Labneh (strained yogurt)

I grew up watching my mum dig into huge vats of the thick, sour, incredibly thick Lebanese yogurt they call Labneh. I remember her dipping thick pita crisps into it – thick crunchy crisps which she had toasted in the oven and which were strong enough to withstand the heaviness of the yogurt. You must salt your yogurt well and wait enough time for the salt to work it’s magic and bring water out. Use a cheesecloth or thin kitchen towel to strain the salted yogurt over a bowl. Use the whey to soak grains or add to smoothies.

600 g plain yogurt (Greek is fine)

2 teaspoons sea salt

Place yogurt in a bowl with salt and stir to combine. Place a cheesecloth inside a colander or mesh sieve then hang the sieve over a large bowl. Spoon yogurt into cheesecloth-lined sieve and allow to drain for up to 4 hours.

One response to “Labneh (strained yogurt)”

  1. Labneh is food from the Gods. I have been making it with sheep milk yogurt lately just to have a bit of extra sourness/depth. You can use the whey product after straining for baking. Give me labneh or give me death. (My motto)


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