Labneh
Making your own labneh is a breeze! Labneh is a very common Middle Eastern strained yogurt, often eaten for breakfast, as an appetizer, or as part of a mezze spread. Much like yogurt, but thicker and creamier due to the removed whey. All you need is a cheesecloth or muslin cloth, some thick greek yogurt, and some time.
Ingredients
- 2 cups greek yogurt, or goat yogurt
- salt to taste
Instructions
- Cover a bowl with cheesecloth, securing it with an elastic band or a piece of string.
- Stir salt, to taste, into the greek yogurt and spoon the yogurt onto the cheesecloth and transfer to the fridge for 24 hours to drain excess liquid.
Notes
- Don’t fret if you forget to add the salt beforehand, you can also stir it in after straining.
