Lebanese•healthy
Homemade Labneh
Thick, and creamy, this homemade Labneh makes a delicious and tangy breakfast spread.
- Prep time
- 1 hr
- Cook time
- 42 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 32oz. Plain Whole Milk Yogurt ((Container))
- ½ tsp. Salt
Instructions
- 1
Line a large colander with a cheese cloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel in and completely cover the yogurt. Place the colander in a bowl to catch all the liquids. (Low-fat yogurt can be substituted)
- 2
Set aside on your counter or in the fridge. Let strain for 8-16 hours, depending on your taste preference.
- 3
Once the labneh is ready, store in an airtight container in the fridge for up to 2 weeks.