Labneh Recipe - Kitchen Mojo

Labneh Recipe - Kitchen Mojo

Labneh is basically yoghurt that is strained overnight to become more like cream cheese - but with that yoghurt tang.  We love labneh and make sweet and savoury versions.  When we make sweet we add some sugar before we strain it. When we make savoury we add salt.  Simple as that.

Then we use it as a dip, spread, pudding. My favourite is toasted sourdough with labneh, honey and walnuts, or pistachio dukkah and olive oil. To keep it longer we roll it into balls and pop it in olive oil with a clove of garlic and some rosemary.  This will last for a few weeks in the fridge.

Here's some links to tasty ways to use your labneh and read on for how to!

To make yourself some labneh

  • Line a sieve with a clean piece of muslin/ cheesecloth or a tea towel 
  • Add salt or sugar to your yoghurt - I would put a pinch of salt or a teaspoon of yoghurt per 500g
  • Pour into the muslin/ tea towel
  • Tie the top so yoghurt is covered
  • Sit the sieve on a bowl and let it drain overnight in the fridge NB the liquid that drains out is full of protein and great to use to make bread, pancakes or in a protein shake
  • Once it's strained it's ready to use

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  • Katy Newton