it had a name, lol. now a full more traditional recipe comes up on my feed. I guess I need to make it!
I discovered this miracle spread last year -- tangier than cream cheese and not as firm -- less tangy than sour cream and firmer. Best on -- well, EVERYTHING.
i appreciate the vegan attempt too! i love labneh and miss it as it can be hard to find without dairy, but mildred’s sometimes makes it if you’re ever hankering and are in/around london! (their menu rotates!) not a hint of coconut, hahaha!
The best vegan labneh I tried is made from cashews. You soak 'em in water for the night with a ton of salt. The next day you drain them and blend them up. Now you ferment it for 3 days in a bowl covered by a cloth. You need to stir it several times a day. (the fermentation process can vary in length depending on how hot the weather is). Tastes VERY close to the og! Serve it up with zaatar and olive oil and you can barely taste the difference. Try it out, I bet it's waaay better than the coconut version, since the cashews don't have such a prominent flavor as coconut does!
For breakfast I eat a rice cake with labneh and hummus spread on it and cherry tomatoes on top, sprinkle with sea salt and some pepper. I hope it's healthy. It is really really delicious..
it's available at regular grocery stores here where i live on US East Coast too; my mom visited last year and loved Tajín so much she started putting it on every damn thing.... i gave her 4 bottles to take back to India (and later found out it was available on Amazon India for about the same price)
Labneh would make a nice hors d'oeuvre: my mom uses it to fill cocktail tomatoes, then she'd sprinkle some freshly ground pepper and decorate each filled tomato with a basil leaf 🍃 and a drizzle olive oil.
Thanks for a great video! The other week I tried a commercial vegan Labneh that was excellent, made with a base of 40% almond. Slightly milder in tang but very similar to the real deal.
Do you know the "poor man's cheese"? Its fermented bulgour worked into small balls that taste like cheese and are put to sit in a jar with olive oil and some seasoning, just like you do with yogurt. I think they make it in Lebanon as well. Do you have the receipt?
Is it coincidence that "labda" is Hungarian for ball? Little labda's of labneh. I would hang yogurt like this to make tzatziki, but then add a little moisture back but I like the idea of a cream cheese substitute and will try this.
@@nostalgicpetrichor7782 Cream cheese is also a bit sour, and when it’s the star ingredient in a dessert (cheesecake) the sourness is sometimes even amplified with some sour cream, so that’s not necessarily a reason to only use it in savory applications
@@nyxh.7567 if you try them separately, labneh would taste with more sour profile than cream cheese, simply because labneh is plain yogurt with deeper flavor while cream cheese is derived from milk with fat content.
I make Labneh for my wife- I also make the yoghurt from scratch. I have never tried Labneh balls though- I am going to do this as a surprise for her. Thanks so much!
As a Syrian, I eat Labneh daily for breakfast. It tastes good, and I don't feel guilty eating it. I use a fork instead of bread though since I'm cutting bread out of my life for the most part. Thanks for making a video about it!
A life without bread would be so sad, for me at least...
@@brittlecalm94 me also
how is it in Syria after this last earthquake?
Damn, never thought to replace bread with a fork, how do you even bite through it? I'm impressed!
I’m Syrian too!!!! My family is from Amin street
I use this as a replacement for sour cream and cream cheese in almost everything now. It holds up really well in cooking, mixes into things well, and doesn't curdle! My local Afghan market sells it pre-strained, but it's nice to know I could make my own.
Can i use it to make cheesecake?
@@disconnect9084 It will be extremely sour unless you add a ton of sugar to counteract it, but yeah it would probably work just add a little liquid to thin it out a bit
@@disconnect9084 it probably would if you use a non sour yogurt and don't dry your labneh after straining it. The aged stuff from highly active lactic acid cultured yogurt gets mega sour which makes it amazing in a in a traditional wrap or a sandwich.
Thanks for the replies guys 🤗 If it's sour it probably wouldn't work cause you need neutral tasting cheese for cheesecake. But i'll try it as spread.
@@disconnect9084 I've made cheesecake using a mix of cream cheese, cream and strained yogurt. Works well
Dont throw out the whey! It is amazing to use in baking bread
How do you use it for bread?
@@ashrillcaw probably as a water replacement 🤔
I think in this case you should not add salt to your bread.
I agree!
@@ashrillcaw I use the whey in place of water.
Thank you so much for the coconut yogurt experiment. I have been missing Lebneh since I went vegan!
