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Labneh is a creamy and tangy Middle Eastern cheese made by straining yogurt. This recipe uses yogurt made from 100% natural milk, ensuring a rich and authentic flavor. The process involves mixing yogurt with salt, straining it through a cheesecloth, and pressing it to achieve your desired thickness. After 2 to 3 days in the refrigerator, the labneh transforms into a luscious spread perfect for pairing with olive oil.
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Mix yogurt with salt until well combined.
Pour the yogurt into a cheesecloth bag and twist it tightly to secure.
Place the cheesecloth bag in a strainer with a bowl underneath to collect the liquid whey.
Place a plate on top of the cheesecloth bag and add something heavy to press it down.
Refrigerate for 2 to 3 days, depending on how thick you prefer your labneh.
Transfer the labneh to a serving dish and drizzle with plenty of olive oil.
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Use yogurt made from 100% natural milk for the best flavor and texture.
Adjust the straining time to achieve your preferred thickness—longer straining results in thicker labneh.
Serve labneh with olive oil and fresh bread for a traditional Middle Eastern experience.
Can I use powdered milk yogurt for labneh?
No, it is recommended to use yogurt made from 100% natural milk for the best flavor and texture.
How long should I strain the yogurt?
Strain the yogurt for 2 to 3 days in the refrigerator, depending on how thick you prefer your labneh.
What can I use as a weight to press the labneh?
You can use a heavy object like a jar filled with water or a small weight to press the labneh.
What should I do with the whey collected during straining?
The whey can be used in smoothies, soups, or as a substitute for water in baking recipes.
Can I add other flavors to the labneh?
Yes, you can mix herbs, garlic, or spices into the labneh before serving for added flavor.
