Making labneh from yogurt.

Making labneh yourself can be done by draining yogurt in cheesecloth long enough. It’s nice to do but unfortunately the result will never be as good as our Labneh. The Labneh from the Zuivelarij is made with specific cultures and enzymes and runs through different temperatures in the most hygienic conditions. In home conditions, you can’t possibly imitate these optimal conditions.

labneh, labneh straining
There might be less space in your home fridge.

But it’s nice to do it. So for best results, follow these trics from the Zuivelarij.

That’s well explained but I would rather just buy my Labneh in the store.

Preparations.

You need a cheese cloth or in the absence of cheesecloth a thin, clean and frequently rinsed towel with water. Preferably, cook the cloth in water to disinfect it. That’s what we do, too.

You need yogurt. Usually it is recommended to start with a Greek or Turkish yogurt because it is already slightly thicker. In that case, our preference is for Turkish yogurt because it will strain better. Some yogurts contain ingredients to avoid leaking of the whey. The choice of the yogurt culture will also prevent the yogurt to leak or not to leak. On our Dairy Farm we make Labneh from full fat cow and goat milk and we opt for a very specific yogurt culture. Choose for a yogurt where you see whey appearing quickly when a portion is scooped out. This can be a low fat yogurt, but the result will of course be much better if you use a full fat yogurt;

Make some space in your fridge where you want to put the draining labneh. In principle, you can also drain the yogurt at room temperature, but in that case, the yogurt bacteria will further acidify the Labneh with a stronger, sourer and often unpleasant smell. So clean up that fridge or visit our shopping page.

Make Labneh.

Most of the work is done. Place a strainer / colander over a suitable bowl and put the clean cloth in it. Mix the yogurt with 1% salt (1g salt per 100g yogurt). Now scoop the yogurt into the cloth. Fold the cloth shut and let it drain in the fridge for 12 to 24 hours. The longer you let it drain, the drier the Labneh will become. Provided some sense of construction (as in the photo above) you can also hang your Labneh to drain above a pot. If the Labneh is really dry after about 48 hours of draining, you can make balls out of it, and keep them in oil. Labneh Anbaris, as the Lebanese would say

The labneh you’ve made yourself wont keep as long as our Labneh. Keep covered in the fridge for up to a few days. For inspiration, visit our Labneh ideas page

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