Herb Labneh / Herb-Infused Labneh

Labneh: A thick, creamy yogurt cheese that serves as the base for this dish.

Parsley: Fresh herb that adds a bright, slightly peppery flavor.

Dill: Fresh herb known for its tangy, slightly sweet taste.

Mint: Fresh herb that provides a cool, refreshing flavor.

Garlic: Adds a pungent, savory depth to the dish.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and complexity.

Olive oil: Drizzled on top for a rich, fruity finish.

For a smoother and more flavorful labneh, make sure to finely chop the parsley, dill, and mint. This ensures that the herbs are evenly distributed throughout the dip. Additionally, allow the herb mixture to sit for at least 30 minutes before serving to let the flavors meld together.

• labneh - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a suitable replacement for labneh.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, slightly citrusy flavor that can complement the other herbs well.

• fresh dill - Substitute with fresh tarragon: Fresh tarragon has a slightly sweet, anise-like flavor that can provide a unique twist to the dish.

• fresh mint - Substitute with fresh basil: Fresh basil has a sweet and slightly peppery flavor that can add a different but pleasant note to the labneh.

• garlic - Substitute with shallot: Shallots have a milder, sweeter flavor compared to garlic, which can provide a subtle aromatic depth.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the mixture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• To store your herb-infused labneh, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. Your labneh should stay fresh for up to a week, making it a perfect make-ahead option for busy weeks.
• If you plan to keep it longer, consider freezing. Scoop the labneh into a freezer-safe container, leaving a bit of space at the top as it may expand slightly.
• Label the container with the date so you can keep track of its freshness. Frozen labneh can last up to three months.
• When you're ready to use the frozen labneh, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to maintain its creamy texture and prevent any bacterial growth.
• Once thawed, give it a good stir to reincorporate any separated liquids. You may notice a slight change in texture, but it will still be delicious and perfect for pairing with pita bread or fresh vegetables.
• For an extra burst of flavor, consider adding a fresh drizzle of olive oil and a sprinkle of fresh herbs before serving. This will enhance the taste and make it look even more appetizing.

• Gently warm the labneh in a saucepan over low heat. Stir continuously to prevent it from sticking or curdling. This method ensures the herbs retain their fresh flavor.

• Place the labneh in an oven-safe dish and cover it with aluminum foil. Heat in a preheated oven at 300°F (150°C) for about 10 minutes. This method helps maintain the creamy texture without drying it out.

• Microwave the labneh in a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired temperature. This quick method is convenient but be cautious to avoid overheating.

• For a more rustic approach, use a double boiler. Place the labneh in a heatproof bowl over a pot of simmering water. Stir occasionally until warmed through. This gentle method prevents direct heat and preserves the herb flavors.

• If you prefer a cold option, allow the labneh to sit at room temperature for about 30 minutes before serving. This method brings it to a pleasant, spreadable consistency without any cooking.

• Mixing bowl: A large bowl used to combine the labneh with the herbs and other ingredients.

• Chopping board: A flat surface used for chopping the parsley, dill, and mint.

• Chef's knife: A sharp knife used to finely chop the herbs and mince the garlic.

• Garlic press: A tool used to mince the garlic if you prefer not to use a knife.

• Measuring spoons: Spoons used to measure out the exact amounts of parsley, dill, mint, salt, and black pepper.

• Measuring cups: Cups used to measure the labneh.

• Spatula: A tool used to mix the ingredients together thoroughly.

• Serving dish: A dish used to present the herb-infused labneh.

• Drizzling bottle: A bottle used to drizzle the olive oil evenly over the labneh before serving.

Pre-chop herbs: Chop the parsley, dill, and mint in advance and store them in an airtight container in the fridge.

Use a garlic press: Mince the garlic quickly with a garlic press instead of chopping by hand.

Pre-mix seasoning: Combine salt and black pepper in a small bowl ahead of time.

Batch make labneh: Prepare a larger batch of labneh and store it in the fridge for multiple uses.

Use pre-made labneh: Save time by purchasing high-quality labneh from the store.