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How to Make Labneh
Labneh is quick & easy to make at home from a pot of yogurt. It will rapidly become a staple in your fridge and makes the perfect addition to mezzes, breakfast and lunch.
Servings: 8 x 2 heaped tbs (about a cup and a half in total)
Ingredients
- 500 g Greek yogurt.
- 1 tsp Salt
Instructions
- Add salt to yogurt, and stir it in.
- Transfer yogurt to a jelly bag or muslin cloth in a sieve or colander. Set it over a bowl for 12–24 hours, depending on how thick you want your labneh to be. Let the whey strain into the bowl and reserve this for later use.
- Peel the cloth from the finished labneh and store in a covered container.
Notes
- There is no need to refrigerate when straining unless the weather is excessively hot. My labneh has always been fine in the UK on the hottest of summer days.
- The yield will be around half to two thirds the amount of yogurt used if you use a good quality thick Greek yogurt. Other yogurts can have a far lower yield.
- This item is 2 Weight Watchers smart points per portion.
- Freeze the whey for use later. I add it to daal or use it instead of other liquid in breadmaking.
- For dog treats freeze the whey into small bite sized pieces.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 36kcal | Carbohydrates: 2g | Protein: 6g | Cholesterol: 3mg | Sodium: 313mg | Potassium: 88mg | Sugar: 2g | Calcium: 69mg