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Do your parties always feature the same dips and spreads? Mix it up with this tangy yogurt spread.

After my best friend married into a Lebanese family a couple of years ago, she has been telling me all about these amazing dishes that she has grown to love. Labneh was one of the first ones that really peaked my interest; mostly because knew I had a chance of recreating the authenticity at home since there isn’t much to it! A tangy, creamy yogurt spread… yum, yes please!!!

I even got the authentic tips of making Labneh, like hanging it to allow the liquid to drip out, rather than putting it in a fine mesh strainer in the refrigerator like you will find if you research other labneh recipes. Hanging it is the way to go! Enjoy.

 

Labneh

Time: 1-2 days Makes: 1 ½ cups 

-2 cups whole milk Greek yogurt

-1tsp kosher salt

-2 pieces of cheese cloth

-1 piece of kitchen twine or other tie

-1 hook that can hold about 1lb

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In a medium bowl, combine yogurt and salt. Combine well.

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In another bowl, lay cheesecloth flat. Put yogurt mixture into cheesecloth. Tie up corners to create a pouch.

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Hang the yogurt pouch from a hook somewhere out of the way, with a bowl beneath it to catch the drippings. (I hung mine beneath the top kitchen cabinets so the bowl could sit on the counter, but be out of the way)

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Allow the yogurt to strain for 1-2 days. 1 day for a cream cheese like texture, 2 days for a crumbly feta-like texture.

*I topped my baguettes with crumbled Labneh, thinly sliced watermelon radishes from Johnson’s Backyard Garden, a drizzle of olive oil, and fresh chives.  Delish.

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*Spread on toast for breakfast, or on a baguette topped with veggies for a great snack. Even crumble into a salad for a tangy kick!

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