Strained Labneh
Labneh is yogurt turned into a dense, spreadable cheese by removing the whey. You simply salt high-quality plain yogurt, pour it into a cloth-lined sieve, and let the gravity do the work over a bowl in the refrigerator until it reaches the consistency of firm cream cheese.
Start with the right base.
Use a full-fat, plain yogurt that does not contain gelatin or stabilizers. If the yogurt is thin, your yield will be lower and the texture will be softer.
- Fine-mesh sieve
- Large mixing bowl
- Cheesecloth or a clean flour sack towel
- Large rubber band or kitchen twine
What goes in.
- 32 ozFull-fat plain yogurt
- 1 tspFine sea salt
Controlling the moisture
The longer you strain, the firmer the result. Twelve hours yields a dip consistency; twenty-four hours produces a texture you can roll into balls.
The method.
Salt the yogurt
In a medium bowl, whisk the yogurt and salt together until the salt is fully incorporated.
Prepare the sieve
Line your fine-mesh sieve with two layers of cheesecloth. Ensure the cloth hangs over the sides of the sieve significantly.
Transfer and set
Pour the salted yogurt into the lined sieve. Place the sieve over a bowl deep enough that the bottom of the sieve does not touch the liquid whey as it drips out.
Refrigerate
Place the setup in the refrigerator. Cover the top of the yogurt with the overhanging edges of the cloth.
Wait
Leave the mixture for at least 12 hours. Check the consistency; if you prefer it drier, return it to the fridge for up to 24 total hours.
Other turns to take.
Labneh Balls
After 24 hours of straining, roll the firm labneh into one-inch balls with oiled hands, then drop them into a jar filled with extra virgin olive oil to preserve.
Herb-Crusted
Roll the finished balls in a mix of dried za'atar, cracked black pepper, or chopped fresh mint before storing in oil.
When it doesn't go to plan.
Don't toss the yellow liquid in the bottom bowl; that is whey. It is acidic and works well as a replacement for buttermilk in pancakes or bread dough.
If you are short on cheesecloth, a clean, thin cotton pillowcase works just as well.
If the yogurt is not firming up, your fridge might not be cold enough or the air might be too humid; move the bowl to the back of the fridge where it is coldest.
The ones that keep coming up.
How long does it stay fresh?
Stored in an airtight container in the refrigerator, it will keep for about one week. If submerged in olive oil, it lasts much longer.
Can I use Greek yogurt?
You can, but it is already partially strained. It will take less time to reach your desired consistency.
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