"If you have a stovetop smoker, or a smoker donabe (ibushi gin), smoked labneh should be high on your list of things to make. Labneh is made simply by straining yogurt. The resulting consistency is rich, creamy and beautiful. Amazing on its own, you can also incorporate herbs, spices, or other ingredients. I know the number of you with a stovetop smoker is probably slim,"
"but I love experimenting with mine, always trying to come up with more ways to use it, especially now that we have a gas range again. A long way of saying, if you want to play around with your smoker more, I see you. I use mine for all sorts of things - nuts, cheeses, tofu, vegetables, and on and on. So I'll try to post more as I'm using it."
Smoked labneh is created by straining yogurt to produce a rich, creamy consistency and then exposing the chilled yogurt to smoke using a stovetop smoker or smoker donabe. The smoke imparts an unexpected savory, luxe flavor that complements spreads, mezze, pita, pickles, and olives. A cold-smoke technique keeps the yogurt cold while flooding the surrounding cavity with smoke, preserving texture while adding aroma. Homemade labneh can be flavored with herbs, spices, or other ingredients before or after smoking. Stovetop smokers can also be used creatively for nuts, cheeses, tofu, and vegetables, offering many experimental possibilities.
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