Creamy herb labneh
A thick, fresh strained yogurt cheese served with herbs and olive oil.
10h 15minPrep 15minCooking 10h 6 servings🟢 EasyYAOURTIEREVegetarianGluten-free
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Make plain yogurt by fermenting the milk and yogurt for 8 to 10 hours.
🌡 42°C⏱ 600 min🔧 yaourtière - 2
Refrigerate, then mix with the salt.
- 3
Drain through cheesecloth in the refrigerator for 12 to 24 hours, depending on the desired texture.
- 4
Serve with chopped herbs and olive oil.
Frequently asked questions
How long should it be drained?▾
About 12 hours for a creamy texture, or up to 24 hours for firmer labneh.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
