Thick, creamy, tangy, and smooth labneh with a head of roasted garlic? You can't go wrong with this delicious savory spread! Pair this labneh with Lundberg Family Farms Thin Stackers and you've got a snack that's not only tasty but full of protein, whole grains, and probiotics!
I was first introduced to labneh back in 2020 when I started my food blog. One of my friends told me about it and how much she loved it, so I decided to make it. Ever since, I make labneh at least once per month and it's such a delicious addition to my morning toast! I also spread labneh on crackers, eat it with eggs, and I also use it as a spread on sandwiches too!
This recipe for roasted garlic labneh is simply splendid. I take an already perfect labneh and mix it with roasted garlic to make it nice and savory. If you've never made labneh, I highly suggest giving it a try! Then mix it with the roasted garlic for a fun take on the spread!
Labneh is a Middle Eastern yogurt cheese that's made by straining the whey (liquid) from yogurt to yield a thick and creamy spread. It is made by straining whole milk yogurt for 24-48 hours, which is what gives it its tangy flavor.
If you've never had it, the texture is akin to cream cheese and the flavor is bright and slightly sharp - like Greek yogurt but a bit more bold.
This roasted garlic labneh is no different and goes exceptionally well with fresh herbs smeared on top of rice cakes or toast. It's a fresh, crunchy, and tangy experience!
There are multiple ways to make labneh. However, I've always made it by adding 1 tsp of kosher salt to 32 oz of yogurt and mixing it together. Then I add cheesecloth to a strainer and pour the yogurt in there.
I squeeze the excess liquid out and then unwrap it in the cheesecloth and let it sit in the strainer overnight inside of the refrigerator. With time, the whey strains off and the yogurt becomes thicker! Sometimes I let it go 2 days, but I've never let it go longer than that. The flavor really does develop the longer that you allow it to sit.
Also, there are tons of things you can use the whey for so don't throw it away!
This roasted garlic labneh goes well with za'atar, fresh herbs, freshly squeezed lemon, extra virgin olive oil, and of course, toast. I recently discovered these organic Thin Stackers from Lundberg Family Farms! They're brown rice cakes that are thin, light, and the perfect size for an anytime snack. For this recipe, I went with the 5 Grain Thin Stackers but they have SO many flavors to choose from! They pair exceptionally well with this roasted garlic labneh and make for a crunchy, creamy, and savory treat! It's a match made in heaven!
Labneh would also be good to serve with charcuterie! It's creamy texture makes for the perfect spread on just about anything! If you want to grab some Thin Stackers too, Lundberg is having a sitewide sale of 20% off in March and BONUS: You can get free shipping with no minimum spend with my code BRITNEYBREAKSBREAD22.
If you're in a pinch, you can buy labneh from Whole Foods or other speciality grocery stores.
However, all things considered, homemade labneh is the best! It's especially good because you can save the whey and use it as a marinade for chicken, beef, and even make it into a dressing with veggies!
You can store labneh in the refrigerator in an air tight container for 1-2 weeks. I've heard that you can roll the labneh into balls and pour olive oil on top to preserve them but I've never tried this, however, if you do, please let me know in the comments!
This blog post and recipe for Roasted Garlic Labneh was made in partnership with Lundberg Family Farms! I received compensation in exchange for this work. My opinions on their products are genuine. Thanks for your continued support!
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