Strained yogurt is popular all over the world, and travels under a number of names… you may know it best as Greek yogurt or labneh. It is essentially yogurt that has been strained so that most of the whey is removed leaving behind a creamy, thick yogurt that can be eaten like a soft cheese.
As a foodie-fermentor, I am always after some rich probiotic whey to kick-start my other ferments, so the remaining cream cheese is mostly a by-product! However, labneh does earn it’s place in our daily diet. It’s a rich creamy addition to soups, curries or anywhere you would normally use yogurt.
- 2 cups of yogurt
- Place yogurt into a cheesecloth lined strainer and drain for 24 hours. If your house is warm, put it in the fridge to drain.
- Reserve the whey for fermenting, and enjoy the labneh.
-I recommend using homemade yogurt for the best taste as store bought yogurts often use thickeners which won’t finish off as nicely.
-This process will work with soy yogurt as a vegan alternative.
-You can use labneh to make: tzatziki, marinated cheese balls and cheese cake! (All recipes will be posted in the next few weeks).