Labné or labneh (pronounced LOB-nay or LOB-neh) is the Lebanese version of cream cheese: yogurt cream cheese. It isn’t made with vegetable gum and shaped into a brick like American cream cheese. Rather, it’s thicker than yogurt and comes in a container the size of a large yogurt.

Labné is packed with live cultures (beneficial bacteria), calcium and protein. The flavor is refreshing and slightly tart. The cheese is popular throughout the Eastern Mediterranean and Middle East.

In Lebanon, labné is most commonly served as a staple of the breakfast table. In the U.S. it is more often used as a dip for veggies, pita or crusty bread.

If you enjoy yogurt, give it a try.
 
 
HOW TO SERVE LABNE

 
In fact, labné can be substituted for cream cheese and sour cream in many recipes. It has fewer calories, and since it is not heated after incubation, the active yogurt cultures remain live.

The thick, rich yogurt cheese is produced by straining yogurt. Once the whey is removed, the firm yogurt solids (curds) that remain are called cheese.

Fresh cheese is a category of unaged cheeses with a high moisture content that are typically direct set with the addition of lactic acid cultures. The cheeses have a creamy, soft texture and fresh, sweet flavor. Fresh cheeses include cottage cheese, cream cheese, Neufchatel, panir, ricotta and the cheeses listed in the first bullet below. The cheeses can be made from any type of milk. Uncomplicated in flavor, fresh cheeses are often used in cooking, for breakfast or with fruit for dessert. They are not made to age, and should be consumed quickly.

Labné is sold in many supermarkets and in Middle Eastern and international markets. You can also prepare it at home with yogurt, cheesecloth and a colander.