Homemade Labneh (strained yogurt cheese)
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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 76kcalCarbohydrates: 5gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 16mgSodium: 178mgPotassium: 193mgSugar: 5gVitamin A: 125IUVitamin C: 0.7mgCalcium: 151mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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