Labneh is a delicious, creamy dip made from strained cow's milk yogurt. This homemade labneh recipe walks you through making labneh from scratch. Homemade yogurt is the best route for authentic tasting labneh.
This recipe is made from milk and yogurt. We will begin by making homemade yogurt.
Start by bringing the milk to a boil. Turn off the heat and allow the milk to cool off a bit.
Once the milk is cooled down to where you can stick your finger in it for 10 seconds, the milk is ready for the yogurt. In a separate bowl, mix 2 cups of yogurt with 2 cups of warm milk.
Pour the yogurt and milk mixture back into the warm milk. Stir until well combined.
Cover the milk with a lid. Wrap the pot in a towel and place it in a warm part of the home for 24 to 48 hours. If you like sour labneh, opt for the 48 hours.
Place a strainer over a bowl. Add a thick paper towel (two layers) on top of the strainer. Alternatively, you can use a kitchen sack towel or cotton cloth in lieu of the paper towel.
Add the yogurt on top of the paper towel. Let the labneh strain for about 6 to 8 hours. Liquid whey will accumulate in the bowl underneath (it's the yellowish liquid).
Store labneh in an airtight container in the fridge for up to 2 weeks. Serve with some za'atar spice and olive oil. Use pita bread or pita chips to dip the labneh.