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How to Make Homemade Labneh

How to Make Homemade Labneh

Labneh, or Labne, is a Middle Eastern strained yoghurt condiment. It has a thick and creamy texture, like that of cream cheese. To create Labneh's thick consistency, full-fat yoghurt is hung to drain for 12-48 hours to release excess water. Salt aids the release of water since salt's properties help draw moisture out of foods.
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Prep Time 5 minutes
Hanging Time 12 hours
Total Time 12 hours 5 minutes
Servings: 500 Grams
Course: Sauces, Side Dish, Snack
Cuisine: Middle Eastern
Calories: 6
Ingredients Method

Ingredients
  

  • 1 kg Full Flat Yoghurt Not Greek Yoghurt
  • 1 Tsp Salt
  • 1 Tbsp Extra Virgin Olive Oil

Method
 

  1. In a medium bowl, combine the yoghurt and salt.
  2. Line a colander or sieve with a sheet of cheesecloth or muslin, allowing enough cloth for the edges to hang loosely over the sides.
  3. Gently pour the salted yoghurt into the centre of the cheesecloth, then fold the edges over so that the yoghurt is fully covered.
  4. Add some weights on top of the yoghurt to help press down on the yoghurt and force excess water from the Labneh. Store in the fridge for 12-48 hours until the Labneh has been reduced by half.
  5. Discard the water and serve the cheese-like yoghurt mix as homemade Labneh. Garnish with olive oil, and store with olive oil, creating a protective seal over the Labneh for storage.