Making Labneh
Labneh is simply yogurt strained of its whey until it reaches the consistency of cream cheese. By hanging thick, salted yogurt in a cheesecloth, you pull out the moisture, leaving behind a spread that is tangy, dense, and ready to be drizzled with oil.
The quality of your base is everything.
Use a full-fat yogurt; the higher the fat content, the smoother the final product. If you use low-fat yogurt, the labneh will turn out grainy rather than creamy.
- Large mixing bowl
- Fine-mesh sieve
- Cheesecloth (triple-layered)
- Butcher's twine
What goes in.
- 32 ozfull-fat plain yogurt
- 1 tspfine sea salt
Trust the gravity
The speed of the straining is dictated by the ambient temperature and the tightness of your knot. Let it hang in the refrigerator for a cleaner, firmer result.
The method.
Combine
Whisk the salt into the yogurt thoroughly to ensure even seasoning throughout.
Prepare the cloth
Line your sieve with three layers of cheesecloth, making sure the edges hang well over the sides of the bowl.
Strain
Pour the yogurt into the center of the cloth. Bring the corners together and tie them tightly with twine.
Hang
Suspend the bundle over the bowl using a wooden spoon handle resting across the rim. Place the entire setup in the refrigerator.
Wait
Leave the yogurt for 24 hours. The longer it hangs, the more moisture is lost and the stiffer the labneh becomes.
Other turns to take.
Herb-Crusted Balls
Roll the finished labneh into small spheres and coat them in dried za'atar, chili flakes, or finely chopped mint before storing in olive oil.
Garlic Infused
Grate one small clove of garlic into the yogurt before straining for a sharper edge.
When it doesn't go to plan.
Save the strained liquid, known as whey, to use as a base for soups or as a liquid in pancake batter.
If your kitchen is very warm, do not hang the labneh at room temperature; the fermentation will continue and become unpleasantly sour.
To test for readiness, press a finger into the side of the bundle. If it holds its shape like soft clay, it is done.
The ones that keep coming up.
How long does labneh stay fresh?
Kept in an airtight container in the refrigerator, it will stay fresh for about two weeks. If submerged in olive oil, it can last much longer.
Why is my labneh still runny?
You either didn't strain it long enough, or the yogurt brand you used had added stabilizers. Always check the label to ensure it contains only milk and cultures.
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