When I make tzatziki I also first strain water out of the Greek yoghurt for an extended time (although I do keep it in the fridge, and not as long, maybe half a day at most); the cucumber also needs to have some moisture removed, so I ditch the seed part, coarsely grate the cucumber, salt it, let it sit for a bit for the salt to draw out the moisture, then strain it and spread it on a clean tea towel with another clean tea towel on top, and in the fridge, to absorb some more moisture.
And then of course you mix them together along with your minced garlic, mint, and dill, and some extra virgin olive oil, and add any additional salt to taste.
I like this more dry style of tzatziki much better than some of the more wet styles that are out there which just use Greek yoghurt on its own and sometimes don't even dry the cucumber and even use the seed parts of the cucumber.
I don't disinfect, just use regularly clean stuff, but as I don't leave it as long and then use the finished product usually the same day and finish any leftovers on 1 or 2 consecutive days, it's probably not as much of an issue.
Thank you so much for including the coconut yoghurt version! Going to definitely make this! 😍
Thank you for all the serving ideas and info about storage and the fermentation, very helpful. I use labneh as a spread, but serve it on a plate, drizzled with honey and sprinkled with a seed relish made with 3 TBS pumpkin, 1 TBS mustard, 1 tsp cumin, 1 tsp poppy all toasted with 1 pinch each of clove, cinnamon, and coriander w/ salt to taste. Really fragrant.
Vegan Labneh? INCREDIBLE I must try to make it ASAP
@Maria because dairy causes inflammation and some people can't digest it
@@maria7378 because they're vegan? Just guessing
@Maria Because cows say moo and we don’t
@@maria7378 Why not? Choosing not to use animal products doesn't mean you're diminishing your own life or value in anyway. There are many reasons why someone would choose to become vegan or abstain from certain animal based products. Whether for ethical, religious, or health reasons, they're all valid.
@@maria7378 Prove that there is no valid reasoning :0
I really tried to find Labneh in my country ever since I had the pleasure of having it daily in Jordan during my last visit. I am going to try making it after your recipe, so thank you!
I’m really interested in the goat yogurt labneh, in balls coated with sumac, za’atar, Aleppo pepper, maybe even minced dried olives and citrus zest. There are so many possibilities. Your pita sandwich with tomatoes (or confit tomatoes) and EVOO looks delectable. Throw on some mint pesto and slivers of cucumber, and it goes up another level.
you can add olives and lemon to a sandwitch, but olives are usually fermented foods, so I am not sure if they would work, they might ruin the labneh.
@@belalabusultan5911 Olives aren’t fermented. They’re brined.
@@hollydaugherty2620
they are basically pickled, and pickling is a form of fermentation.
I tried fresh olives from tree, so bitter and I didn't like it.
tried olives that were few days into pickling, tastes less bitter, but till held their shape and taste, that's more like brining.
and regular olives are pickled, salty, softer tecture, grow in size, and lose their bitter taste.
so I lean towards considering it a fermented food :)
I've grown up with both, I do not think it's better than cream cheese but it is definitely better than traditional yogurt and has a different function as it is not interchangeable in some recipes that involve baking. Thank you for sharing another delicious recipe
Thank you for the vegan substitute!! I've never heard of labneh and I'd love to try! ♥︎
I really appreciate the vegan option you included!
I love your content so much! I was thinking of doing a 'Middle Eats inspired' meal plan next week, so you must've read my mind with this super simple recipe! Thank you.
My wife hates sour cream but loves labneh, so we always have some on hand for baked potatoes, nachos, stroganoff, etc. We're also very fond of combining shankleesh (the herbed labneh balls, which we have been buying ready-made) with falafel balls in the same sandwich. Thanks for another delicious and informative video!
Such an excellent channel. Every aspect of a culture-based cooking tutorial is not just covered but executed to perfection. Great work! You deserve every bit of your success.
My grocery store has Kefir, I’ve been using that as is with no salt and it’s my favourite way of making Labneh. Highly recommend trying it if you can find Kefir.
Is the process the same as he did with the yogurt?
Why do you want kefir as it’s extremely watery. And regular yogurt doesn’t taste salty to me
@@danielgyila3662yes, exact same process, but you’ll want to strain it for a bit longer
@@18nyhavnyou add salt to the yogurt to make Labneh, but kefir is salty as is and makes perfect tasting Labneh.
@@ahusseini thank you
Your content is always thorough and helpful and I really appreciate your showing vegan/non-dairy options as well. Thank you!!
