Description
A thick and creamy strained yogurt that is frequently used in Mediterranean and Middle Eastern recipes. Think cream cheese, but lighter and fluffier!
Instructions
- Place a strainer or colander over a mixing bowl large enough for it to rest in, but with enough space to drain. Line the strainer with 2 to 3 layers of dampened cheesecloth, leaving some overhang. Mix the yogurt and salt together and pour into the prepared strainer. Place a layer of plastic wrap directly on top of the yogurt. Gather the overhang of cheesecloth together and twist to apply some pressure to the yogurt and close the top. Let strain for at least 8 hours to form a thickened yogurt. The longer you leave the yogurt to drain, the thicker it will become: 8-16 hours will produce a thickened but soft labneh, 24 to 48 hours will produce a thick, spreadable labneh (think cream cheese), and 48 to 72 hours will give you a firm, slightly crumbly yogurt cheese (think goat cheese). Once the labneh reaches your desired consistency, transfer to an airtight container and store in the refrigerator for up to 1 week. Stir the mixture together before using.
- Category: Basics & Staples