Traditional Labne Recipe
Servings: 8
Ingredients
- 1 lbs thick, whole milk yogurt
- salt to taste
Instructions
- Spoon yogurt into your nut milk bag or cheese cloth
- Sinch up the bag or tie the cloth tightly using kitchen twine (please see notes on straining techniques above for additional methods)
- Place the yogurt bag in a fine mesh sieve over a small bowl. Store in the fridge for 1-2 days or leave on the counter if you want it to ferment a little bit for additional tangy flavor
- After a few days of straining the yogurt, it will be a very thick and spreadable labneh. There will be whey in the bowl which you can use in smoothies and dressings.
- Transport the labneh to a bowl and add salt to taste
- Serve or store as needed
Notes
Homemade Labneh should last a few weeks in the fridge