Homemade Labneh
Making labneh at home is incredibly simple and requires just two basic ingredients. Find out how to right here!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 900 g full fat Natural yoghurt (this is 2 large tubs in the UK)
- 1/2 tsp fine salt
Instructions
- 1
In a large mixing bowl, combine the yoghurt and salt. Stir well to ensure the salt is evenly distributed throughout the yoghurt.Taste, and add a little more salt if you want it saltier.
- 2
Line a fine-mesh sieve or colander with a clean cheesecloth, muslin cloth, or a thin kitchen towel.
- 3
Place the sieve over a deep bowl to catch the liquid whey that will drain from the yoghurt.
- 4
Pour the yoghurt mixture into the lined sieve.
- 5
Gather the edges of the cloth, twist them together. I like to place an inverted saucer over this, with a weight over to help the draining process.
- 6
Place the whole thing in the fridge and allow the yoghurt to strain overnight. For a thicker labneh, let it strain for up to 24 hours. If you're impatient, 12 hours is the minimum.
- 7
When you're ready, unwrap the finished labneh and use however you fancy.The easiest is to spread it our in a shallow bowl like you would hummus. Then top with olive oil and sprinkle with spice of your choice.
- 8
Store in an airtight containet for up to 2 weeks.