labne

Labne, also spelled labneh, is a soft, tangy cheese made by straining yogurt to remove whey. It is a traditional food in the Levant, the broader Middle East, and parts of the Mediterranean, and is commonly served as part of mezze. The name comes from the Arabic labneh, meaning soft or smooth.

Production involves placing plain full-fat yogurt in a cloth or fine sieve and allowing it to drain for 12 to 48 hours, depending on desired thickness. The result is a thick, spreadable cheese with a distinct tang. Salt is often added, and the finished product may be packed in jars with a layer of olive oil. Commercial labne is available in various fat levels and may be flavored with garlic, herbs, or spices.

Uses include serving as a dip or spread. It is typically drizzled with olive oil and sprinkled with za’atar, mint, or chili, and eaten with pita or raw vegetables. Labne also accompanies dishes such as falafel, kebabs, and salads, and can be used as a base for toppings like cucumber, garlic, lemon zest, and herbs.

Variations and storage: Some versions are preserved in olive oil with herbs. In markets it is sold as a fresh cheese; once opened, it should be refrigerated and used within several days. There are also lower-lactose or lactose-free varieties available in some regions, reflecting different production methods.

Nutrition and classification: Labne is dairy-based, typically high in protein and fat, with calcium content dependent on the yogurt used. It is related to other strained yogurt products or yogurt cheeses.