1 Hour Labneh

Updated at: Thu, 17 Aug 2023 06:37:19 GMT

Step 1

Mix 1 tsp of salt in a tub of yogurt (750 g). I like to use plain Balkan yogurt rather than Greek, as it has more of a tang. But feel free to use plain Greek yogurt. Whatever you use, make sure it is full fat.

Step 2

Fit a fine mesh strainer over a large mixing bowl and line it with a paper towel (or a cheesecloth). Pour the salted yogurt on top. Using a rubber spatula, spread it around while pushing it down to release it’s excess water (the whey). Set everything aside for 15 mins.

Step 3

Come in again after the 15 mins and spread and push down the yogurt. You should do this every 15 mins, 4 times in total.

Step 4

What you’re left with is a thick, spreadable labneh at the end of the hour. Do not throw away the excess whey that is collected in the bowl, I put it in my smoothies or even make pizza dough with it rather than using water. It is full of nutrients, electrolytes, and probiotics!

Step 5

To store the labneh, place it in a container with a tight-fitting lid and drizzle a thin layer of olive oil on top to preserve longer in the fridge. It should last a few weeks in the fridge with that thin layer of oil on top.

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