Greek Yogurt Cream Cheese is known as Labneh in the Middle East. In this recipe, labneh is mixed with herbs, scallions, and hot chili peppers to make Jajik. Serve this jajik recipe with toasted sourdough, seed crackers, or part of a charcuterie board.
This delicious Assyrian cheese spread, or jajik, is served for breakfast or as an appetizer. Sometimes it's referred to as buried cheese, but that's another recipe entirely!
My grandmother's Jajik, was always prepared using Labneh. She would place the yogurt in a cloth and suspend it over the faucet, allowing the liquid (whey) to drain out. This was usually an overnight process and was the method my mom taught me.
This homemade "cream cheese" was then mixed with fresh herbs (don't even think about dried) and vegetables.
My Grandma had a secret ingredient that she added to her labneh recipe. I'm not sure where she came up with the idea to use it, but grandma's secret ingredients was marigold leaves!
Although it's not common knowledge, marigold flowers are, in fact, edible and so are the leaves! The leaves have a much stronger taste than the flowers. They taste somewhat similar to basil, but stronger.
Some people might be allergic to marigolds, so please use caution when including them.
🥣How to Make Jajik
Step 1: Start by transferring the yogurt from its container to a soup bag. Twist the bag from the top, to begin draining the whey from the yogurt. Suspend the bag from the faucet and allow the liquid to drain.
Pro Tip: I recommend leaving it overnight, undisturbed. Otherwise, it can take four or more hours until it's completely drained.
Another option is to place the bag in a strainer and cover it with a heavy object to weigh it down and squeeze out any remaining liquid.
Step 2: Remove the yogurt from the soup bag and place it in a bowl.
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Step 3: Mince chives, scallions, dill, and serrano pepper, then add to the bowl. Season with sea salt and mix to combine the ingredients.
Pro Tip: If using marigold leaves, add them now.
Enjoy with crackers, pita pocket, or toasted bread.
Other Possible Mix In Options
- chives
- scallions
- dill
- basil
- cilantro
- parsley
- chili peppers
- celery
🤷🏻♀️Recipe FAQs
You may have noticed that Greek yogurt and homemade yogurt contain a lot of liquid (whey) that rises to the surface of the yogurt. Similar to other dairy products (for example, sour cream). The whey can either be poured off, absorbed (by placing a folded paper towel over the surface), or mixed in.
When the whey is completely drained from the yogurt, you are left with a block of rich cream cheese. The cream cheese can be consumed as is, or mixed with some of the suggested ingredients I mentioned above.
Depending on the recipe, you may be able to substitute Greek yogurt for sour cream in some recipes. This includes cheesecake recipes and dips.
The reason that the substitution works is that Greek yogurt and sour cream have a similar texture and taste. Greek yogurt, however, is a much healthier option and contains less fat. To substitute yogurt for sour cream, use a one-to-one ratio.
🤷🏻♀️Pro Tips
- As soon as you remove the yogurt from the soup bag, give the bag a quick wash in the sink, wring it out, and hang it to dry so that it's available the next time you need it.
- Place a bowl under the draining yogurt to catch the whey. Whey can be used as a brine, added to shakes, or mixed in with daweh.
- Some people mix softened butter in with the Jajik. I really don't think it's necessary.
- Store jajik in air tight container in the refrigerator for up to 2 weeks.
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📖 Recipe
Greek Yogurt Cream Cheese (Labneh Jajik)
Ingredients
- 1 32 oz Greek yogurt
- 1 tablespoon chives (minced)
- 1 scallion (minced)
- 2 tablespoon dill (minced)
- ¼ teaspoon sea salt
- 1 Serrano pepper (minced)
- 1 tablespoon marigold leaves (minced)
Instructions
- Transfer yogurt from its container to a soup bag. Twist the bag from the top, to begin draining the whey from the yogurt.
- Suspend the bag from the faucet and allow the liquid to drain. I recommend leaving it overnight, undisturbed. Otherwise, it can take four or more hours until it's completely drained.
- Another option is to place the bag in a strainer and cover it with a heavy object to weigh it down and squeeze out any remaining liquid.
- Remove the yogurt from the soup bag and place it in a bowl. Wash the soup bag, then wring out and hang to dry to reuse at a later time.
- Mix in the minced chives, scallions, dill, Serrano pepper, sea salt, and marigold leaves, if using.
- Enjoy with crackers, pita, or toasted bread.
Notes
- As soon as you remove the yogurt from the soup bag, give the bag a quick wash in the sink, wring it out, and hang it to dry so that it's available the next time you need it.
- Place a bowl under the draining yogurt to catch the whey. Whey can be used as a brine, added to shakes, or mixed in with daweh.
- Some people mix softened butter in with the Jajik. I really don't think it's necessary.
- Store jajik in air tight container in the refrigerator for up to 2 weeks.
Kelly Methey says
This is an interesting recipe. I love your presentation of it. Your plate is beautiful!
HildaSterner says
Thanks, Kelly! I will make it for you one of these days.