Ridiculously Good Labneh.
Salt Greek yogurt, let it drain two days, and you've got a tangy spread that stops people mid-bite
Salt Greek yogurt, let it drain two days, and you've got a tangy spread that stops people mid-bite
Ingredients
Ingredients
- FOR THE LABNEH:
- 2 quarts whole milk Greek yogurt
- 2 Tablespoons kosher salt
Method
-
01
Mix salt into yogurt
3 min1 Tablespoon salt per quart of yogurt.
-
02
Refrigerate salted yogurt for 24 hours
24h mSalt needs time to integrate.
-
03
Transfer to cheesecloth-lined colander
5 minSet colander in a bowl to catch whey.
-
04
Drain in refrigerator 24-48 hours
24h mMinimum 24 hours; up to 48 for thicker consistency.
From Mike's Notebook
Don't skip the first 24-hour salt rest — it draws out whey before draining even starts.
Cheesecloth tears easily; double it up or use a fine-mesh strainer instead.
At 48 hours you get cream-cheese thick; at 24 hours it's still spreadable and tangier.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
Write a Review
Join Club Casa & earn points: 100 for a review · 250 with photos · 500 with video
