Labneh
Making your own homemade Labneh is not only super simple and delicious, it's so much cheaper to do! It is essentially strained yogurt, and the longer you keep straining it, the thicker the labneh will be. You can store any excess labneh in the fridge for up to 2 weeks. Serve it with fresh mint or oregano and plenty of good quality extra virgin olive oil. Labneh requires a minimum of 24 hours to strain, so ensure you keep that in mind before preparing and serving.
Ingredients 4
1 kg greek yogurt
1⁄2 tbsp salt
To Serve
extra virgin olive oil
oregano, fresh
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Method 9
Add the to the and mix well with a spoon.
Line a strainer (large enough to hold the yogurt) with two clean chux cloths and place it over a bowl or bucket deeper than the strainer to collect the whey.
Pour the salted yogurt into the colander and cover with the chux hanging over the sides of the colander.
Place the colander and bowl/bucket in the fridge overnight to strain.
Leave straining for atleast 24 hours or upto 4 days for a thicker consistency.
Take out the colander and bucket from the fridge, discard the whey.
Open up the chux cloths and turn out the labne onto a plate or in a container to use later.
Garnish with fresh oregano and plenty of extra virgin .
Serve with Zaatar manoushe or crackers as part of a grazing board.
Sunday Kitchen's tips
Different yogurt brands have varying water contents, so keep that in mind when straining. To ensure the labneh does not spoil, be mindful to use only clean equipment.
Helpful tips
What can I do with the leftover whey after making labne?
Can I experiment with different herbs or spices when serving labne?
Can I use regular yogurt instead of Greek yogurt to make labne?
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Notes
4
