Labneh
Homemade labneh is a simple Lebanese cheese made out of yogurt. Lebanese labneh only has 2 simple ingredients and is served alongside of any traditional Lebanese dishes.
Ingredients
- 2 cups whole milk yogurt *see notes
- ¾ teaspoon salt
Instructions
- Place cheesecloth or a thin cotton kitchen cloth into a deep bowl
- Mix salt and yogurt together and pour it into the middle of the straining cloth
- Tie the cloth up and onto a wooden spoon and place the wooden spoon over the top of the bowl so that the yogurt is suspended off of the bottom of the bowl
- Place the bowl and straining yogurt into the fridge for 12-24 hours (up to 36 hours) and let it drain
- Remove the strained yogurt (now "Labneh") from the cloth and serve or place into an airtight container and into the fridge
- Labneh can be preserved at room temperature if made into balls and submerged in extra virgin olive oil *see post for more detailed instructions
Notes
Some people use Greek yogurt, however I prefer not to. One thing you must keep in mind is that it must be full fat yogurt, not low fat or anything like that.
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