Labneh… Labaneh… Labnah, or even yogurt cheese – are you wondering what we are talking about?? This popular Middle Eastern dish is basically strained yogurt. Most people use Greek yogurt, but you can use plain yogurt as well. Once all the whey has been strained out, you are left with a thick, creamed cheese type product.

It still has a slightly sour taste, and it is the perfect base for a lot of dips. These are three of our favourites – sweet chilli, corn relish and roast capsicum and garlic.

You can even use Lebneh in place of creamed cheese for cheesecakes :)

February 20, 2018
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Ingredients

  • 1 kg greek or plain yoghurt
  • 1 nut milk bag (or some cheesecloth)

Instructions

  1. Set the nut milk bag over a strainer. Set the strainer over another large bowl so that it is raised enough to allow the whey to drain out.
  2. Pour the yoghurt into the nut milk bag and place in the fridge. Leave to drain for 12 - 24 hours. The longer it's left, the thicker it will become. It should end up like cream cheese.
  3. Once made, store in an airtight container, refrigerated for up to 2 weeks. However, you can also form it into balls and preserve it in olive oil where it will keep for months.
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