Labneh is nothing more than yoghurt with the liquid strained out of it. The time decides the texture: six hours makes the yoghurt creamy, twelve hours makes labneh, and twenty four hours brings it close to a cheese. Adding salt speeds the straining up.
Ingredients
For the labneh
For sweetening
Method
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Salt the yoghurt
Mix the yoghurt with the salt; salt speeds up the separation of the liquid.
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Into the muslin
Line a sieve with two layers of muslin and tip in the yoghurt.
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Tie it up
Gather the corners of the muslin and tie them, then sit the sieve over a bowl.
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Strain
Leave it in the fridge for 12 hours. For something firmer, take it up to 24.
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Turn it out
Pour away the liquid that has drained off and turn the labneh into a bowl.
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Season
Stir in the olive oil, garlic and mint and serve.
Tips
- Use full fat yoghurt; strained low fat yoghurt comes out dry and bland.
- Do not pour away the whey, as you can use it in place of milk in baking.
- Do not weigh it down; straining under its own weight gives a better texture.
Nutrition
95
kcal
6 g
Protein
6 g
Fat
4 g
Carbs
4 g
Sugar
Values are per serving and approximate.