Homemade Lebanese Labneh (Strained Yogurt Cheese)
Description
Homemade Lebanese labneh is a breakfast staple in every Lebanese home and one of my all-time favorite foods! This creamy, tangy strained yogurt cheese is incredibly easy to make with just yogurt and salt. Strain for 12 hours for a softer texture or 24 hours for thicker labneh. Enjoy it as a dip, sandwich spread, or with Arabic bread (pita bread) and crackers!
Ingredients
- 3 cups whole-milk yogurt
- 1 level teaspoon salt
Instructions
- In a bowl, mix the yogurt with the salt until well combined.
- Place a large strainer over a deep bowl and line it with cheesecloth, muslin, or a clean kitchen towel.
- Pour the salted yogurt into the lined strainer.
- Gather the edges of the cloth, folding them over the yogurt to cover it completely. The excess liquid, known as whey, will begin to drain into the bowl underneath.
- Transfer the bowl and strainer to the refrigerator and let the yogurt drain for 15–24 hours, depending on how thick you like your labneh. The longer it drains, the thicker the labneh will become.
- Once the yogurt has thickened to your desired consistency, transfer the homemade labneh to a clean container and store it in the refrigerator.
- To serve, spread the labneh onto a serving plate, drizzle generously with olive oil, and enjoy with pita bread or serve it as shown in the pictures above. Happy eating!
Notes
Texture & Straining Time: The recipe above reflect the minimum straining time of 12 hours, which yields a beautifully soft, spreadable consistency. If you prefer a thick, intensely creamy homemade labneh, simply prolong the straining time in the refrigerator for up to 24 hours.
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