Homemade Labneh
Homemade Labneh
Ingredients
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Instructions
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Whisk the salt & yoghurt really well.
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Get a clean cloth/kitchen towel and place it on a strainer & a bowl & pour in the yoghurt.
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Tightly tie the cloth/towel and add some weight on the strainer to help release all the liquid from the yoghurt.
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Keep the yoghurt on the counter overnight if your kitchen is cold or in the fridge if its a bit warmer for at least 12 hours or upto 24 hours.
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The more you strain it the thicker the labnah will be, depends on your personal preference.
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Transfer the labnah into a tupperware and drizzle with olive oil & enjoy
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