If you can buy a quart of yogurt from the grocery store and you have a smidge of patience, you can also be a labneh master. This delightful treat is truly worth the short 24 hours of waiting! If you want to do it the long way with homemade yogurt, well, rock on because it’s also an incredible treat!
Labneh is a yogurt cheese made simply by straining the whey out of regular ol’ yogurt, leaving behind an ultra-creamy, deliciously spreadable “cheese” in it’s wake. The possibilities for this cheese are endless, and we have only hit the tip of the iceberg. Spread it on homemade bread with a generous dollop of honey – yes please. Drizzle it with olive oil and sprinkle with cumin and salt – yes, that too. Substitute labneh for sour cream in any soup or chili recipe – yep, sounds amazing. Add a spoonful to grilled or roasted veggies – so good.
The process is so incredibly simple that you’ll be making it all the time. All you need is a strainer, a bowl, and some cheesecloth.
1 quart of your favorite yogurt (homemade or store-bought)
1/2 tsp salt
1) Line strainer with two layers of cheesecloth. Pour yogurt into cheesecloth and stir in salt. Loosely gather edges of cheesecloth to form a ball.
2) Place strainer into a deep bowl. Place bowl in refrigerator for 24 hours.
3) Remove bowl and strainer from fridge, remove cheese from cheesecloth, and enjoy!
That’s it! Every once in awhile when I open the refrigerator, I like to check on the status of the whey that has been released. Every few hours, you can pour out the whey and see if the yogurt has reached the consistency that you’d like. I typically save the whey as it drains from the cheese in a separate bowl for the animals to also enjoy!