Hey Obi, have you considered making the Lebanese "Poor Man's Cheese" that's made out of fermented bulghur? There are some recipes out there but very few videos, it would be great to see that beauty =)
We call it kishk :)
@@danykalfat Kishk al Fouqara =) I hope Obi hears us and makes it :D
Lovely 👌🏻 Greetings from England 😄
I am trying this recipe immediately! Thank you for the opportunity to learn something new!
😊Wow I've never been more excited to try a recipe ❤️👏. I've been making homemade yogurt for a year, and collecting ways to use all of it.
I tried making some into "labneh-like" and it was pretty good. Excited to try this from someone who knows what they're doing.
I use paper coffee filter to make the spreadable kind! So easy! Works great! Its really delicious! I use homemade yogurt
Thank you so much! I’ve been wanting to try Labneh, but the only kind I can found has pectin in it which I’m allergic to. I can’t believe how easy this is to make.
Thank you! This was the most comprehensive guide to labneh. Will definitely try these 😊
Thats just great I could try making my own vegan version with soy yoghurt! Thank you so much for the video!!
Coconut not soy. Soy is cringe. Use coconuts instead.
your channel is the best. thank you!!
This is great, and so simple to be creative with flavors. Thanks for sharing!
Not necessary to stir or salt de yogurt.
If you don't break the soft yogurt structure you can drain directly in a common kitchen drainer. All you hace to do is put gently in the drainer spoon by spoon. You will see how the yogur dranis perfectly and the whey is so transparent.
That's the technique we use in the dairy. On fact there are some cheeses that are made whit this technique, we call this kind of cheese acid coagulated cheese. We ferment the milk to make an over fermented yogurt, after we put it carefully in some tissue or drainer, etc.
when you said zaatar the proper arabic way I immediately liked and subbed lol. respect pronouncing it like it should be
Really appreciate the vegan option! 🌱 will definitely try this - thank you 😊
This is a absolutely amazing. And the Host is awesome with their explanation and demonstrating perfectly. I need to try and Make it just for how nicely they have done it.
Ooooh I need to try this, it looks so so good. I can already imagine it coating it with harissa powder and thyme.
Looks dangerous and addictive though lol.
In my Armenian household, my favorite snack growing up as a kid was Labneh mixed with fresh jam. Strawberry and black cherry taste best! I prefer to eat it in a bowl, but I bet it'd be killer on wheat toast.
this sounds soooooo good!
The recipe I was looking for. Thanks!
Labneh is sooooo goooooooddd! I found it at my local grocery store but they stopped carrying it, I’m always on the lookout for more!
That looks so good!! Glad you tried the coconut alternative so my lactose intolerant ass can also make this 🙏
Fage, greek yogurt is my favorite. It also has a great whey thats perfect for a smoothie
thank you for trying a vegan version of it, that's really thoughtful. I'm definitely going to try this. i really appreciate the info.
Thanks for making this video and trying a coconut version as well! This all looked super good, I’ll have to try :)
Thank you for this video. I asked about it a while back and you said that you’ll make it when the weather gets colder… now it’s on me to re-watch it, and gather the “courage” to try and make it myself.
I can’t wait to try it! I live to celebrate my rich Arabic heritage by cooking as much as my own food as possible. Thank you for including a vegan option too!
If you have small, ice cream scoops used for portioning cookie dough, these would work really well to keep them all the same weight and size
oh this is so funny. while looking for non dairy recipes i came across a woman who said she made a delicious mistake. she accidently made labneh instead of coconut cream yogurt but didn't know about this dish and that it had a name, lol. now a full more traditional recipe comes up on my feed. I guess I need to make it!
thank u for the vegan alternative!
I discovered this miracle spread last year -- tangier than cream cheese and not as firm -- less tangy than sour cream and firmer. Best on -- well, EVERYTHING.
Labneh balls coated with za’atar are awesome!
i appreciate the vegan attempt too! i love labneh and miss it as it can be hard to find without dairy, but mildred’s sometimes makes it if you’re ever hankering and are in/around london! (their menu rotates!) not a hint of coconut, hahaha!
This is interesting! Love the content!
thank god for youtube
your channel is amazing!
I made Labneh before and it is soooo good!!
I've made some labneh before, but found some to buy this time.
On closer inspection it was made in Bulgaria and contains rennet...
Great video as usual!
First toum and now this? I need more Lebanese food in my life.
The best vegan labneh I tried is made from cashews. You soak 'em in water for the night with a ton of salt. The next day you drain them and blend them up. Now you ferment it for 3 days in a bowl covered by a cloth. You need to stir it several times a day. (the fermentation process can vary in length depending on how hot the weather is).
