Labneh
Labneh
Ingredients
- 300 grams Greek yogurt, Fage 5% used
- 1 teaspoon salt
- 1/2 lemon
Instructions
- 1
Place a sieve over a bowl, ensuring there is space between the bottom of the sieve and the bowl for liquid to collect.
⏱️ 1 min
- 2
Line the sieve with a doubled-over cheesecloth, allowing the edges to hang over the sides of the sieve.
⏱️ 1 min
- 3
Add the 300 grams of Greek yogurt to the cheesecloth-lined sieve.
⏱️ 1 min
- 4
Add 1 teaspoon of salt directly to the yogurt in the cheesecloth.
⏱️ 1 min
- 5
Squeeze the juice from 1/2 lemon over the yogurt and salt mixture.
⏱️ 1 min
- 6
Using a spoon, gently mix the ingredients well within the cheesecloth to combine the salt and lemon juice with the yogurt.
⏱️ 2 min
- 7
Gather the corners of the cheesecloth together and twist the top to form a secure pouch. Gently squeeze out any immediate excess liquid.
⏱️ 2 min
- 8
Secure the twisted top of the cheesecloth pouch with a rubber band to keep it closed.
⏱️ 1 min
- 9
Place the tied cheesecloth pouch back into the sieve, ensuring the sieve is still positioned over the bowl.
⏱️ 1 min
- 10
Refrigerate the entire setup (bowl with sieve and cheesecloth pouch) for a minimum of 24 hours to allow the liquid (whey) to drain from the yogurt. The longer it drains, the thicker the labneh will become.
⏱️ 1440 min
- 11
After at least 24 hours, carefully remove the setup from the refrigerator and untie the cheesecloth pouch.
⏱️ 1 min
- 12
Scrape the thickened Labneh from the cheesecloth into a serving bowl.
⏱️ 2 min
- 13
Optionally, drizzle with olive oil, sprinkle with za'atar, and garnish with a sprig of rosemary before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Labneh
- 300 grams Greek yogurt, Fage 5% used
- 1 teaspoon salt
- 1/2 lemon
Instructions
- 1
Place a sieve over a bowl, ensuring there is space between the bottom of the sieve and the bowl for liquid to collect.
⏱️ 1 min - 2
Line the sieve with a doubled-over cheesecloth, allowing the edges to hang over the sides of the sieve.
⏱️ 1 min - 3
Add the 300 grams of Greek yogurt to the cheesecloth-lined sieve.
⏱️ 1 min - 4
Add 1 teaspoon of salt directly to the yogurt in the cheesecloth.
⏱️ 1 min - 5
Squeeze the juice from 1/2 lemon over the yogurt and salt mixture.
⏱️ 1 min - 6
Using a spoon, gently mix the ingredients well within the cheesecloth to combine the salt and lemon juice with the yogurt.
⏱️ 2 min - 7
Gather the corners of the cheesecloth together and twist the top to form a secure pouch. Gently squeeze out any immediate excess liquid.
⏱️ 2 min - 8
Secure the twisted top of the cheesecloth pouch with a rubber band to keep it closed.
⏱️ 1 min - 9
Place the tied cheesecloth pouch back into the sieve, ensuring the sieve is still positioned over the bowl.
⏱️ 1 min - 10
Refrigerate the entire setup (bowl with sieve and cheesecloth pouch) for a minimum of 24 hours to allow the liquid (whey) to drain from the yogurt. The longer it drains, the thicker the labneh will become.
⏱️ 1440 min - 11
After at least 24 hours, carefully remove the setup from the refrigerator and untie the cheesecloth pouch.
⏱️ 1 min - 12
Scrape the thickened Labneh from the cheesecloth into a serving bowl.
⏱️ 2 min - 13
Optionally, drizzle with olive oil, sprinkle with za'atar, and garnish with a sprig of rosemary before serving.
⏱️ 1 min