Very closely related to strained yogurt (Greek yogurt), Labneh has its origins in the middle east and is found in a number of variants We have found Labneh to be a delicious lower calorie substitute for sour cream or creme fraiche and will substitute well in recipes for these items like pasta sauce etc.

WITH LIVE CULTURES

Labneh, also known as Lebanese Cream Cheese, is a Yoghurt Cheese and is made by further straining our delicious Double Cream Strained Yoghurt for 10 – 15 hours. This leaves a decadent, creamy yoghurt cheese containing live yoghurt cultures and which, like all of our other products, has no additives such as emulsifiers, thickeners, stabilisers or milk solids.

Because Milkwood Labneh is plain and has a high protein and fat content, it has many uses ranging from being used as a dip, to a spread for crackers, as well as being used in baking and cooking. Adding your own personal flavours such as Basil Pesto, Sweet Chilli or any exotic favour, brings some magic to a cheese platter!

Delicious labneh cheesecakes and other baked goods are possible with this high-quality product, which is why we supply a number of restaurants and deli’s in both the Western and Eastern Cape.

Raw Dairy

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