Homemade greek yogurt labneh is our house new big hit! I just love yogurt and making it into delicious cheese that you can spread on a fresh slice of bread or just dip vegetables in is the best. If you ever visited a Druse hospitality tent, you must have come across this delicate creamy but light cheese.Unlike cream cheese, labneh is silkier in texture and usually, contains less fat. It as a fresh taste to it, and even though you can find it in almost every supermarket in Israel the homemade version is just so much better than the store bought one. If your thinking to yourself “this is going to be too hard to make”, let me reassure you that this is going to be one of the easiest recipes you ever make.With only two ingredients and one bowl you can make this amazing cheese easily, no fuss no muss. Seriously you won’t believe how easy it is to make, and you can store it in the refrigerator in an airtight container for up to two weeks. Do take in mind that for this to become cheese you do need to make it at least 24 hours before you plan on serving it. The secret to a great texture is letting all the fluids from the yogurt drain, and that takes time.
Homemade Greek Yogurt Labneh
- 850 ml 29 oz greek yogurt (I love the 5% fat, but the fatter the yogurt the more fat the cheese comes out)
- 1 tsp kosher salt
- 1 tsp lemon juice
- Olive oil for storing
Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth.
Gather the edges of the cheesecloth together and tie.
Hang the tied cheesecloth above the sink or a large bowl, so the liquid can drain out of the yogurt.
Let liquid drain for 24-48 hours. The longer it takes the firmer your labneh is going to be.
Roll yogurt into 3/4 inches balls.Place in a jar fitted, and pour olive oil on top.
If you like you can add ground sumac to the olive oil.
Store in fridge for up to two weeks.