Homemade Labneh Dip
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What is Homemade Labneh?
Labneh is a popular Middle Eastern yogurt with a tangy, thick, and creamy texture similar to whipped cream cheese. Labneh dip is basically made by straining whole milk yogurt until it loses most if its liquid. The longer you strain it, the thicker it will get.
The Ingredients in Homemade Labneh Dip:
Yogurt. Labneh is usually made with full fat whole milk yogurt, but can be made with low fat yogurt as well. Use any plain yogurt including Greek yogurt.
Salt. A pinch of salt. I like to add salt after the yogurt is stained and turned into Labneh, but feel free to mix it with yogurt before the straining process.
How to Make Homemade Labneh From Yogurt:
(Detailed recipe with printable option in recipe card below)
Making Labneh at home is very simple, just buy your favorite brand of full fat whole milk yogurt. To make this dip- Line a medium sized colander with a linen cloth or several layers of cheesecloth and place the lined colander into another fitted medium sized bowl. Pour yogurt over the cloth and cover gently with the overhang of the linen or cheesecloth. After several hours, the whey strains out, leaving you with a delicious thick spreadable cheese. This will take anywhere from 8-24 hours, depending on how thick you like you labneh to be- I usually leave it overnight. Some people have found success by hanging the cheese cloth filled with yogurt from the kitchen faucet and letting it drain into the kitchen sink. I personally have never tried this method, although it does sound cool!
How to Make Homemade Labneh from Milk?
If you really want to make labneh dip from scratch, you will have to make your own yogurt from milk first. Here is the recipe with a step by step to make your own homemade yogurt. Once you have homemade yogurt, you can then follow the recipe above to turn it into Labneh.
How to store this Labneh spread:
Store homemade labneh in the fridge in a sealed container topped with extra virgin olive oil for up to 2 weeks. You can also freeze it without the oil, by placing it in an airtight freezer container without the olive oil for up to 4 months. Thaw overnight in the fridge before serving.