The only difference between strained yoghurt and labneh is time. Six hours gives a yoghurt that holds its shape on a spoon but is still creamy, and that is exactly what meze and cacık want. Strain it longer and you have labneh; strain it much longer and you have cheese.
Ingredients
For straining
Method
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Into the muslin
Line a sieve with two layers of muslin and tip in the yoghurt.
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Set up the sieve
Sit the sieve over a deep bowl; the base of the sieve must not touch the liquid.
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Strain
Leave it in the fridge for 6 hours.
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Check it
It should hold its shape on a spoon but still be creamy. For something firmer, give it another 2 hours.
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Into a container
Pour away the liquid and transfer the yoghurt to a lidded container. It keeps for 5 days in the fridge.
Tips
- The base of the sieve must stay clear of the collected liquid, or the yoghurt draws it back in.
- Use full fat yoghurt; strained low fat yoghurt ends up like chalk.
- The liquid that drains off is whey and is rich in protein; add it to soup or to bread dough.
Nutrition
85
kcal
7 g
Protein
5 g
Fat
4 g
Carbs
4 g
Sugar
Values are per serving and approximate.