Beautiful silky strained thick yogurt … That’s all it is ! Total revelation the first time you try it. Like a homemade cream cheese.
It all starts with these beauties… 🙂 Jessica the super farmer and her Jersey cows. Don’t panic, keep reading ! This is how I do it, but Labneh can be made much more simply using shop bought whole milk yogurt. If you live in the south west of France, don’t miss Jessica’s mom Véronique at the local markets. The butter will change your life 🙂
In the spring the milk is extra rich with all the new green grass they are eating. The amount of creamy milk fat floating on the top of the is crazy.
Then my lovely husband makes delicious yogurt.
Next step is to stir a bit of good salt into your yogurt. The fun begins finding the best way to strain it using a cheese cloth. If your fridge shelves are racks you can tie the cheese cloth onto the rack over a bowl. I place my cheese cloth over a large canning jar and shut the lid to hold the yogurt suspended in the jar. Empty out the whey after a few hours (my chickens get that 😉 ) so the ball of soon to be labneh is not sitting in liquid. The idea here is to get most of the liquid out of the yogurt leaving you with a thick spreadable yogurt “cheese”.
- 600g whole milk yogurt
- 1/2 tsp salt
- Cheese cloth or étamine
Stir the yogurt with salt and place it into the center of your cloth. Leave to strain over a bowl or large jar in the fridge for at least 24 hours and up to 36 hours. Check from time to time to make sure it is not dipping in its own liquid. Once well strained you are done ! The labneh can be stored for almost a week in the fridge.
Then what ?
- Sprinkle with olive oil, Zaatar and olives to make a dip or spread
- Top with roasted veg such as leeks or asparagus
- Play around with replacing cheesecake in a recipe
- On toast with smashed peas or broad beans
- Top with good olive oil and eat with a spoon 😉
Bon Appetît !