Dining and Cooking
Nothing beats home made Labneh!
In Appetizers and Dips

Nothing beats home made Labneh!

I bet you didn’t know that you can make a healthier, tastier cream cheese from just two ingredients. Take cow, goat, or even vegan yogurt. And add a little bit of salt. Give it a mix to spread it out nice and even. And then pour it into a cheesecloth or a nutmilk bag or even a fine mesh strainer. The salt is going to pull loads of water out of the yogurt and it’s going to thicken it, leaving you with a luxurious creamy labre. Now, the longer you will leave this, the thicker it will get. I like about 24 hours, which is a really creamy spread, but you can speed things up if you want by putting something heavy on top, like a container filled with water. Just chuck this in your fridge and leave it overnight. But I like it with a zesty and tangy flavor, so I’m going to leave mine out on the counter so it can develop more of those sour flavors overnight. Now, you can also just grab the bag and squeeze the extra water out if you need it quick. I think I’ve squeezed out enough liquid. This is what it looks like now. And I think that’s ready. So, let’s get it in this jar. And there you have it. Just how creamy does that look? Keep it in the fridge for just a couple of days if you used your hands a lot. And the simplest way to eat this is just make a pile in your plate. Swirl it around like this. Give it a little bit of olive oil. And I’m going to add a little bit of homemade chili crisp. Grab a little bit of pitter and go in for an amazing scoop.

46 Comments

  1. @h.1899

    Should we use Greek yoghurt or plain yoghurt? Can we use low-fat or non-fat? Also can we make a sweet spread?

  4. @kyyte

    I wonder if it can be used as a substitute for cheesecake or other similar desserts?

  7. @JustWatching-now

    You have to be careful squeezing your bag. It can split. 🙂 I tried salting my yoghurt but I didn't like it, I didn't try salting the yoghurt before straining though. I usually find a Greek or Bulgarian type yoghurt culture works best for straining but even then I tend not to get much more than 50% whey. I'll try it salted. Thanks

  10. @maevethefox5912

    Labneh is one of those funny things where I absolutely love it, despite really disliking yoghurt. The lower moisture level changes so much somehow.

  15. @DigitalicaEG

    Wow! Didn’t know that Labneh is this easy to make! Also man, you’ve lost some weight. Hope you’re all good and it’s healthy weight loss, Allah yenawar

  38. @khadigahegab2296

    At first you seemed familiar then I’ve seen the channel’s name, well done Obi keep it up and if possible to make a video on how you did it 👏🏻👏🏻👏🏻