Labneh - how to make

Start 24 hours before you need the labneh. 1kg tub of yoghurt makes 500g labneh.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place sieve over a large bowl and line it with cheesecloth in a cross formation (so you have two layers of cheesecloth lining the bottom of the sieve).

Step 2

Add a pinch of salt to yoghurt and stir through. Scoop yoghurt into the cheesecloth-lined sieve. Gather the edges of the cloth and tie with kitchen string to form a parcel.

Step 3

With the sieve resting over a large bowl, place in the fridge and let drain for around 24 hours. The longer the yoghurt drains, the thicker the labneh consistency will be, so if you don’t mind it a little softer, overnight will do.

Step 4

Gently squeeze out the excess liquid and remove labneh from cheesecloth. It should have the consistency of cream cheese.