Labneh is a thick and creamy strained yogurt similar in texture to cream cheese, but with yogurts signature tang. Here we’ve added sweet roasted garlic for the ultimate bagel schmear.
2 cups plain, unsweetened yogurt (I use 4% M.F)
1/2 tsp salt
Preheat oven to 300. Slice the top off the head of garlic and drizzle with olive oil and a sprinkle of salt and pepper. Wrap the head tightly in foil and roast until the cloves are soft and golden brown, about 45-50 minutes. Once the garlic is cool enough to handle, squeeze the cloves out into a small bowl and mash with a fork. Set aside.
The night before you’ll be serving the bagels: Place some cheesecloth or a coffee filter inside a fine-mesh strainer that’s sitting over a bowl. Pour in the yogurt and sprinkle over the salt. Mix gently and leave in the fridge overnight to strain. Save the liquid whey for another project, like this Lacto-Fermented Passion Fruit Soda.
Scoop the thickened yogurt into a small mixing bowl and stir together with the roasted garlic. Add salt to taste and refrigerate until ready to serve.