How many cheeses can you think of that hail from the Middle East?
Not many right?
Well now you definitely know one!
Labneh is a bright white yogurt cheese, traditionally made from strained cow's milk. In the summer months, you can sometimes find it made with goat's milk or even camel's milk...Obviously the specific type of milk utilized to create this young cheese tremendously changes the flavor profile. Derived from the word laban meaning white or milk, this yogurt cheese is extremely popular in the Middle East and is considered a traditional Bedouin food. It is utilized in everything from breakfast dishes to mezze to sauces to desserts, like other young fresh cheeses, it is super versatile. Why not use it instead of cream cheese with some smoked salmon? Or top it with some honey and berries and serve it as dessert? Or use it as the base of a sauce for couscous? You name it, labneh could find a happy home in a wealth of distinct dishes.
Just like our ricotta dip yesterday was made with olive oil, herbs, and spices, one could take some labneh and add some olive oil and za'atar (a traditional Middle Eastern spice blend) and have a similar yet completely different cheese dip.
How does it differ in flavor profile from ricotta?
It has more of a tart yogurt-y tang with a brighter citrus finish than ricotta. Ricotta is the denser of the two, with a heavier mouth feel and weight to it. A nice way to change up your culinary routine.
Image courtesy of http://www.halafoods.com/
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