Labneh is a delicious and creamy strained yogurt cheese that is a staple in Lebanese cuisine. It is known for its rich texture and tangy flavor, making it a perfect accompaniment to a variety of dishes.

The origins of labneh can be traced back to ancient times, where it was commonly made by nomadic tribes in the Middle East. This traditional method of straining yogurt has been passed down through generations, and today, labneh is enjoyed in many Middle Eastern countries.

To prepare labneh, you simply need to strain yogurt through a cheesecloth or a fine mesh sieve, allowing the whey to drain out. This process typically takes about 12 hours, resulting in a thick and creamy cheese. Once strained, you can mix it with a pinch of salt and drizzle it with olive oil for added flavor.

Labneh can be customized in various ways. Some people like to add herbs such as mint or zaatar for an extra burst of flavor. You can also incorporate spices like cumin or paprika to create a unique twist on this classic dish.

In Lebanon, labneh is often served as part of a mezze platter, accompanied by fresh vegetables, olives, and pita bread. It is a versatile dish that can also be enjoyed as a spread on sandwiches or as a dip for snacks.

While labneh is a tasty addition to any meal, it's important to be mindful of portion sizes, especially if you're watching your calorie intake. Although it is a healthier alternative to cream cheese, it can still be high in calories due to its fat content. Enjoying labneh in moderation allows you to savor its delightful flavors without overindulging.