Curing Labneh at Home
Turning fresh yogurt into a preserved cheese relies entirely on time and gravity. You are essentially removing the whey to concentrate the solids, then using oil to seal out the air.
Watch your salt ratio
The amount of salt dictates both the speed of moisture extraction and the final bite of the cheese; err on the side of caution until you know your preference.
- large mixing bowl
- cheesecloth or clean tea towel
- mesh sieve
- glass jar with tight lid
What goes in.
- 32 ozfull-fat plain yogurt
- 1.5 tspfine sea salt
- as neededextra virgin olive oil
Control your suspension
The tightness of your knot and the height at which you suspend the bag determines the final density. A higher hang creates more pressure, yielding a firmer curd.
The method.
Mix and chill
Whisk the salt into the yogurt thoroughly. Let it sit in the bowl for 30 minutes to allow the salt to start drawing out the whey.
Prepare the bag
Line a sieve with two layers of cheesecloth. Pour the yogurt into the center, gather the edges, and tie them tightly with kitchen twine.
Hang or drain
Hang the bundle over a bowl or place it in a sieve weighted with a heavy plate. Keep it in a cool spot for 24 to 48 hours until the texture is like firm clay.
Form the balls
With oiled hands, scoop out walnut-sized portions of the labneh. Roll them gently between your palms into spheres.
Submerge
Pack the balls into a clean glass jar. Pour olive oil over them until they are completely covered, leaving no air bubbles trapped inside.
When it doesn't go to plan.
If you hang the bag in the refrigerator rather than on the counter, the process will take an extra 24 hours but yields a cleaner, less sour result.
Save the strained whey; it is essentially liquid gold for baking bread or adding acidity to soups.
Sterilize your glass jar in boiling water before packing the cheese to ensure a long shelf life.
The ones that keep coming up.
How do I know when the labneh is firm enough?
When you touch the center of the bundle and it no longer sticks to your finger like glue, it is ready to be rolled.
Can I add herbs to the oil?
Yes, but only if the herbs are completely dried. Fresh herbs contain water, which can cause the cheese to spoil in the oil.
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