Roasted garlic labneh is a thick, creamy strained yogurt spread similar in texture to cream cheese, but with the signature tang of yogurt. Sweet roasted garlic takes labneh to the next level for the ultimate bagel schmear!
What Is Labneh Made Of?
Labneh is a tangy strained cheese originating in the Middle East. Made with yogurt, labneh has a more distinctive flavour than cream cheese. Labneh is lower in milk fat than regular cream cheese, however, it’s still creamy, soft, and spreadable.
What Is The Difference Between Labneh And Yogurt?
The only difference between labneh and yogurt is the thickness. Labneh is yogurt that has been strained, usually overnight, to remove excess liquid.
Here’s What You Need To Make Roasted Garlic Labneh
- 2 cups plain, unsweetened yogurt (we like 4% milk fat or higher)
- ½ teaspoon salt
- 1 head garlic
- 1 teaspoon olive oil
- salt and pepper
How To Make Roasted Garlic Labneh
The natural tang of homemade labneh, in addition to the subtle sweet flavour of roasted garlic, make it irresistible! To make roasted garlic labneh simply:
- First, place a piece of cheesecloth, or a paper coffee filter, inside a fine-mesh strainer sitting over the inside top of a bowl. Second, pour the yogurt into the strainer and sprinkle with ½ teaspoon of salt. Mix gently and place in the fridge overnight to strain.
- The next morning, scoop the thickened yogurt into a bowl. Add salt to taste and refrigerate until ready to serve.
- Preheat the oven to 300ºF. Slice the top off the head of the garlic bulb to expose the cloves. Drizzle the exposed garlic cloves with the olive oil, sprinkle with salt and pepper, and wrap the bulb tightly in foil. Place the wrapped bulb in a small oven-safe baking dish, and roast in the oven until the cloves are soft and golden brown, about 45-50 minutes.
- Remove the garlic from oven and cool for 20 minutes. When the garlic is cool enough to handle, squeeze the cloves into the strained yogurt and mash with a fork. Finally, season to taste with salt and pepper and serve with Homemade New York-Style Sourdough Bagels
Looking For More Recipes With Roasted Garlic? How About:
Roasted Eggplant Red Pepper Dip
Warm Moroccan Roasted Vegetable Salad
Roasted Garlic Labneh
Description
Equipment
- Measuring cups and spoons
- Cheesecloth or a coffee filter
- Fine mesh sieve
- Oven-safe baking dish
- Aluminum foil
- Knife
Ingredients
- 2 cups plain, unsweetened yogurt, 4% milk fat or higher
- ½ teaspoon salt
- 1 head garlic
- 1 teaspoon olive oil
- salt and pepper
Instructions
- Place a piece of cheesecloth or a coffee filter inside a fine mesh sieve sitting over the inside of a bowl.
- Pour the yogurt into the sieve and sprinkle with ½ teaspoon of salt.
- Mix gently and place in the fridge overnight to strain.
- The next morning, scoop the thickened yogurt into a bowl. Add salt to taste and refrigerate until ready to serve.
- Preheat the oven to 300ºF (150°C).
- Slice the top off the head of the garlic bulb to expose the cloves.
- Drizzle the exposed garlic cloves with the olive oil and sprinkle with salt and pepper.
- Wrap the bulb tightly in foil and place in a small oven-safe baking dish.
- Roast in the oven until the cloves are soft and golden brown, about 45-50 minutes.
- Remove the garlic from the oven and cool for 20 minutes.
- Once the garlic is cool enough to handle, squeeze the cloves into the strained yogurt and mash them with a fork.
- Season to taste with salt and pepper and serve with Homemade New York-Style Sourdough Bagels.
Annie P says
Could this be done with Greek Yogurt? Or should it really just be done with normal?
Alexandra Daum says
Greek yogurt is great! It’ll be extra thick and creamy.
Candice Muller says
When you leave the yogurt in fridge overnight to strain – do you cover it?
Alexandra Daum says
You can, and it’s a good idea to cover if you have anything that might add scent/flavour to the labneh, like onions, in the refrigerator. Hope that helps!