Making Labneh from Scratch
This is a low-effort process that relies entirely on time and gravity. You do not need special cultures or rennet, just a tub of quality yogurt and a bit of patience.
Use the right base.
Select a full-fat, plain yogurt that lists only milk and live cultures as ingredients. Avoid low-fat or Greek-style yogurts with added thickeners, as they will not yield the same smooth texture.
- large mixing bowl
- fine-mesh sieve
- cheesecloth or clean flour sack towel
- butcher's twine or rubber band
What goes in.
- 32 ozplain whole-milk yogurt
- 1 tspkosher salt
- to tasteextra virgin olive oil for serving
Controlled Dehydration
The goal is to force the whey out of the milk solids without forcing the solids through the cloth. Keep the setup in a cool spot to prevent the yogurt from souring too much during the long rest.
The method.
Whisk the yogurt and salt
In a clean bowl, combine the yogurt and salt until smooth. Make sure the salt is fully incorporated to ensure even seasoning.
Prepare the strainer
Line your sieve with two layers of cheesecloth. Place the sieve over a bowl deep enough that the bottom of the sieve does not touch the bottom of the bowl.
Transfer and hang
Pour the yogurt into the center of the cloth. Bring the edges of the cloth together and secure tightly with twine or a rubber band.
Wait
Leave the bowl in a cool place or the refrigerator for 24 hours. The longer it hangs, the firmer the cheese will become.
Finish
Remove the cheese from the cloth. Smear it onto a plate with the back of a spoon, creating wells to hold a generous amount of olive oil.
Other turns to take.
Za'atar Crusted
Roll the finished labneh into balls, coat them in za'atar, and store them submerged in a jar of olive oil.
Herb-Infused
Fold finely minced fresh mint or dill into the yogurt before straining for a brighter profile.
When it doesn't go to plan.
Save the strained whey to use as a liquid base for bread dough or pancake batter.
If your kitchen is warm, always strain inside the refrigerator to prevent over-fermentation.
If the yogurt is sticking to the cloth, chill it for an extra hour to firm up the fats before peeling it away.
The ones that keep coming up.
How do I know when it is done?
It is done when it reaches the consistency of cream cheese. If you want it firmer for rolling into balls, let it hang for another 12 hours.
Can I use Greek yogurt?
You can, but it is already partially strained. It will reach the desired consistency much faster, usually in 4 to 6 hours.
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