I need Labneh for a new cheesecake recipe I’m trying, and as I haven’t had much luck finding it at a shop I’m going to try and make it myself. From what I have been able to gather (thanks Google!) I need to either strain Greek yoghurt or plain yoghurt for a set amount of time (Greek yoghurt is made from straining plain yoghurt for up to 48 hours, and if you strain the plain yoghurt for 48-72 hours you get the thicker Labneh). I don’t have any particular timeframe I need to stick to, so was hoping for people’s experience: time aside, is there any significant difference between straining plain or greek yoghurt?

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  • You know you can use the left over whey too ? I use it for example to ferment cabbage and make sauerkraut.

  • Straining greek yoghurt gives beautiful labneh. When I lived in the Netherlands I strain plain yoghurt daily, but at that time plain yoghurt was still very cheap ($0.30 per liter).

  • That is wonderful, glad it worked out.

  • Ok, I ended up going with the full fat Greek yogurt because I figured it would be cheaper than plain yogurt (as I would need more plain than Greek to start off with as more liquid would be lost- if that makes sense!). I started with 1kg, and strained it for 3 days using 7 pieces of cheesecloth in the colander to strain. I got 600g (exactly! My inner perfectionist was very happy with this!) of the Labneh, and about 215g liquid (whey?) with the rest presumably in the cheesecloth or evaporated. It came out nice and thick and the cheesecake was scrummy, so will chalk it up as a success :)

  • Hi, my original post hasn’t shown up so I’m reposting now.

    I’d never heard of labneh so did a quick online search and have found 2 online sites that ship. Hopefully this will make life easier :-)

  • Hi Id never heard of labneh before so I had to google it to find out more! I’ve found a couple of online sites selling it. The first has free delivery and I think I’d take this option rather than trying to make it myself – but each to their own :-)

  • Sorry I have no further advice go add but I wish I luck! Very impressed ur making it!

  • wow i have never even heard of doing this method! let us know how you go!

  • I’m sorry but I have not idea, I really don’t think I could be bothered straining yogurt, surely there must be an easier way ?

  • If you need it to be thick I don’t think the low fat yoghurt would be successful unless it has a lot of gelatin or other thickener in it.

  • I’d be interested to know too. I’ve only heard of using full fat greek yoghurt. I’d also like to know if you can use low fat yoghurt.

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