Ingredients
Method
Mix yogurt and salt
- In a bowl, stir the salt into the yogurt until it’s fully combined. (Optional)
Prepare straining setup
- Line a colander with coffee filter. Place it over a bowl to catch the liquid.
Strain the yogurt
- Let it sit in the fridge for 12–24 hours (see notes).
- Transfer the labneh to an airtight container and keep in the fridge.
Notes
12 hours for a soft, spreadable labneh; 24 hours for a thicker, cream cheese-like labneh.
