Easy Labneh Dip Recipe - Fufu's Kitchen (2024)

FAQs

What is labneh dip made of? ›

Labneh is what you get when you strain an already-strained yogurt to remove more of the liquid whey. Greek yogurt is strained yogurt, but labneh is doubly strained. What is Labneh made of? Labneh is a soft, flavorful Middle Eastern cheese made from strained yogurt and is so easy to make yourself.

Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same. Once you familiarize yourself with the flavor and versatility of labneh, you're more likely going to want to swap it for the others whenever you get the chance.

In addition to its delicious taste, labneh is considered a healthy food. It is a good source of protein, calcium, and probiotics, which benefit gut health. Labneh is also lower in fat and sodium compared to cheese or packaged dips, and it adds a lot of calcium to the diet.

Because they are so similar, it's sometimes possible to swap Greek yogurt for labneh and vice versa in applications. Greek yogurt and labneh have tangy flavor profiles, so if you're looking to add a dollop to something like this creamy carrot soup with lemon and dill or this easy lobster bisque, both will work nicely.

Strained yogurt is known as labneh (labna, labni, labne, lebni, or labani; Arabic: لبنة) in the Levant, Egypt, and the Arabian Peninsula.

Labneh is what you get when you strain an already strained yogurt, removing much more liquid whey than you would to make Greek yogurt. So while Greek yogurt is strained yogurt, labneh is doubly strained yogurt!

Many grocery stores now carry labneh in the dairy section, but it's simple to make at home. You only need whole-milk yogurt (cow's milk is more traditional, but goat's milk is another option) and a little salt. No need to use Greek yogurt here; plain, unsweetened whole-milk yogurt will do the trick.

Labneh (also known as labneh, labni, lebni or zabedi) is the name of a popular thick yoghurt in the Middle East. It has been consumed in the levant region of Lebanon, Syria, Jordan, and Palestine for thousands of years. You can find labneh both in a dried form or steeped and marinated in olive oil.

Is labneh similar to sour cream? Labneh is thicker and less tangy than sour cream. Because of the acidity in labneh, it can possibly be used in place of sour cream in baking recipes.

Our labneh is safe to consume everyday. Although, I wouldn't recommend it. To ensure you are getting a variety of nutrients and minerals from your food, it is beneficial to practice food rotation. Food rotation advocates eating different foods daily.

Can diabetics eat labneh? ›

Incorporating a few servings of high-protein foods like labneh is a simple and effective way to maintain normal blood sugar levels and prevent adverse side effects. In particular, protein has been shown to help lower blood sugar levels in people with diabetes while also supporting better overall glycemic control.

For starters, labneh can be high in sodium, with a 1-ounce (28-gram) serving squeezing in nearly 23% of the RDI ( 1 ). Studies show that cutting back on sodium is one of the most effective ways to reduce blood pressure levels, especially if you have elevated levels ( 21 , 22 ).

A Middle Eastern staple, labaneh is a savory dairy product that's typically served at breakfast and enjoyed with pita bread; it's sometimes rolled into balls, marinated in oil and herbs, and served as a snack.

Answer to earlier posts: labneh is similar to Greek yogurt, but is thicker and includes the salt. The consistency should be somewhere between Greek yogurt and cream cheese.

HOW LONG DOES LABNEH LAST? Once you open your Yaza labneh, we recommend eating it within 5-7 days. Keep it refrigerated as often as possible to maintain freshness. If you see the whey liquid separating from the solid labneh, don't worry; it's totally normal for a natural product.

Regular cream cheese (per 2 tablespoons) has 80 calories, 7 grams of fat, 2 grams of carbohydrates. Compare it with regular labneh, which has 60 calories, 6 grams of fat and 1 gram of carbohydrates. Doesn't sound like much of a nutritional difference? It adds up if you use it in cooking!

The pH (4.0-5.0), titratable acidity(2.7%), chemical composition (74.57% moisture, 8.3% protein, 9.8%fat, 6.37%lactose and1. 17% ash) of labneh, produced by blending concentrated skim milk yogurt with cream, (Yamani & Abu-Jaber, 1994; El-Samragy et al., 1988; Tamime & Robinson, 1988).

Labneh (or lebneh) is an ultra-thick, high-protein yogurt cheese popular in the Middle East. Traditionally, the cheese is made with camel or goat milk, but stateside, you'll find it made almost exclusively from cows' milk.

It has a thick, spreadable texture similar to soft goat cheese or cream cheese, and thanks to its yogurt base, its flavor is rich and tangy. Throughout the Middle East, it's a common addition to mezze platters, where it's served as a dip with olive oil and spices, but the uses for it don't end there.