Tangy 2-Ingredient Labneh (Yogurt and Salt)
Labnehis a Middle Eastern soft cheese made from strained yogurt. In this 5minute recipe, you’ll learnhow to make labnehwith just a few simple steps!With only two ingredient, you’ll get creamy, thick and delicious labneh that can beused as a dip, for breakfast, and more. Visual guidance provided!
Ingredients
- 750 grams Natural Yogurt (6% to 11% fat)
- 1 teaspoon salt
Instructions
- 1
In a medium sized bowl, mix together the yogurt and the salt
- 2
In a separate bowl, place a strainer so that it is elevated and not touching the bottom of the bowl
- 3
Lay your cheesecloth in the strainer
- 4
Add in the yogurt/salt mixture into the cheesecloth and tie it up
- 5
You can also rest a wooden spoon at the top of the bowl and tie the cheesecloth to the spoon with a trivet underneath to ensure it does not touch the bottom of the bowl
- 6
If you do not have a cheesecloth, layer paper towels in the strainer instead
- 7
Allow it to strain for 24 hours in the fridge, or up to 48 hours for an even thicker consistency
- 8
Spread onto a plate and top with olive oil and your preferred seasoning (such as Za'atar, or garlic and chilli flakes). Serve with pita bread.
Cook it from the original
This recipe comes from hungrypaprikas.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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