Description
Labneh is a tangy, creamy Middle Eastern yogurt cheese that is very easy to make at home. Simply strain some plain yogurt and you're done!
Ingredients
Units
Scale
- 2 cups Greek yogurt or regular plain yogurt ( fat-free, 2% or whole milk)
- 1 1/2 tsp Diamond Crystal Kosher Salt if using Morton's or table salt use 3/4 tsp
Instructions
- In a bowl mix well yogurt and salt
- Line a fine mesh strainer with a cheesecloth bag or with a nut milk bag. Place the strainer over a bowl, ensuring there’s enough space between the bottom of the strainer and the bowl for the whey to drain.
- Pour the salted yogurt into the cheesecloth-lined strainer. Fold the edges of the cheesecloth over the yogurt to cover it.
- Place the strainer and bowl in the refrigerator. Allow the yogurt to drain for about 12 hours. the whey will drain out, leaving you with thick, creamy labneh.
- Once the labneh has reached your desired consistency, remove it from the cheesecloth and transfer it to an airtight container. Store it in the refrigerator until you’re ready to use it.
Notes
- Calories calculated with Plain 2 % Fat Greek Yogurt
- Prep Time: 10
- Category: Dips
- Method: Raw
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 29
- Sugar: 1.4 g
- Sodium: 106.6 mg
- Fat: 0.8 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 4 mg