Making Homemade Labneh
The transformation from liquid yogurt to firm labneh relies entirely on gravity and time. It is the most forgiving kitchen project you can undertake, requiring only patience to achieve a texture you control.
Start with the right yogurt
Use a plain, full-fat yogurt with live cultures; avoid anything labeled 'low-fat' or 'non-fat', as the lack of fat results in a chalky, thin final product.
- large bowl
- fine-mesh sieve
- cheesecloth or a clean flour-sack towel
- kitchen twine or a rubber band
What goes in.
- 32 ozplain, full-fat whole milk yogurt
- 1/2 tspkosher salt
Managing the Whey
The longer the yogurt hangs, the drier it becomes. Check it at 12 hours for a spreadable consistency or wait 24 hours if you intend to roll the labneh into balls for oil preservation.
The method.
Prepare the cloth
Line a fine-mesh sieve with two layers of cheesecloth and set it over a large bowl. Ensure the bowl is deep enough that the sieve does not touch the bottom.
Salt and transfer
Stir the salt into the yogurt thoroughly. Pour the yogurt into the center of the cheesecloth.
Hang or strain
Gather the corners of the cheesecloth and tie them together with twine. Either let the bundle sit in the sieve in the refrigerator or hang it from a faucet over the sink if your kitchen is cool.
Wait for the drip
Allow the whey to drip away for at least 12 hours. The consistency should be thick, smooth, and easily spread with a knife.
Other turns to take.
Labneh Balls
Strain for 24 hours, then use a spoon to scoop firm portions. Roll them into small spheres with oiled hands and store them submerged in a jar of high-quality extra virgin olive oil.
When it doesn't go to plan.
Don't discard the yellow liquid whey; it is acidic and works well as a replacement for buttermilk or water in bread dough.
If your kitchen is warm, always strain in the refrigerator to prevent the yogurt from souring too quickly.
Place a small weight, such as a clean plate, on top of the bundled yogurt to speed up the straining process.
The ones that keep coming up.
How do I know when it is finished?
It is done when it no longer drips whey and holds its shape on a spoon without sliding off.
How long will it keep?
Keep it in an airtight container in the refrigerator for up to one week.
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