Homemade Labneh

At the shop we regularly have products that go past their use by date. Generally they are still completely safe to eat so they usually end up in our fridge. We had some yoghurt pass its use by date and yes, we could have eaten it as you usually eat yoghurt however Shock! Horror! I’m not a huge yoghurt person. And Kel prefers homemade yoghurt (such a snob, huh?). What to do with it? Make some kind of cake that involves yoghurt? Done that. Make Paneer. Done that – and yes, it was awesome and i was highly considering doing it again when i read this post. It piqued my curiosity on how you make Labneh. Luckily Amelia has a post on that ๐Ÿ˜‰ How To Make Labneh. How do you make it? With yoghurt!

Of course that meant i had to do it. And my gosh. It was so flippin’ easy. We served it dressed with sumac, lemon juice and olive oil as a part of our “Mediterranean Feast” that we regularly make. The feast generally includes: garlic beef strips, tabbouleh, quinoa (used to be cous cous however no longer as we’re grain free), buckwheat flatbreads and hummus – obviously all of these homemade. The Labneh was a fantastic addition and was extremely enjoyed by all. I will definitely be making it again.

Homemade Labneh

What i love most about making Labneh is this: no measurements required! You just dump all of your yoghurt into a cheesecloth lined sieve and wait twenty four hours for it to drain. Obviously if you only put a small amount in then you won’t get very much in return so just keep that in mind…

For a more detailed recipe please visit Amelia’s post here.

Homemade Labneh 00This is my yoghurt inside the cheesecloth lined sieve – i used 1kg of yoghurt

Homemade Labneh 01This is the yoghurt i used – they are a fantastic local company

Homemade Labneh 02Tie the cheesecloth up with cooking twine and place the sieve over a large bowl while it drains

Homemade Labneh 03This is 24 hours later – as you can see there is a bit of whey in the bowl and the contents in the sieve has reduced

Homemade Labneh 04As you can see it no longer looks like yoghurt at all, in fact it looks quite dense (which it’s actually not)

Homemade Labneh 05It doesn’t look like much whey but it’s about half of a 1kg yoghurt tub!

Homemade Labneh 06Put the Labneh in a bowl and stir it – as you can see it is really creamy

Homemade Labneh 07Top with Sumac, Lemon Juice and Olive Oil and you’re good to go!

By the way, Labneh is Lebanese cream cheese (if you didn’t know).

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10 thoughts on “Homemade Labneh

  1. Oh yum! I bought sumac to use for Lebanese and Persian food, but we have it growing wild here on our farm. I’ve always wondered if you could use that . . . such a pest! It has to be good for something! ๐Ÿ™‚

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    • Thank you ๐Ÿ™‚ We are very against food waste so if we can’t use it, it goes to the dog/chickens/pigs and if it’s even too old for them then it gets composted! However in this case it was a very tasty way to use up some old yoghurt. I’ve been hoping that the shop doesn’t sell any so there will be more to get rid of ๐Ÿ˜‰ However we haven’t had that problem again ๐Ÿ˜ฆ

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    • It depends on the yoghurt you use. If you use a really strong Greek then it will be however if you only use a mild plain yoghurt then it will be as well however no where near as strong. Basically imagine the yoghurt you use and how ‘sour’ it is and double it and that’s what it will taste like. Really it’s condensed yoghurt. However you don’t generally eat Labneh by itself – it’s dressed with olive oil and other herbs and spices that will compliment it – the sumac is quite sweet and balances it, or it is added to a salad, or baked in a tart.

      However in answer to your question, yes it is sour or tart however the level depends on what yoghurt you start out with ๐Ÿ™‚

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