my labneh recipe
Recipe type: Side Dish
Cuisine: American
 
Each quart of yogurt will produce about 6 ounces of labneh, give or take, plus plenty of whey to use in other recipes.
Ingredients
  • ¼ to ½ gallon Fresh Yogurt
  • ½ tsp Unrefined Salt per quart of yogurt
  • Extra Virgin Unrefined Olive Oil
  • Herbs, (optional ingredient)
Instructions
  1. Set your sieve above your bowl.
  2. Fold the cheesecloth into quarters and set it inside the sieve.
  3. Mix yogurt with unrefined sea salt.
  4. Pour the yogurt and salt mixture into the sieve lined with cheesecloth.
  5. The initial straining will happen quickly as the bulk of the liquid and some of the yogurt itself will strain through the cloth and sieve into the bowl.
  6. After the initial straining (5 – 10 minutes or so), gradually and carefully fold the ends of the cheesecloth in toward the center and twist them gently into a nice, tight package of yogurt that can easily hang from a hook.
  7. Tie the package together with a rubberband and hang it from a hook, placing your bowl beneath to catch any dripping whey.
  8. If you do not have a hook set up, you can tie off the package and leave it in your strainer provided you watch the level of the whey, ensuring it never reaches the strainer. Hanging from a hook speeds up the straining process.
  9. Hang your yogurt for at least 12 hours and preferably 18 – 24. The longer you hang the yogurt, the thicker your labneh will be.
  10. After your yogurt has hung for a sufficient period of time, remove it from the hook and gently take off the cheesecloth. You’ll find that the yogurt is smooth and thick like cream cheese.
  11. You can store the yogurt in small mason jars in the refrigerator or store them in olive oil with herbs.
  12. To store labneh with olive oil, roll the labneh into small walnut-sized balls and gently place them into a mason jar with fresh herbs. I like to use violetta basil, but you can use any herbs that suit your preference. Cover them with oil. I have read that labneh can be stored this way at room temperature, but I store labneh in the refrigerator.
  13. Store your whey for later use.
Recipe by Nourished Kitchen at https://nourishedkitchen.com/labneh/