Labneh

Name: Labneh
Yield: 1 serving
Cuisine: British
Ingredients: 500 ml milk; 1/2 cup plain yogurt

This right here is my proud moment 😉

This right here is my proud moment 😉

Saved

Ingredients

1 serving

Saved

1

Set heat to medium-high with milk in a pot, frequently stirring until it just starts to boil. Immediately take off heat before milk boils over
2

Cover and let milk cool down enough to stick your little finger in for a full 10 seconds without burning or withdrawing
3

Mix the starter yogurt with some of the warm milk until smooth. Now add this mixture back to the full pot and gently stir to mix
4

Cover the pot and wrap it with a blanket. Keep at room temperature undisturbed for a 24 hours for less tang and longer for a sour labneh
5

After incubation, check that the yogurt has cuddled. Strain the yogurt by placing a clean kitchen towel onto a strainer over a bowl/pot. Pour the yogurt onto the kitchen towel. Gather up the towel, tie it up to secure the yogurt and hand it to your sink to strain for a couple of hours or overnight. Whey will collect in the pot below
6

Transfer labneh into a container and refrigerate until needed
7

I served mine sweet with apples, syrup and granola. P.S.:- labneh can be mixed with herbs and served as a savory dip too