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Labneh with Portland Pita Salt

Name: Labneh topped with Portland Pita Salt
Prep time: 10 min
Total time: 10 min
Yield: 4 Cups
Ingredients: 17 Oz Whole-Milk or 2% Greek Yogurt, we love to use Fage; 0.5 Tsp Sea Salt; 1 Tbs Extra Virgin Olive Oil; 2.5 Tsp Portland Pita Salt

Nov 17, 2021

[[ recipeID=recipe-8kw41o4lf, title=Labneh topped with Portland Pita Salt ]]

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Labneh topped with Portland Pita Salt

Labneh is a wonderfully delicious rich and tangy Middle Eastern soft cheese made from strained yogurt. Labneh is not easily found at the grocery store, but it's a snap to make, so we make our own! Once the labneh is made, there is almost no end to its uses. Drizzle a bowl of it with olive oil, sprinkle it with Portland Pita Salt and serve it with pita wedges or crudités.

Servings: 4 Cups

Keywords:

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Ingredients

Instructions

Ingredients

17 Oz Whole-Milk or 2% Greek Yogurt, we love to use Fage
½ Tsp Sea Salt
1 Tbs Extra Virgin Olive Oil
2 ½ Tsp Portland Pita Salt

Instructions

Combine yogurt and salt in a small bowl. Line a fine mesh seive with 2 layers of cheesecloth and place over a medium bowl, large enough for liquids to drain.
Place yogurt mixture in cheeselcoth lined sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2, depending on the desired thickness.
To serve, spread labneh in a bowl and drizzle the top with Olive Oil. Sprinkle Portland Pita Salt on top to finish. Accompany with warm pita or crudités for dipping. Enjoy!

Notes

Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks.

Labneh with Portland Pita Salt

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Labneh topped with Portland Pita Salt

Ingredients

Instructions

Ingredients

Instructions

Notes