Tastes VERY close to the og! Serve it up with zaatar and olive oil and you can barely taste the difference.
Try it out, I bet it's waaay better than the coconut version, since the cashews don't have such a prominent flavor as coconut does!
Thanks for the coconut experiment 👍
I am going to try this with forager cashew milk yogurt. Cashew makes the absolute best cheese substitute.
Alhamdulillah! FINALLY Lebneh is getting some clout, it is absloulty in on the Top 10 Most underated things the world so misses out on.
For breakfast I eat a rice cake with labneh and hummus spread on it and cherry tomatoes on top, sprinkle with sea salt and some pepper. I hope it's healthy. It is really really delicious..
Wow I had no idea tajin was sold outside Mexico and the southwestern U.S
I'm in the UK and have only recently seen tajin used in a video. Quick search online and found it in my local supermarket. Love it.
it's available at regular grocery stores here where i live on US East Coast too; my mom visited last year and loved Tajín so much she started putting it on every damn thing.... i gave her 4 bottles to take back to India (and later found out it was available on Amazon India for about the same price)
In my hometown in Brazil there is a factory that does the Zathar ones 🥲 I miss that so much! I just not sure if I'm prepared to do it myself 😅
Please make bastilla
Didnt he do that already?
Labneh would make a nice hors d'oeuvre: my mom uses it to fill cocktail tomatoes, then she'd sprinkle some freshly ground pepper and decorate each filled tomato with a basil leaf 🍃 and a drizzle olive oil.
These coated balls look absolutely delicious!
I would love to see a tajin coated labneh video next😋❤️ yum
This was such a great video, I learned a lot.
Labneh is the best
🇱🇧❤️
Subscribed! Thank you for this. It is amazing! ❤
The sandwich looks wonderful!! This seems to be so easy.
Oooo... perfect next project... I've been making my own yogurt for years...
I'm so excited to try this recipe!
You are genious ! Thank you for this so yummy balls'recipes.
Thanks for a great video! The other week I tried a commercial vegan Labneh that was excellent, made with a base of 40% almond. Slightly milder in tang but very similar to the real deal.
I love this! I have been doing this for years
My brother, it even LOOKS delicious, I MUST try it out
I make a labneh and preserved lemon dip that everyone loves.
this looks sooo good im inspired
Thank you for blessing me with a new food skill.
thank you for this video. it was very good.
Do you know the "poor man's cheese"? Its fermented bulgour worked into small balls that taste like cheese and are put to sit in a jar with olive oil and some seasoning, just like you do with yogurt. I think they make it in Lebanon as well. Do you have the receipt?
Is it coincidence that "labda" is Hungarian for ball? Little labda's of labneh. I would hang yogurt like this to make tzatziki, but then add a little moisture back but I like the idea of a cream cheese substitute and will try this.
Sa7tayb so Hana 🙏🏼🙏🏼👍🏼
It looks wonderful, of course.
Never heard of this before. Looks damn delicious. Thanks for sharing!
Wow ❤thanks for sharing I’m definitely going to give this a try
Just love your empty shelf in the fridge, just like home
I discovered labneh by chance, saw it on the menu of my local place and tried it. Wow. I would drink it with a straw
Goat's mozzarella was probably the most amazing cheese I ever tried, so I can only imagine the Goats Labneh
Looks absolutely delicious! I think a good, unadulterated plain soya yoghurt might work very well. It has a more neutral flavour than coconut yoghurt.
i just got one of those nut-milk bags... how do you clean them after use? chuck them into the washing machine?
thanks for the vegan option 😍😍😍
So, how about if you wanted a coconut flavor? Like could mixing in a bit of coconut oil or powder let you double down on it?
ooh i’m gonna try this with a cultured cashew yogurt, thank u!
This looks delicious, going to try it. Thanks!
Thanks tons..
Oh, thank you SO much for including the coconut joghurt into this!!! 🙏
Will def try that one. Did it make decent balls too?
I'd be curious to see if it could be used as a replacement for cream cheese in desserts
Labneh has a mild sour flavor compared with cream cheese, that’s why it’s typically used with savory flavors.
@@nostalgicpetrichor7782 Cream cheese is also a bit sour, and when it’s the star ingredient in a dessert (cheesecake) the sourness is sometimes even amplified with some sour cream, so that’s not necessarily a reason to only use it in savory applications
@@nyxh.7567 if you try them separately, labneh would taste with more sour profile than cream cheese, simply because labneh is plain yogurt with deeper flavor while cream cheese is derived from milk with fat content.
😍My Granny and my Dad made it.
I need to try asap!😋