Homemade Labneh (strained yogurt cheese)
Prep Time: 10 minutes
Resting time: 12 hours
Total Time: 10 minutes
Homemade Labneh is a rich, tangy and thick cream cheese made from strained yogurt and perfect on sandwiches, in healthy dips or on appetiser platters.
- 250 grams goats milk yogurt, full fat approximately 250 ml
- 250 grams cows milk yogurt, full fat approximately 250 ml
- 1.25 ml salt approximately 1/4 teaspoon
Place a few layers of muslin over a fine mesh strainer or rice colander placed over a bowl. Ensure that there is sufficient space between the strainer and the bottom of the bowl where the whey collects.
Pour one cup of yogurt into the muslin lined strainer and add the salt.
Pour over the other cup of yogurt.
Mix thoroughly with a small whisk or spoon.
Fold the ends together and twist the cloth into a knot or just fold over to cover the surface.
Place the yogurt in the refrigerator and leave to drain out the whey for 24 - 36 hours.
Check the consistency after 24 hours, and if it is thick enough, remove the container with strained yogurt from the refrigerator and squeeze out any excess moisture.
Unwrap the labneh from the cheesecloth and spoon into a sterilised container then serve immediately or refrigerate.
- If you don't have clean muslin squares you may use cheesecloth or unused clean coffee filters. Rinse the coffee filters under hot running water to remove any fibres and flavors.
- The labneh will keep in the refrigerator for up to 5 days if stored in a sterilised container.
Calories: 76kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 193mg | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 151mg