Homemade Labneh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Line a fine-mesh sieve or a colander with 2-3 layers of clean cheesecloth, ensuring ample overhang to tie the yogurt bundle securely later. Position the lined sieve over a deep mixing bowl to collect the draining whey.

   Ca. 2 min.

   Kokkens note: Using multiple layers of cheesecloth prevents any yogurt from seeping through and ensures a smooth, creamy labneh. Make sure the cheesecloth is large enough to fully enclose the yogurt.

2. 2

   In a separate medium-sized bowl, combine the plain whole milk yogurt with the salt, stirring gently until the salt is fully dissolved and evenly distributed.

   Ca. 1 min.

   Kokkens note: Using whole milk yogurt yields a richer, creamier labneh. Avoid flavored or low-fat yogurts for the best results.

3. 3

   Carefully pour the salted yogurt mixture into the center of the cheesecloth-lined sieve.

   Ca. 1 min.

4. 4

   Gather the corners of the cheesecloth together, pulling them upwards to form a tight bundle around the yogurt. Secure the bundle firmly with kitchen twine or a rubber band, ensuring the yogurt is completely enclosed.

   Ca. 1 min.

   Kokkens note: A tightly secured bundle helps to press out more whey, resulting in a firmer labneh. Ensure there are no gaps for the yogurt to escape.

5. 5

   Place the yogurt bundle back into the sieve, ensuring it is elevated above the bottom of the bowl so it does not sit in the collected whey. Transfer the entire setup to the refrigerator and allow it to strain for at least 12 hours for a soft, spreadable labneh, or up to 48 hours for a very firm, cheese-like consistency.

   Ca. 8 t.

   Kokkens note: Check the bowl periodically and empty the accumulated whey to prevent it from touching the yogurt, which can slow down the straining process. The longer it strains, the thicker and tangier your labneh will become.

6. 6

   Once the labneh has reached your desired consistency, carefully untie the cheesecloth and scoop the thick, creamy labneh into a serving dish using a spoon or spatula.

   Ca. 2 min.

   Kokkens note: The strained whey can be saved and used in smoothies, baking, or as a starter for fermenting vegetables, as it's rich in probiotics.

7. 7

   Drizzle the finished labneh generously with olive oil and sprinkle with za'atar just before serving.

   Ca. 1 min.

   Kokkens note: For an extra touch, garnish with fresh mint leaves, chopped pistachios, or a pinch of red pepper flakes.