Straining Yogurt for Labneh
Turning standard yogurt into labneh changes how it holds onto a plate and how it interacts with olive oil. It is a slow process of separation that concentrates the natural tang of the dairy.
Mind the weave of your cloth.
Use a tightly woven cheesecloth or a clean, thin cotton tea towel; if the weave is too loose, you will lose too much of the solids into the whey.
- large mixing bowl
- fine-mesh sieve
- cheesecloth or clean cotton tea towel
- rubber spatula
What goes in.
- 32 ozfull-fat plain yogurt
- 1 tspfine sea salt
The slow drip
The goal is to remove enough whey to firm the yogurt without over-straining it into a dry, chalky paste. Stop when the yogurt pulls away cleanly from the sides of the cloth.
The method.
Prepare the whey catch
Place your fine-mesh sieve over the large mixing bowl. Fold the cheesecloth into two or three layers and line the inside of the sieve, leaving plenty of overhang.
Mix the yogurt
Whisk the salt into the yogurt in its original container until fully incorporated.
Transfer to the cloth
Pour the salted yogurt into the lined sieve. Gather the corners of the cheesecloth and twist them together at the top to create a bundle, securing it with a string or rubber band if needed.
Refrigerate
Place the entire setup in the refrigerator for at least 12 hours, though 24 hours results in a firmer, more scoopable texture.
Final check
Unwrap the bundle. The labneh should be thick, smooth, and easily spreadable with the back of a spoon.
Other turns to take.
Oil-cured balls
Roll the finished labneh into small spheres and submerge them in a jar of extra virgin olive oil with dried oregano or red chili flakes.
Herb-crusted
Form the labneh into a disc and roll the edges in a mixture of za'atar or fresh chopped mint.
When it doesn't go to plan.
Discard the whey—the yellow liquid in the bowl—or use it in pancake batter if you prefer not to waste it.
The longer it sits, the stiffer it gets; check the texture at the 12-hour mark to see if it meets your preference.
Keep the bowl and sieve level in the fridge so the yogurt drains evenly.
The ones that keep coming up.
Can I use Greek yogurt?
You can, but it is already partially strained. It will take less time to reach the desired consistency, so check it after 4 to 6 hours.
Why is my labneh sour?
The tartness is inherent to the yogurt you choose. A milder, creamier brand of whole milk yogurt will produce a less sharp result.
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