Labneh

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(about 9 oz)

Labneh is strained yogurt which has a consistency similar to cream cheese, but with a lot less calories and a wonderful tangy flavour.

It can be served plain or combined with fresh herbs such as chives and mint, then drizzled with olive oil.



32 oz plain low fat yogurt (large container)
1/4 tsp sea salt

Stir the salt into the yogurt while it's still in it's container. Set aside.

Line a sieve or colander with a double or triple layer of cheese cloth and position it over a deep bowl to catch the whey.

Empty the contents of the yogurt container into the cheesecloth and allow to drip for for about 12 to 24 hours taking care that the whey never comes in contact with the bottom of your sieve or colander. The longer it sits, the firmer it will become.

I leave mine out in the kitchen at room temperature.. some people prefer draining their yogurt in the refrigerator.. others tie together the four corners of the cheesecloth and hang the yogurt on a hook to drip from there. Mine turns out just fine without the additional fuss.

About an hour before the labneh is finished, I like to gather the sides of the cheesecloth and gently squeeze the cheese; usually an additional amount of whey can be extracted this way.

When the labneh is ready, wrap it in plastic and store in the refrigerator until you are ready to use it. The whey can be reserved for another use...  I like to cook rice with it.