yogurt cheese
Concentrated source of protein and probiotics, with higher calcium content per serving than liquid yogurt due to whey removal; lower in lactose than yogurt and naturally contains beneficial lactic acid cultures.
About
Yogurt cheese, also known as labneh or labanah, is a strained fresh cheese made by draining the whey from yogurt through cheesecloth or fine mesh, leaving behind a thick, spreadable to crumbly concentrate. The process concentrates the yogurt's lactic acid cultures, proteins, and natural flavors while removing liquid, resulting in a tangy product with a texture ranging from cream cheese-like to drier and crumbly depending on straining duration. The ingredient originates from Middle Eastern and Mediterranean cuisines, where it has been produced for centuries as a method of preserving yogurt and creating a versatile dairy product that bridges the gap between yogurt and traditional cheese.
Common varieties vary by region: the most familiar form is soft and spreadable, resembling very thick cream cheese, while extended fermentation and straining can produce denser versions. Some producers add salt, herbs, or olive oil to the final product. The fundamental character remains consistent—tangy, slightly sour, with the clean dairy notes of its yogurt source.
Culinary Uses
Yogurt cheese serves as both a condiment and an ingredient across Middle Eastern, Mediterranean, and Levantine cuisines. It is commonly spread on flatbreads, served as part of meze platters with olives and vegetables, or used as a base for dips mixed with herbs and spices. In cooking, it functions as a substitute for sour cream, cream cheese, or ricotta in both savory and sweet applications, including cheesecakes, sauces, and baked goods. Its tanginess makes it suitable for dolloping on soups, grain bowls, and roasted vegetables, while its creamy texture allows it to be whipped into dressings and spreads.