A dinner that everyone in my house can agree on, is one served family style. Our favorite is Greek pita sandwiches. Bear with me, I’ll get there. But first let’s talk cheese, specifically homemade labneh. Labneh is a tangy cheese made from Greek yogurt. Similar in taste to cream cheese or goat cheese but with far fewer calories and fat. It makes a great spread, dip, and overall replacement for cream cheese in most recipes.
Start with Greek yogurt. I used a large container of Fage Total 0%.
Ideally, you’d strain the yogurt in cheesecloth and hang it over a bowl. Not having cheesecloth on hand, I used paper towel (coffee filter would work too) and placed it in a fine mesh strainer over a bowl.
Do the colors in that photo not look like a photo from a cookbook circa 1970? Anyway, our family style meal. I reserved some of the labneh and put it in a small bowl and topped it with fresh herbs and olive oil. Melty and tangy goodness when spread on a warm Naan bread! Top that with shredded Greek chicken, lettuce, chopped cucumber, red onion, red peppers, radish and cherry tomato. A hell of a mess to eat, but damn delicious and a family favorite.
- 1 t. kosher salt
- 1 large container plan Greek yogurt (2 -3 cups)
- fresh herbs, finely chopped
- lemon zest
- olive oil
- Stir salt into yogurt.
- Place fine mesh strainer, lined with cheesecloth, over a large bowl.
- Place in fridge and let drain for 24-48 hours.
- Press out excess liquid. Discard liquid.
- Roll yogurt into small balls, roll in herbs, place in mason jar.
- Cover balls in olive oil and store in fridge.