Labneh is essentially Greek yogurt, and it couldn’t be easier to make at home. If you don’t make your own yogurt, it’s simple to make labneh from regular store-bought yogurt. All you have to do is strain the whey. I made it pretty frequently a couple years ago but fell out of habit until I came across this pin from 101 Cookbooks on Pinterest, reminding me of how wonderful and versatile this thick, rich yogurt is!
We make ours with whole milk plain yogurt, though you can use whatever you prefer. We were out of cheesecloth and don’t own a strainer, so to strain the whey, we lined a large funnel with a large coffee filter. We set the funnel into a large cup for it to drain, then carefully poured yogurt into the coffee filter, careful to keep the edges up. Fancy folk that we are, we used a shower cap (they make great reusable covers for food) to cover the yogurt/funnel/cup assembly and put the whole shebang in the refrigerator for 18 – 24 hours.
The end result is a thick, super creamy yogurt (sort of like cream cheese in consistency) that you can eat as is, use as a topping, roll into balls, or spread on bread. It’s good with both sweet and savory flavors—I ate this batch on GF toast spread with jam or honey, or sprinkled with za’atar seasoning. Couldn’t be easier.
What are your favorite pins and projects this week?