Goat Labneh — Light, Creamy, and Spreadable Cheese from Goat Yogurt
Goat labneh is a delicate, tart, and creamy cheese made from strained goat yogurt. It’s perfect served simply with olive oil, green onions, and za’atar, or paired with tomatoes, oregano, and green olives on crispbread like Wasa.
🧀 Ingredients (yields approx. 200 g cheese)
| Ingredient | Quantity |
|---|---|
| Goat yogurt | 1 liter |
| Salt | 1/2 teaspoon |
| Lemon juice | 2 teaspoons |
🔪 Preparation Steps
- Mix ingredients:
Combine goat yogurt with salt and lemon juice in an oven-safe small dish. - Bake:
Bake at 190°C (375°F) for 15 minutes. - Drain the cheese:
Line a fine sieve with three layers of cheesecloth (tifon) placed over a saucepan. Pour the baked yogurt mixture into the sieve and let it drain until cooled. - Press and refrigerate:
Gather the edges of the cheesecloth over the cheese and place a small plate or weight on top to press gently. Refrigerate and let drain for at least 4 hours, preferably overnight.
💡 Results and Serving Suggestions
- The result is a creamy, spreadable cheese similar to cream cheese but lighter.
- Serve drizzled with olive oil, sprinkled with za’atar, and garnished with sliced green onions.
- Try on crackers, toast, or crispbread with fresh tomatoes and olives for a simple appetizer.
🧾 Final Thoughts
Homemade goat labneh is an easy and wholesome cheese that adds a fresh tang to your meals. Its creamy texture and delicate flavor make it versatile for breakfast, snacks, or light meals.