1 liter natural whole yogurt, not the skinny one please (either cow or goats)

Small teaspoon of salt


Mix together the yogurt and salt.

Put some layers of cheesecloth in a colander or use an old dishtowel which will give the same effect as long as it is a thin cloth.  Pour the yogurt in the towel and bind the four ends together, hang this over the sink or in another place with a bowl under it, until enough liquid has come out and it is as thick as a spread.  The longer you leave it the ticker it will become; I noticed that one night is enough in my house.

Transfer the Labneh to a bowl and cover it tightly. Leave it in the fridge until completely cooled. You can now use it like this or roll them in balls and keep them in a jar with oil.



One thought on “Labneh

  1. Pingback: Ptitim with Tuna Labneh Balls « Limonana

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