This recipe originally appeared on The Nosher. With everyone sheltering in place and spending their days at home, now is the perfect time to tackle a DIY kitchen project that you never seemed to have ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I first had labneh at a Lebanese restaurant in ...

Once you see how easy it is to make labneh with this recipe is, you will never buy it from the market! Cheese Lovers’ Day is celebrated annually on January 20th to recognise the world’s love for the ...

First, make the labneh. Place the yoghurt into a muslin cloth or tea towel over a sieve and refrigerate for at least four hours or overnight. Place the whole strawberries into a small pot with the ...

Tangy labneh adds a sour freshness to traditional mashed potatoes, here served with a pool of fragrant garlic butter. The garlic slices used to infuse the butter crisp up when cooled and add a ...

Discover how to make labneh, a Middle Eastern creamy dip made with healthy yoghurt, perfect for parties or as a versatile ingredient. This recipe features goat’s milk yoghurt for enhanced flavor, but ...

In my wildest dreams, outdoor dinners would not require any silverware whatsoever. (Okay, maybe I should dream bigger.) Instead, there would be pizza, ribs, and “hand salad” — and this recipe for ...

Labneh cheese is a type of cheese that can be made from cultured Greek yogurt. It contains beneficial probiotic bacteria, calcium and vitamin A. Labneh cheese is also a good source of protein and ...

Like the great crested grebe is how we’ll dive into today’s topic, labneh. Oh, labneh, you cheese-ish yogurt sequel, beloved art thou by Middle Eastern peeps from Aqaba to Zarqa, from Ta to Ur. If you ...

This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

Milk turns to yogurt, yogurt turns to labneh. It’s the way of bacteria. As cow or goat or sheep’s milk thickens from fresh to fermented, it gets creamier, tangier and long-lastier. The glass of milk ...