Labneh (labné) vegan | L'Herboriste

Today I offer you a summer recipe that is about to dethrone the hummus in my heart, the labneh I was inspired by the beautiful days that came back to share this recipe with you which was therefore not my surprise when I woke up in the face of this weather It was a beautiful day to stay in pajamas and to cast a spell by preparing this recipe to bring back the sun To make this labneh you will mainly need yogurt I made my homemade yogurts, I put you the link of my recipe at the top of the screen but you can use soy yogurts already ready I prepare a salad bowl, a sieve and a clean towel If you have a larger salad bowl, I advise you to use it I then pour all my yogurts on my towel, which is equivalent to 1 kg of yogurt My yogurt looks a bit grainy, it's because it's my homemade recipe stabilized with starch but it doesn't feel in the mouth at all Once the yogurts are emptied, I fold the towel over Then all that remains is to let it drip at least all night, at best 24 hours, hoping that the clouds will disperse And about twenty hours later, it was the case Our yogurt has drained all its water and it has become very thick I take it out and pour it into a clean salad bowl where I will soak it a little But first I take care of the little milk we have left, it is the liquid that separates from the yogurt Personally I keep it in a glass jar, you can use it as a replacement for water in a recipe for smoothies or even in the garden If I advise you to use a larger salad bowl, it is because in truth I had to drain my little milk several times while the yogurt was being tasted Because yes, despite the strong resemblance, this is not a sample of pee, but one of the 3 pots of little milk that I got Let's go back to our yogurt I salt it a little too generously I add cider vinegar for the acidic side and olive oil for the fatty side I mix well and all that remains is to present our labneh You have 2 options, whatever it is, you will need spices I use pepper, paprika, herbs from Provence and sumac Sumac is an acidulous spice that I love to use in Lebanese-inspired cuisine You can use the spices you want, it is really very important to be generous because that's what gives the labneh flavor For the first presentation option, I mix my spices in a small container I oil my hands with olive oil, it is important to manipulate the labneh but also for the taste I take a piece that I roll more or less in balls, then I coat it entirely with spices It's a nice way to do it for appetizers, you can make balls of any size and vary the spices Traditionally they are kept in olive oil but I just put them on a plate The second option, and personally it's my favorite, is to prepare it directly on a plate to dip bread or crudités in it A bit like hummus, I put it down, then I make a small well I add olive oil, it is optional because olive oil really has its importance in taste and texture Then all the spices I want You can also decorate it with fresh herbs, pomegranate seeds or olives Here I use sage flowers, oregano, sariette flowers, parsley And at the end I decided to put a very small touch of lemon zest And our labneh is ready You can eat it with bread, crudités, I even made small quick samosas in the pan It's really a perfect snack for hot days or days when you just want a light snack It is easier to digest than hummus and once well seasoned it is difficult to stop nibbling Prepared in balls you can either eat it on bread or eat it as it is I hope you will really enjoy this recipe and that it will bring a little variety to your appetizers If so, don't forget to put a blue thumb, to comment and to share the recipe, it really counts a lot for me See you next week for a new recipe So in the meantime, I kiss you and see you soon