Holiday Coconut Labne (Labneh) Dip
Labne (Labneh) is a Middle Eastern strained dairy yogurt, having removed most of the whey, the yogurt cheese has a thicker and richer consistency, similar to the tangy taste of sour cream. It is super easy to make and goes well as a topping, side or appetizer with so many things. What’s more, this recipe is dairy-free, made from coconut yogurt which is full of probiotics and healthy fats. It couldn’t be more simple, requiring only 4 ingredients. This is a make ahead dish as it takes 24-36 hours to remove the whey from the yogurt, so plan ahead. Creamy and tart, it hits the spot, and beautifully garnished, it is such a pretty edition to your holiday table. I love serving this dip drizzled with olive oil, dukkah (found here), sumac, pomegranate seeds and toasted pine nuts and accompanied by fresh vegetable crudité or a choice of gluten-free crackers. In the featured photos, I served the labne with flax crackers and funio chips, two excellent gluten-free options. For the holidays, consider making a double recipe, it’s that tasty.
Makes 8 oz/ 227 grams/ Preparation time 15 minutes/ Straining time 24-36 hours
Gather
8 ounces/ 227 grams plain coconut yogurt
1/2 teaspoon salt
1/2 lemon, juice
1/2 lemon, zest
Make
Place the coconut yogurt in a piece of cheese cloth over a yogurt strainer (or sieve on top of a metal bowl), and wrap it in the cloth, squeezing the ends of the cloth like you are wringing out a small towel. Place the yogurt in the cheese cloth into yogurt strainer so that it may drain. Put the strainer or bowl in the fridge and strain out the liquid whey for 24-36 hours. The longer the time, the thicker and richer the dip will be.
After 24-36 hours, remove from the fridge, save the whey to make coconut yogurt if you choose or discard and unwrap the Labne from the cheese cloth. Transfer to a medium bowl and stir until smooth. Then stir in the salt, lemon juice and lemon zest until incorporated. Transfer to a pretty serving dish and garnish with pomegranate seeds, olive oil, sumac, dukkah or sesame seeds and herb salt. Play around with your garnishes. Serve with crackers of choice.
Recipe Developed by Anna Getty
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