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Labneh from Scratch

Whole milk yogurt, salt, and time. Thick, tangy, creamy strained yogurt cheese you make overnight in your own fridge.
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Prep Time 5 minutes
Total Time 1 day
Servings: 6 quarter cup servings
Course: Appetizer, Breakfast, Condiment
Cuisine: Mediterranean, Middle Eastern
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 cups whole milk Greek yogurt or plain whole milk yogurt
  • 1 teaspoon kosher salt
  • cheesecloth, muslin, or a clean thin kitchen towel

Method
 

If using Greek yogurt
  1. Stir the yogurt with the salt in a bowl.
  2. Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Set over a bowl. Spoon the yogurt in.
  3. Gather the cloth gently and refrigerate 12 to 24 hours depending on desired thickness.
  4. Transfer to a container. Drizzle with olive oil if desired.
If using regular whole milk yogurt
  1. Stir the yogurt with the salt.
  2. Strain for 24 to 48 hours in a lined strainer over a bowl in the fridge, until thick and spreadable.

Notes

12 hours = soft spoonable. 24 hours = thick spread. 36 to 48 hours = dense, shapeable. Save the whey for smoothies, bread, or soup.