Labneh
A middle-eastern cheese spread. Eat with vegetables, olives, and bread.
Servings: 10 servings
Ingredients
- 1/2 gallon whole milk
- 1 cup whole fat yogurt
- 2 tsp kosher salt
Instructions
- Bring milk to a light boil over cooking over medium-high heat. Stir frequently from the bottom of the pot to avoid creating a film.
- Remove milk from heat, cover, and let it rest until it reaches 115-120 degrees F.
- Stir in yogurt. Cover with lid, and wrap the pot in a heavy towel. Let it rest for 24 hours at room temperature.
- Once the texture is yogurt, add salt and stir well.
- If you finish the process here, you'll have yogurt. Refrigerate it in an air-tight container.
- To continue with labneh, pour yogurt into a cheesecloth or paper towel-lined strainer that sits in a large bowl. Cover yogurt with the paper towel/cheesecloth. Rest in fridge for 24 hours.
- Be sure to pour out the liquid that accumulates every so often to avoid it seeping back into the yogurt.
- After 1 day, your labneh will be ready to store in an air tight container in the fridge.
- Tip: Garnish with olive oil, mint leaves, za'tar, and eat with your choice of vegetables, bread, or olives.