Labneh is the simplest of the Levantine dairy preparations — yogurt strained through cloth until it reaches the desired consistency, from thick dip to rollable ball. It is eaten fresh, preserved in olive oil, flavoured with herbs, or used as a cooking ingredient. In Jerusalem it appears as both a daily staple and a considered component in composed dishes.
Full-fat yogurt strained through muslin or cheesecloth over a bowl in the refrigerator, losing its whey until it reaches a consistency between thick sour cream and soft fresh cheese. The straining concentrates the lactic acid, protein, and fat, intensifying both flavour and richness.
Labneh has a clean, bright acidity from the concentrated lactic acid — more complex than cream cheese, lighter than goat cheese, with a freshness that neither possesses. Against roasted vegetables, spiced meat, or good olive oil and za'atar it is a complete, perfect thing. Its acidity cuts richness; its creaminess softens heat.
- Full-fat yogurt only — low-fat yogurt produces a thin, grainy labneh with little body - Straining time determines texture: 4 hours produces a thick dip; 24 hours produces a spreadable cheese; 48–72 hours produces balls that can be rolled in herbs and preserved in oil [VERIFY times] - Salt added before straining draws additional whey and seasons throughout, not just on the surface - The whey that drains is valuable — use in bread dough, soups, or smoothies
OTTOLENGHI JERUSALEM — Technique Entries OT-01 through OT-25