This recipe combines three methods: soy labneh, rice labneh and almond labneh. Each can be made on its own, but as the original recipe says: the result after mixing them together is really delicious 🙂
Ingredients
Soy labneh
- 2 liters soy milk
- Juice of 1 lemon
- 1 tsp salt
Rice labneh
- 2 cups cooked rice
- A squeeze of lemon
- A pinch of salt
Almond labneh
- 1 cup almonds, soaked for 10 hours and peeled
- Juice of 1/2 lemon
- 1/2 cup water for blending
- A pinch of salt
Method
1. Prepare the soy labneh
- Warm the soy milk until you can put a finger in it and count to ten without burning yourself. Place the container where you intend to leave it so it does not need to be moved afterward.
- Add the lemon juice and stir. Cover the container, wrap it with a cloth for warmth, and leave it undisturbed for 24 hours.
- Refrigerate it for another 24 hours without stirring. The mixture should form a yogurt-like curd. Add the salt, then transfer it to a cloth bag suitable for labneh and drain out the liquid.
2. Prepare the rice
Wash and cook the rice—preferably using a good-quality variety—then blend it until smooth with a squeeze of lemon and a pinch of salt.
3. Prepare the almond labneh
After soaking the almonds for 10 hours, pour boiling water over them to make peeling easier. Blend very well with the water, salt and lemon juice.
4. Mix the three components
- Once the soy labneh has drained, add the blended rice and almond mixture. Mix well and adjust the salt and lemon, remembering that the mixture may become more sour as it rests, so do not overdo the lemon.
- If there is too much liquid, place the mixture in the cloth bag for several hours. Rice is starchy and does not drain in the same way as soy or almonds, so the final labneh will stay soft rather than becoming very dry.
- The original recipe leaves the mixed labneh outside the refrigerator for several hours to a day to ferment, stirring occasionally. The time varies with the weather and can be much shorter in warm conditions before refrigerating.
- The recipe makes a large amount. You can freeze half for later use.
You can make each kind of labneh on its own, but the mixed version is especially tasty. Enjoy 🙂
Why soy, rice and almond labneh is nutritionally interesting
This recipe combines complete soy protein with the unsaturated fats of almonds and the carbohydrates of rice, without relying on animal milk to make a filling labneh.
For almonds, a recent meta-analysis including 2,485 participants found reductions in LDL, total cholesterol, non-HDL cholesterol and ApoB with almond intake. Source.
Soy protein also has evidence from randomized trials, with modest reductions in LDL and total cholesterol. Source.
There is no scientific basis for a blanket rule saying soy should not be eaten regularly simply because it is soy. Reviews of clinical trials do not show the hormonal effect implied by the common “soy estrogen” myth. Women, men.
See our soy-milk yogurt and labneh, almond and soy labneh, and almond and rice labneh.
