Homemade Labneh
Homemade Labneh
Ingredients
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Instructions
Whisk the salt & yoghurt really well.
Get a clean cloth/kitchen towel and place it on a strainer & a bowl & pour in the yoghurt.
Tightly tie the cloth/towel and add some weight on the strainer to help release all the liquid from the yoghurt.
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.
The more you strain it the thicker the labnah will be, depends on your personal preference.
Transfer the labnah into a tupperware and drizzle with olive oil & enjoy
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