SAVORY - Labneh

By Unblond1

Ingredients

• 4 cups natural plain yoghurt (not greek) full fat or low fat
• pinch of salt

Preparation

Step 1

Add the salt to the yoghurt and stir until smooth. Pour into the straining bag.

Leave to allow the whey to drip out of the yoghurt. The longer you leave it to drain, the thicker the Labneh.
8-14 hours will give you a soft-strained labneh.
24-48 hours will give you a thicker cream-cheese-like labneh.
48-72 hours will result in a much firmer yoghurt cheese which you can roll into small balls using oiled hands, coat with herbs/spices of choice and store in a jar of olive oil.
Store in the fridge in an airtight container for up to a week. The labneh balls stored in oil would last much longer, up to a month.

Makes about 2 cups - do nutrition once you buy the plain yogurt - 2 tablespoons per serving