Recipes tagged with « Cream Cheese Alternative »

Labneh with Za'atar Twist

Homemade strained yogurt cheese, labneh, made by draining Greek yogurt mixed with salt for thicker tangy richness. Uses a yogurt maker strainer but any fine sieve works. Draining time adjusted slightly for firmer texture. Salt level cut by one third, replaced with a little garlic powder for a savory edge. Drizzle olive oil and sprinkle za'atar blend instead of sumac for aromatic finish. Keeps refrigerated up to 10 days. Simple, flexible, yields creamy, spreadable tang that's rustic and fresh.