Labneh is a popular Levantine dip made from strained yogurt. It is soft, creamy, and tangy, and can be used in a variety of dishes or as a snack.

uThe name labneh comes from the Arabic word "laban," which means "milk." Labneh is thought to have originated in the Levant region, where it has been enjoyed for centuries.

To make labneh, yogurt is strained through cheesecloth or a coffee filter to remove the whey. This concentrated yogurt is then seasoned with salt and lemon juice.

Labneh can be eaten plain, or it can be used in a variety of dishes, such as hummus, baba ghanoush, and grilled vegetables. It can also be used as a spread for sandwiches or wraps, or as a dip for chips or vegetables.

Labneh is a good source of protein and calcium. It is also low in fat and calories, making it a healthy snack option.

Here is a recipe for making labneh:

Ingredients:

500 grams (1 pound) plain yogurt

1 teaspoon salt

1 tablespoon lemon juice

Instructions:

In a bowl, combine the yogurt, salt, and lemon juice.

Stir until well combined.

Line a sieve with cheesecloth or a coffee filter. Place the sieve over a bowl.

Pour the yogurt mixture into the sieve.

Let the yogurt strain for at least 2 hours, or up to overnight.

Once the yogurt has strained, discard the whey.

Transfer the labneh to a serving dish. Drizzle with olive oil and serve.

Labneh can be stored in the refrigerator for up to 1 week.

Here are some tips for making labneh:

Use whole milk yogurt for the best flavor and texture.

Be sure to use a fine-mesh sieve to get the smoothest labneh.

If you don't have cheesecloth, you can use a coffee filter.

Let the labneh strain for at least 2 hours, but longer is better.

Store the labneh in the refrigerator for up to 1 week.

Enjoy!