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Nutrition Facts
Serving Size 30 g
(Approx. 6 Servings)
Amount Per Serving
Calories 20 Calories From Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 70 mg 3%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 3 g
Vitamin A 4% Iron 0%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Labneh
Prep Time
8 hours
Cook Time
Total Time
8 hours
6  People


Recipe makes 6 Servings

1 Qt H-E-B Plain Greek Yogurt
1 Tsp kosher salt
1 cheese cloth
2 Tbsp fresh chives, chopped fine
1 clove of garlic, minced
1 Tbsp Fresh Italian Parsley, finely chopped
1/4 Tsp fresh lemon juice
1/4 cup(s) Carrot, finely chopped
1/4 cup(s) radishes, finely chopped
1 1/2 Tbsp Extra Virgin Olive Oil
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Place the quart of yogurt into a bowl and add the salt stir together and pour the yogurt into a fine stainless steel or plastic mesh strainer lined with several layers of cheese cloth and set over a deep bowl.
Make sure the bowl is deep enough to not touch the strainer. Be sure yogurt is resting nicely in the middle of the cheese cloth. Place the bowl in the refrigerator and allow to sit for at least 8 hours or overnight. Letting it sit for 24 hours is best if you have the time.
To make the Labneh, remove the bowl from the fridge and discard any liquid that collected in the bottom of the deeper bowl while it was in the fridge.
Using the cheese cloth, wrap it securely around the yogurt and transfer it to the bowl. The yogurt should be thick and have the consistency of soft goat cheese.
Add chopped chives, minced garlic, fresh parsley, lemon juice, carrots, radishes, and olive oil to the strained cheese. Season to taste mix the above ingredients well and serve as a dip or on crackers.


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