A tangy thick yogurt spread that is perfect to serve at your next breakfast table!
I grew up eating this simple and delicious spread. It’s great with pita bread, cucumbers, mint, tomatoes, olives.. the list goes on and on! This is a staple in my kitchen. My kids love when I spread it on pita bread and make it into a sandwich. It’s light and delicious!
WHAT IS LABNEH?
Labneh is basically strained yogurt. Think of how Greek yogurt is strained, well this is strained even longer to get all that liquid out.
HOW DO I MAKE LABNEH?
It’s so simple and only requires 2 ingredients! I like to use plain yogurt, usually 3% since it has less liquid in it. Simply line a strainer with paper towel and pour the yogurt on top. Cover with another paper towel and let it drain in the sink for 2-3 hours. Alternatively, you can let it strain in the refrigerator placing a bowl underneath to collect the liquid.
Once the time has passed, remove the paper towel and transfer the thicken yogurt to a bowl. Add some salt and its ready to be enjoyed!
TIPS ON MAKING LABNEH:
1. Use a yogurt with a higher fat content. 3% and up is great for this recipe.
2. Use a cheese cloth or paper towel to line your strainer with.
3. For a thicker labneh, allow to strain for 4-5 hours.
750g plain yogurt (3%)
1/2 tsp salt
Line a strainer with paper towel.
Add yogurt to it.
Cover the yogurt with another paper towel.
Leave it to drain in the sink for 2-3 hours
Remove the paper towel and transfer the yogurt to a bowl.
Add salt and mix.