Labneh
This yogurt cheese recipe transforms plain full-fat yogurt into a rich and creamy spread. By straining the yogurt overnight, you'll be left with a thick, tangy cheese that can be enjoyed on its own or as a versatile ingredient in various dishes.
— Constant Cookbook
Ingredients
- 32 ounces plain full-fat yogurt
- 1/4 teaspoon fine grain sea salt
Instructions
- If you don't have a strainer like the one pictured above, don't worry, you can use cheesecloth in its place. Simply line a deep bowl with a double layer of cheesecloth.
- Stir the salt into the yogurt and pour into the cheesecloth. Bring the cloth together into a bundle and secure with a string. Hang the bundle over a bowl (or wide pitcher), making sure the bottom of the cheesecloth is suspended in air (you don't want it sitting in the liquid). I used to do this by securing the bundle to a wooden spoon. Cover the whole contraption, and refrigerate for at least 24 hours, but go longer if you like - it's all about personal preference. Much of the liquid will drain out and the yogurt will thicken.
- Remove from the cloth and proceed with one of the above suggestions.
Prep Time
PT1500M
Yield
Makes about 2 cups of labneh.
Nutrition
- Calories: 69 kcal
- Carbohydrate Content: 5 g
- Protein Content: 4 g
- Fat Content: 4 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 15 mg
- Sodium Content: 125 mg
- Sugar Content: 5 g
- Unsaturated Fat Content: 1.1 g
- Serving Size: 1 serving
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