[Sca-cooks] Labneh as a substitute for "cream cheese"

Elaine Koogler kiridono at gmail.com
Sun Dec 13 11:09:18 PST 2009

To start off with, I'm very fond of labneh and have an incredible recipe
that calls for mixing it with leeks, celery tops and other herbs for a
spread .  That being said, I find that it has a somewhat sharper taste than
cream cheese, so I'm not sure that it would work as a substitute for cream


On Sun, Dec 13, 2009 at 1:36 PM, Christiane <christianetrue at earthlink.net>wrote:

> The talk about cream cheeses made me go look up the ingredients for the
> package of Ulker brand labneh (Turkish yogurt cheese) I have in the
> refrigerator now:
> Pasteurized whole milk, milk fat, starter, salt.
> I took a package of this yesterday and mixed it with garlic pepper, dried
> dill, and vegetable flakes into a dip for a party; the texture, dare I say
> it, is virtually identical to good old Philadelphia cream cheese, and the
> flavor is fresher and better; not quite the tang of plain sour cream or
> yogurt, but close.
> Adelisa (who is now going to eat some leftover labneh dip with some baby
> carrots)

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