Tangy 2-Ingredient Labneh (Yogurt and Salt)
Labnehis a Middle Eastern soft cheese made from strained yogurt. In this 5minute recipe, you’ll learnhow to make labnehwith just a few simple steps!With only two ingredient, you’ll get creamy, thick and delicious labneh that can beused as a dip, for breakfast, and more. Visual guidance provided!
- Prep time
- 10 min
- Cook time
- 16 hr 55 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 750 grams Natural Yogurt (6% to 11% fat)
- 1 teaspoon salt
Instructions
- 1
In a medium sized bowl, mix together the yogurt and the salt
- 2
In a separate bowl, place a strainer so that it is elevated and not touching the bottom of the bowl
- 3
Lay your cheesecloth in the strainer
- 4
Add in the yogurt/salt mixture into the cheesecloth and tie it up
- 5
You can also rest a wooden spoon at the top of the bowl and tie the cheesecloth to the spoon with a trivet underneath to ensure it does not touch the bottom of the bowl
- 6
If you do not have a cheesecloth, layer paper towels in the strainer instead
- 7
Allow it to strain for 24 hours in the fridge, or up to 48 hours for an even thicker consistency
- 8
Spread onto a plate and top with olive oil and your preferred seasoning (such as Za'atar, or garlic and chilli flakes). Serve with pita bread.