Ingredients

How to make it

  • Place a dry cheesecloth (folded over 3-4 times) over a strainer that is resting in a large bowl. ( I use coffee filters)
  • Place the yogurt directly on to the cloth/filters and either fold the cloth over the yogurt, or put another filter over the yogurt.
  • Place a pan or a plate over the filled cloth and add something heavy over the plate to press down upon the yogurt to help drain if of any fluid. (I use a cake pan and put a very large jar filled with water in the cake pan. )
  • Let this sit on your counter for a few hours until at least 2 cups of fluid has drained out of the yogurt.
  • Then remove the fluid and replace the weighted object and place the bowl, strainer, yogurt and weight into the refrigerator.
  • Let the yogurt drain over night.
  • Once the draining is complete, the yogurt can be removed from the cheesecloth and placed into a bowl.
  • It should now be firm enough to use in any recipe of your choice or served as it is.

Reviews & Comments 2

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  • tuilelaith 1 year ago
    I do this a lot. I love to use the ones with fruit in them and spread it on my bread when it is ready!!!
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  • pointsevenout 1 year ago
    Labneh (or Laban, as some American-Lebaneese call it) is a Lebanese soft fresh cheese made from yogurt. It is eaten within a week or so of preparation.
    Stir up 1 teaspoon of salt, before draining, per quart of yogurt to act as a preservative.
    Use about 1 tablespoon of olive oil on your hands to enable cleaning of the cheesecloth and molding the Labneh to a nice shape without getting into a sticky mess.
    I use a sanitized handkerchief, muslin, tea towel, or T-shirt rags (Lowes), as a strainer instead of the cheesecloth, as they retain more of the cheese and don't get gunked up in the cheesecloth weave.
    You'll notice, the more milky the whey the more cheese you are losing.
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