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.Print
Yogurt Cheese (Labneh)
Greek yogurt or labneh is yogurt that has been strained so that the whey is removed leaving behind a creamy, thick, cheese-like yogurt.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Cheese
- Cuisine: Greek
- 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.
Keywords: Lebanese, Mediterranean, Greek yogurt, labneh, breakfast, dessert