Labneh is a creamy Middle Eastern strained yogurt that can be made from home. It’s often served as a dip or spread that is often eaten by itself or with bread. Here’s a simple way to make it:
Ingredients:
- 4 cups of full-fat Greek yogurt (or regular plain yogurt, though it may take longer to strain)
- 1 teaspoon of salt (or to taste)
Equipment:
- A large bowl
- A fine-mesh sieve or colander
- Cheesecloth or a clean, thin kitchen towel
Instructions:
- Mix Yogurt and Salt:
- In a bowl, combine the yogurt with the salt, stirring until the salt is fully incorporated.
- Prepare to Strain:
- Line a fine-mesh sieve or colander with several layers of cheesecloth or a clean kitchen towel. Place the sieve over a bowl large enough to catch the drips without touching the bottom of the sieve.
- Strain the Yogurt:
- Pour the salted yogurt into the cheesecloth-lined sieve.
- If the weather is cool, you can cover it with a plate or plastic wrap and let it strain in the kitchen. If it’s warm, or for the best results, place it in the refrigerator.
- Wait:
- Allow the yogurt to strain for 12-48 hours. The longer it strains, the thicker the labneh will be.
- Check it periodically, and if there’s a lot of liquid (whey) in the bowl, you can pour it off.
- Check Consistency:
- After 12 hours, it will be soft and spreadable. After 24 hours, it will be thicker, more like cream cheese.
- Store or Serve:
- Once it’s reached your desired consistency, transfer the labneh to a container. It can be stored in the refrigerator for up to a week.
- Serve it as a dip with olive oil, herbs, and spices, or use it as a spread.
Variations and Tips:
- For Flavor: You can add herbs, spices, or olive oil to the labneh after it’s strained.
- For Greek Yogurt: If you’re using Greek yogurt, the straining time will be shorter as it’s already quite thick.
- For Regular Yogurt: If you start with regular yogurt, the straining time may be longer, and the yield will be less as there is more whey to drain off.