I was very excited when I read the homework prompt for today—I am Lebanese and Labneh is one of our most treasured and celebrated food items! I didn’t even have to Google how to make the delicious spread. I asked the most reliable source: my mother! She said that traditionally, when her and her mother make the spread, they skip the milk fermenting part, where it is turned into yogurt. Instead, they buy plain yogurt (which is called Laban) and periodically drain the water from it every few hours. Once it has achieved a good texture, we finish it off with olive oil and a pinch of salt, then enjoy with some crispy pita chips! It’s also a great spread for sandwiches. Here’s a picture of authentic labneh from Lebanon that we had in our fridge:
