How to Make Yogurt and Labneh (the Middle Eastern Version of Cream Cheese)
Learn how to make Yogurt and middle eastern Labneh at home by following Mary Anne’s simple steps. In this video, store bought goat milk is used to make yogurt overnight without using any special equipment. To make the yogurt, you just need milk and a sample of yogurt containing live bacteria (either from store bought plain yogurt or from a previous home-made batch).
After the yogurt is made, Mary Anne converts it into tangy Labneh by straining it for 1 to 2 days. A bit of salt is added and the finished labneh is plated with olives, veggies and za’atar.
Labneh can be eaten as a dip, as a spread on bread, or put into a sandwich with veggies. It is excellent on toast with a slice of tomato, served with a cup of tea. It is eaten any time of the day in the middle east.
Labneh is full of “good-for-the-gut” probiotic bacteria because it is basically a strained (and salted) yogurt.
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Some photos provided by Yasmine Karam, Pennsylvania, USA. Video by Mary Anne F. and Kyle W.
Music by Turku, Nomads of the Silk Road (artists). Song name: Majnun Nabudom. Album: Live at the 2015 Golden Festival.
URL:http://freemusicarchive.org/music/Turku_Nomads_of_the_Silk_Road/Live_at_the_2015_Golden_Festival_1720/Turku_Nomads_of_the_Silk_Road_-_02_-_Majnun_Nabudom
Comments: http://freemusicarchive.org/
Curators: WFMU, Golden Festival
41 Comments
My usual everyday breakfast .. I love the way you pronounce it ..In the cutest Lebanese way 😍😍😍😍😍 .. saha w afia
By best way to eat labneh is … Take some labneh and spread if over a bread then add some turkey slices and some Rocca and put the sandwich in a grill for few minutes … Soooo 😋
☝️ here's another excellent video of yours very much semble & very much good 👍😊👌👏👏👏👏🤳
How do you know Labneh? I'm Lebanese and it's a stable in my fridge. I also do my own yogurt. And I also do something called Shanklish.
Liked your process, especially the 4 second 11 second temp check. For a strainer I cut out the back of a cotton or better, a linen shirt. You didnt save the whey though! I use the whey for soup instead of water
Yes, you are a lovely person. I thought I heard "Middle-Eastern" background music. 🙂 I have made yoghurt at home in the past, never with (hard to find) goat's milk. I purchased a temperature-controlled chest (Warm & Cold) years ago. I have been able to keep the temperature about 115* F. for 24 hours….with good results. Then, I can enjoy yoghurt, or convert it into other forms of soft cheeses. Wonderful video.
We used to make yahran yogurt drink just with the laban. We used to add cucumbers and dried mint and salt to make a yogurt cucumber salad I don't remember the name of it.
Have you ever made arabic string cheese?
Are you Arabic?
Wow lebneh
This is how I make Greek yogurt. I sweeten it a bit and add blueberries or strawberries. Delicious!!
You can make a labneh form yogurt after making butter. Use "shninah" and storage it in olive oil
Desteğe geldim sizi de beklerim
Lovely
u made it look so easy. Thank you so much. Will definitely give this a try
Very good informative video thank you
Best receipe I have came across!! Thanks
Thank you. I love this recipe.
I have made a soft cheese with goats milk yogurt sometimes before, and when I wash the muslin, I use only washing up liquid, before sterilising. I find if I use washing powder or liquid that is sold for clothes washing, the perfume is so strong, it can taint the cheese slightly. Have you had this problem? 😊
when you mentioned putting your finger into the milk for the right temp. it reminded me of my Father growning up (in texas) and counting to 10. He made Labneh for us all the time . thnx for the memories
Ok so in my family we like it tart(sour) and though I’ve done the technique well (yay!) I can’t get it sour sad😢. Is that because I used cows milk instead of goat’s milk?
That’s it!!! I’m coming over for Labneh
No one’s gonna have any leftovers silly 🤤
Lovely
Hi Mary Anne! Thanks again for your wonderful teaching method. Just one question: For the traditional method of conseving/storing the Labneh balls in a jar covered with O. Oil and keeping it in the refrigirator. Wouldnt the Olive Oil Coagulate and the fat in it becomes solid?
I appreciate the advice.
All the success!
Your beautiful, clear and simple language makes me follow all the video from beginning to end in an elegant style and understandable words. I have the utmost respect for you.
Wowwwwwww
I'm so happy you Know Our Syrian Labné Madame Marie Anne
We make it like balls & store it in extra virgin olive oil
If you heat your milk to 100 C and then let the temperature drop, doesn’t it automatic pasteurize the milk (if raw milk is brig used, of course)?
I love labneh and have watched other labneh videos, but it was the humour of your channel name that prompted me to watch your video 😊.
Just like my lebanese grandpa used to do. Thank you for keeping the tradition alive!
I add milk powder to store bought pasturised milk; this doubles the amount of proteins in the milk.
I use a microwave to heat to 95?C; then leave for only 15 minutes.
I cool the milk in a cold waterbath to 35-50?C.
I add 150 mL of culture to 2 L warm milk; pour into the tubs that it will be fermented and stored in.
Then ferment in a warm waterbath between 35-50?C; at 2.5 hr it is thick and not particularly sour, at 3 hr it is very thick but more sour; at 12 hr it hasn't changed.
I allow my labneh to strain in the fridge.
Serve savoury, like you showed; or drizzle with honey and dip in sliced fruits or dried fruits. Have labneh available to dampen a feiry curry.
Yum.
Really it's delicious..
Thank you so much. I love your channel. I leave yogurt in fridge for one day before making labneh.
لبنه، لبنه، لبنه.
Thank you so much. Have you thought of making Shankleesh? I still use the finger method that I learned from my mother. I leave the milk for less than 10 hours, then one day in the fridge before I strain it or eat it.
I remember my Mom making yogurt when I was young, but I never cared for it. Labneh on the other hand…first time I made it on my own I had tears instantly rush out. I rembered eating it at my grandmother's home. I've since introduced it to my husband. He quite liked it himself.
Looks fabulous and delicious. Thankyou for sharing 🙂👍
جميل جدا
Nice video, watching from oman🇴🇲
Sublime that! 🙂
I thought I had to strain it in the fridge so it doesn't go bad. Am I wrong?
For my bachelor labneh, I just warm the milk in the microwave before adding culture. Yours looks a lot more civilized.
Labneh is so much better than cream cheese. Delicious and easy to spread, it tastes great on rye or bagels, add a sprinkle of salt, nigella, everything bagel spices, dill. Divine. Or Tarator, so easy and so good for a topping or dip.