I’m obsessed with labneh. Obsessed. It’s everything I love about yogurt, cream cheese, and crème fraiche. I somehow find a way to put it in/on anything—I love to add a spoonful to my salads, or enjoy it as a snack with fruit and honey, or with chopped cucumbers, tomatoes, and fresh herbs.
Labneh is a Middle Eastern yogurt cheese made with two ingredients: yogurt and salt. I guess technically my labneh isn’t *homemade* because I use store-bought yogurt, but let me just say this: what matters to me is how much I enjoy the process of making it. In a world turned upside-down, it’s nice to know that I can follow a few easy steps and arrive at a place of certainty that also tastes good. Making anything is an opportunity to feel joy. All things considered, I’ll take every opportunity I can get.
32 oz of whole milk plain yogurt
3/4 tsp of salt
cheesecloth, or a linen cloth
Line the strainer with cheesecloth. Place the lined strainer inside of the bowl. Stir the salt into yogurt. Pour the yogurt into the strainer and twist the cheesecloth to close. Place everything in the fridge and let time do its thing. I usually make it in the morning and then eat it for a snack by the late afternoon. Some folks let it sit overnight. It honestly doesn’t take that long for the whey to strain out of the yogurt, but the longer you wait the creamier the consistency of your labneh will be.
I hope you enjoy the process of making labneh at home! I swear it’s the answer to all of my problems. At the very least, it makes everything taste better. I’d love to hear how it goes and what delicious things you’re making with your homemade labneh. Please share in the comments—can’t wait to hear from you!