{"id":167995,"date":"2026-05-11T10:14:03","date_gmt":"2026-05-11T02:14:03","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=167995"},"modified":"2026-05-11T10:14:07","modified_gmt":"2026-05-11T02:14:07","slug":"geroesteter-blumenkohl-auf-selbstgemachtem-labneh","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/05\/11\/geroesteter-blumenkohl-auf-selbstgemachtem-labneh\/","title":{"rendered":"Ger\u00f6steter Blumenkohl auf selbstgemachtem Labneh"},"content":{"rendered":"\n
\"Ger\u00f6steter<\/figure>\n\n\n\n
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Roasted Cauliflower on homemade Labneh<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Roasted cauliflower on homemade labneh is a dish from Turkey.

\n What is Labneh?
\nLabneh is often referred to as \u201cyogurt cheese.\u201d It has a thick consistency, similar to cream cheese, and a flavor that falls somewhere between cream cheese and yogurt. Although it is made in the same way as yogurt, labneh is traditionally made from goat\u2019s milk and drained for a longer period, giving it that thick, spreadable consistency\u2014ideal for scooping with a spoon and forming swirls.

\nLabneh has been known since at least the Middle Ages. Kitab al-Tabikh is the oldest known Arabic cookbook, and it contains references to countless types of dairy byproducts such as yogurt, cheese, labneh, jameed, and more. Basically, this variety has existed ever since people learned to ferment milk into yogurt.

\nHow does labneh differ from other dairy products?\nAside from being strained more thoroughly than other yogurts, the second key difference is that labneh is salted and significantly tangier. \n

\n\t\tI made labneh myself from yogurt and served it as a base for roasted cauliflower. It tasted great. <\/div>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Dripping time<\/div>\n
12 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
6<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
13 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n

Labneh:<\/h4>\n\t