Labneh is made by straining Laban in a cheese cloth until most of the whey comes out, after which salt is mixed in. But if you don’t live in Lebanon, Laban, which is a lebanese type of yogurt, might not be accessible to you.
I made 6 versions of Labneh using french yogurt, fromage blanc, greek yogurt, kefir, ayran-style yogurt (which is a type of “Laban”) and turkish yogurt. The primary differences between these dairy products are their distinct levels of texture, sweetness, acidity, and fat content.
The closest thing to traditional labneh was the turkish yogurt, but I still preferred the greek one. Plus it’s widely accessible in most countries so that gives it in advantage.
i try making six versions of Lebn using French yogurt blown Greek yogurt kefir iron style yogurt and Turkish yogurt the primary differences between these dairy products are their distinct levels of texture sweetness acidity and fat content kafir and Iran style yogurt are very similar they have the same fat content and they both contain a lot of liquid but the latter is a bit more acidic french and Turkish yogurt are also similar except the Turkish one contains 2% more fat giving it a nicer mouth feel what stood out was Greek yogurt which is slightly more acidic and contains 8% fat resulting in a noticeable impact on texture and taste
Dining and Cooking