Reviewed: Oct. 15, 2009

I served this with pita bread, and topped it with olive oil, pepper and dried basil.

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Reviewer:

Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Jul. 8, 2009

Talk about easy. Makes a sour cheese that you could season in a variety of ways in my opinion. I plan on making Naan to scoop this up with.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Jan. 14, 2009

I made this with homemade yogurt. It is delicious! Next time I might let it sit longer, some in the middle didn't seem to drain quite as well as the rest. I only made 1/4 recipe, that worked out to be a good amount for our family. I'm really happy I tried this recipe, thank you for sharing it.

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Reviewer:

ScottFamily

Cooking Level: Expert

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Reviewed: Jul. 9, 2008

We loved this! Be sure to use plain yogurt with no added thickeners (ie: geletin, corn starch). We served this spread on a plate, drizzled with EVOO and sprinkled with greek herb mix. Scoop up with pita triangles or crunchy vegies! Also spread in pita pockets with falafel fillings.

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5 users found this review helpful

Reviewer:

mamabear

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

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Reviewed: Dec. 20, 2007

Being of Lebanese decent, I have had this all of my life. I often add some or all of the following flavorings: fresh, mashed or roasted mashed garlic, an envelope of Ranch dip powder, fresh herbs, scallions and minced sun-dried tomatoes. I also use non-fat yogurt for a healthy snack.

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Reviewer:

Nancy

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Reviewed: Apr. 25, 2007

This is a great recipe, and a lot of fun to play with. I didn't have a cheesecloth the first time I tried it, so I just used some paper towels, and it was still good. I also didn't want 4 lbs, so I cut in down: 4 cups (one 32 oz/2 lb container yogurt), 1/4 tsp salt, and 1 T olive oil. One night, I made fajitas and didn't have sour cream- my family and i tried this and it was perfect! This is versatile and so easy.

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Reviewer:

MCKA

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Reviewed: Jan. 3, 2007

This recipe is great. It has a delicious flavor and is healthy! I let the yogurt strain for another day because it didn't quite have the taste I was looking for after only 24 hours.

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Reviewer:

LittleCookGirl

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Reviewed: May 25, 2006

I didn't have any cheesecloth on hand, so I used a plain white, clean, handkerchief. The recipe came out wonderful, I added some minced garlic and olives and used it as a spread for pitas with hummus.

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Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: May 30, 2005

Labneh is awesome, and this recipe is no exception, and simple enough to make. I prefer making my own yogurt and then straining it through the cheesecloth. I then shape the labneh into 2-inch balls and store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time.

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16 users found this review helpful