How to Make Labneh (Suzme)

One of my favourite mezze for breakfast in Turkey has been Suzme. It’s basically the same as middle eastern labneh. It’s this incredibly luscious yogurt cheese that when whipped, takes on this incredibly creamy cheese. There were so many ways this cheese was used in every meal. If you’re looking for something savoury, you could keep it solid and marinate it in olive oil and oregano (or any herb you like really) and use it as part of a salad or topping for pide (a turkish pizza or middle eastern flatbread) If you’re looking for something sweet you can whip it up then top it with preserves or my personal favourite honey. Or you can omit the whipping and top it with some fresh honeycomb like below. All you need to do is take a spoon and spread it on some flatbread

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Anyway you choose to eat it, it’s delicious. Now, I’m not one to always make things from scratch. Labneh is widely available in most supermarkets now, but theres something different about making this yourself. It’s super easy, still affordable and I’m not going to lie, it tastes so much better and it only needs one ingredient. If you’re not a fan of the tanginess of yogurt, the straining eliminates it and you’re left with a very mild cheese

Labneh 

1 kg of plain Greek Yogurt

Directions

  1. Line a strainer with a piece of cheesecloth and suspend over a large bowl.
  2. Pour the yogurt in and twist the cheesecloth around the top and tie as tight as you can and place a heavy object like a brick or weighted plate on top
  3. Leave the yogurt to drain in the fridge for at least 8 hours

You are now the proud maker of your very own, fresh Suzme. It will keep in the fridge for around 2-3 weeks

fresh labneh

savoury labneh

labneh honey

3 thoughts on “How to Make Labneh (Suzme)

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