You can make Labneh yourself by draining yogurt. But of course it’s not that easy. In your own kitchen you have little influence on the temperature and the bacteria. Making your own Labneh can only be trusted if you consume the Labneh quickly. Labneh from the Zuivelarij can be kept for at least six weeks from the production day. Using some pictures, we show how our Labneh is made.
First we make yogurt. Usually when you make yogurt you want it to be thick, creamy and homogeneous without too much moisture leaking out afterwards. What we want is the moisture (= milk whey) to leak out of the yogurt. That’s why we use a specific culture of bacteria. The milk ferments for several hours and then the milk becomes yogurt.
The chilled yogurt goes in cloth bags and starts draining for more than 48 hours. This is a quite artisan process that can also be executed by expensive machines. But we’re going to have to make a lot of Labneh for that.
To drain your Labneh even better, it will be stacked and stacked again for another 24 hours. In the end, only 40% of the original yogurt remains. All the good thins of yogurt are now concentrated.
You can’t really call this homogenizing because in our Labneh, even firmer pieces remain visible. We pump the drained Labneh around with what is called in jargon a ‘lobe pump’ to make the mass more homogeneous without hurting the labneh structure. A delicate assignment.
The Labneh is filled in 200 grams jars. Our Labneh will now last for at least six weeks. At the least! You can buy our Labneh in Delhaize and many other stores.
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