Description
Labneh made from store-bought yogurt is a simple, quick, and easy way to make not sour homemade labneh.
Ingredients
Scale
- 2 quarts of whole milk yogurt (unsweetened)
Instructions
- Add 2 layers of paper towels (thick quality paper towels) or a cotton cloth fabric in a large strainer. If using paper towels, layer them perpendicularly.
- Place the paper towel lined strainer on top of a bowl.
- Add the yogurt to the paper towel-lined strainer.
- Let the yogurt drain overnight or for a minimum of 6 hours in the fridge.
- Drain the liquid whey from the bowl.
- Add salt to taste to labneh.
Notes
- 2 quarts of yogurt yield about 1 quart of labneh.
- Prep Time: 5 minutes
- Straining Time: 6 hours
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 104
- Sugar: 8 g
- Sodium: 84 mg
- Fat: 5.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Keywords: labneh, labneh dip, lebneh, labneh yogurt cheese, labneh spread
