Labneh (Yoghurt Cheese)

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  Step 1

  Place wire strainer in the bowl.

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  Step 2

  Line the strainer with cheese cloth.

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  Step 3

  Put yoghurt into strainer and add salt.

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  Step 4

  Cover the yoghurt with plastic wrap, and place the bowl in the refrigerator for at least four hours and up to three days depending on desired thickness.

  The longer the yoghurt sits, the thicker it becomes.

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  Step 5

  Reserve the whey (the liquid in the bowl). If you think your labneh is too thick, you can add some whey back until it's the consistency you like.

  Any whey leftover can be used to add protein to and/or replace milk in oatmeal, cookies, and muffins.

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  Step 6

  Eat plain or top with whatever you like and enjoy!

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The Domestic Goddess in Training · San Antonio, Texas, US · 3 projects 2nd September 2012

Zahira, it would be just as good and cheaper, at least where I live, to buy regular yoghurt. I usually just get a large tub of Dannon.

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Zahira K. · Gosford, New South Wales, AU · 3 projects 2nd September 2012

I love labneh, but is expensive to buy, so I will buy a big tub of greek yoghurt and make my own! I have had it with olive oil, flavoured with lemon and garlic, YUM!

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