Anleitung, wie man selbstgemachten Labneh zu Hause zubereitet? Was ist Labneh?

Labneh, also recognized as strained yogurt in Poland, is a dairy product originating from the Middle East. It is primarily produced from cow's milk, but labneh made from sheep, goat, or camel milk is also available. Cow's milk labneh is characterized by its mildest and neutral flavor. It is formed into balls, which are then coated with herbs, spices, and fat - typically olive oil. In Middle Eastern cuisine, pita bread smeared with labneh and served with mint, thyme, and olives is extremely popular. Labneh has gained global popularity due to its rich nutritional content, flavor, and silky texture. In various countries, it is known by different names. In Iraq, it is called suzma, in India - chakka, in Albania - salcë kosi, and in Denmark - ymer.

Labneh is a highly valued dairy product that is produced through the fermentation of milk. It has a creamy-white color, soft and oily consistency, and a slightly acidic taste. It is richer in protein than regular yogurt, containing 2.5 times more of this important nutrient. Protein is essential for the proper functioning of the body, participating in immune processes, cell and tissue regeneration, and the production of hormones and enzymes. A protein deficiency can lead to muscle loss and increased feelings of hunger. Labneh has a lower glycemic index than regular yogurt, which means it raises blood sugar levels more slowly and to a lower level. It is a dairy product with a fat content of 10%, which is 10 grams of fat per 100 grams of product. Labneh is also richer in live bacterial cultures than yogurt, making it more beneficial for gut health. Probiotics found in Labneh are particularly important for individuals taking antibiotics, as they can help restore a healthy gut flora. Labneh is also richer in mineral components than natural yogurt, including calcium, sodium, magnesium, zinc, potassium, phosphorus, iodine, and B vitamins such as riboflavin, niacin, vitamins B6, B12, and vitamins A, C, and folic acid. For individuals with lactose intolerance, Labneh may be more suitable than yogurt, as it contains less lactose. In the fermentation process, lactose is partially converted into lactic acid, which can help reduce the symptoms of intolerance. However, individuals with lactose intolerance should consume Labneh in limited amounts to avoid potential allergic reactions. Labneh is a dairy product and should not be consumed by individuals with milk protein allergy.

Labneh is a soft cheese made from sour cream, prepared with Greek yogurt. You can previously produce Greek yogurt from milk by adding live bacterial cultures to it, but it takes significantly longer. If you use ready-made Greek yogurts to produce labneh, the process will be much faster. The aim is to separate the whey, so that the yogurt becomes thick and sticky. Labneh can be purchased in the store or prepared at home. Its preparation is really simple, but during shopping, we need to pay attention to the quality of Greek yogurt - it's best to choose a product that has the least amount of ingredients possible - milk and live cultures of bacteria. It is also advisable to avoid yogurts that contain preservatives and milk powder, as these are unnecessary substances that are called fillers. During the preparation of labneh, clean and dry containers - sieve and bowl - are also essential. Do not forget about cheesecloth or gauze.

The following ingredients are required for preparing the basic labneh recipe: Greek yogurt (preferably 400 grams), half a teaspoon of salt. In addition, a sieve, a bowl, and a cheesecloth or gauze will be needed to carry out this recipe.

The first step is to cover the entire liquid with gas. Below the liquid, the serviette should be gently pressed. The servit with a light chemical composition is already ready, but it can also be stored in the refrigerator, which will make it even firmer. The entire yogurt should be covered with rubber. The yogurt prepared in this way should be placed in the refrigerator for at least 24 hours. After this time, the whey should be gently drained. The cheese with a soft consistency is already ready, but it can also be stored in the refrigerator for a longer time, which will make it firmer. It is worth remembering to drain it every 24 hours. The remaining whey can also be used - just drink it or add it instead of water to pancakes, fruit cocktail or soup. After 3 days, labneh should be ready. It can be stored for 7-14 days in the refrigerator at 7°C. If the storage time is to be longer, it should be covered with oil or olive oil. It is also recommended to add spices and herbs (e.g. thyme), as the essential oils contained in them also extend the shelf life thanks to their antibacterial effect. It can be formed into balls and rolled in the preferred spices. Labneh goes perfectly with the spices used in the kitchen of the Middle East, such as Roman cumin or cumin. It can be enjoyed both sweet and savory - for example, for a cold cheesecake (important to add less salt then). It can also be spread on pancakes, added to salad, soup or sauce.

Components: \- 100 g of labneh cheese, \- 20 g of natural honey, \- 20 g unsalted pistachio nuts, \- 100 g of dried cherries.

To begin with, one should prepare the fundamental version of labneh according to the recipe provided above, but with a reduced amount of salt. Afterward, the labneh must be combined with small fragments of nuts, pit-free cherries, and coated with honey. The cheese can be served alongside bread, pancakes, or waffles. Adjustable based on taste preferences.

Ingredients: 100 g of labneh, 40 g of dried tomatoes in oil, 1-2 cloves of garlic, 1 teaspoon of dried basil.

The initial phase involves preparing the basic version of labneh according to the above recipe. Subsequently, labneh should be mixed with small portions of dried tomatoes, mashed garlic, and basil. The prepared paste can be served with diverse bakery products, pizza, tortilla, or pancakes. It is worth enhancing your menu with labneh, which is easy to prepare, quick, and has a natural essence that blends well with various ingredients in the kitchen.