Dehydrated Yogurt or Labneh
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 8 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml yoghurt, more firm, 3.5% (not creamy)
- possibly salt (only for the hearty variant)
Print Recipe
Pin Recipe Instructions
- Hang a colander in a saucepan. There must be a few centimeters of space between the bottom of the pan and the bottom of the sieve, as the whey collects there. Line the sieve with a smooth kitchen towel. Pour the yogurt into the kitchen towel. Put in the fridge overnight. The next day, pour the drained yogurt into a bowl. The whey can be thrown away.
- I use a plastic screen with small holes and don`t need a cloth. Only the whey flows off. The safe method, however, is the kitchen towel.
- Labneh tastes very creamy and can be used for desserts if no salt has been added.
- If you want to use it for hearty dishes such as tsatsiki, then salt the yogurt beforehand and then put it in the sieve.
- Do not use creamy, stirred yoghurt. It doesn`t work with that.
- In the Middle East, the salted variation of Labneh is often eaten for breakfast, either spread on bread or drizzled with olive oil along with olives.
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