This Middle Eastern dairy food has a tangy flavor and health benefits similar to yogurt’s Labneh is often served topped with olive oil and herbs and spices. By Jennifer Cook Eating fermented ...

But the end result — tangy, creamy homemade labneh — is so worth it. Labneh is also known as yogurt cheese because it is as thick and creamy as soft cheese. This unique texture is achieved by ...

This serving can be very minimal. Spread labneh over a plate with a spoon and top with a pile of seasoned figs. Alternatively, as I’ve done here, you could serve the combination on top of ...

Halfway through roasting, toss for even cooking. Make the saffron labneh: Roughly smash saffron in a mortar and pestle and transfer to a small bowl. Stir in 1 tablespoon hot water and let saffron ...

As for the dairy that tethers together the salad, nothing is as delightfully rich as creamy labneh, but you could just as easily sub in full-fat Greek yogurt or sour cream if you have them on hand.

Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice ...

Labneh: Line a deep bowl with a piece of cheesecloth or muslin (a clean J-cloth is also fine, as an alternative) and set aside. In a separate bowl, mix the yoghurt(s) with 1 teaspoon of salt.

Stuffed dates make the most delicious snack, and these labneh and crunchy nut-filled chocolate coated versions are great for the gut, too. Each serving provides 239 kcal, 5.8g protein, 28.5g ...