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?
Posted by Sylverflame, 28th November 2014