A vital part of Lebanese culinary heritage, labneh is basically the by-product of yogurt straining, where yogurt is placed overnight in a cheese cloth bag, and left to drain its “water”, to form a kind of dense, spreadable cream, which is often adorned with extra virgin olive oil, accompanied by a mix of vegetables mainly tomatoes, cucumbers, mint and olives and eaten with pita bread. Labneh can be made of cow, sheep or goat yogurt.
Goat labneh is mostly consumed in rural areas. With a stronger and sour taste, goat labne is highly appreciated by villagers and lebanese who have a strong link to rural areas. Its dense consistency makes it easier for goat labne producers to mold it into small balls and conserve it for the winter season, when goat milk is scarce.