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labneh

How To Make Probiotic Cream Cheese (aka labneh)

AuthorBronwyn Case
This probiotic cream cheese (aka labneh) is so easy to make especially if you already make your own yogurt.
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Prep Time5 minutes
Strain 1 day
Total Time1 day 5 minutes

Ingredients  

  • 1 litre yogurt
  • 1 tsp salt

Instructions 

  1. Add your yogurt to a bowl and stir in the salt. Mix well to combine.
  2. Line a fine mesh strainer or colander with a few layers of cheesecloth or a clean thin tea towel. Set it over a bowl deep enough to catch the whey without the strainer touching the liquid.
  3. Pour the salted yogurt into the cheesecloth. Let it drain for a minimum of 12 hours for a soft, spreadable consistency or up to 24 hours for a thicker, more firm result. This can be on the counter in a cool kitchen or in the fridge.
  4. Unwrap the labneh and transfer to a clean jar or container. Store in the fridge for up to 1–2 weeks. As long as you are not cross contaminating it with a used utensil it keeps beautifully.
  5. Serve as a spread on sourdough or flatbread, topped with olive oil and fresh herbs, or use anywhere you would use cream cheese.