Goat's milk yogurt
- 2 teaspoons
Discover the mythical recipe of the Lebanese Labneh (or labne), more rarely called labna, lebné or lebni or süzme in Turkish.
Labneh is a cheese made with cow’s milk and goat’s milk. You can make Labneh with 100% cow’s milk if you can’t find goat’s milk yogurt. Prepare your Labneh the day before for the next day!
Enjoy this delicious cheese on a slice of toasted bread or in a salad. Enjoy your meal! 🙂
Discover also the recipe of Iranian Panir !
Prepare your mixture the day before
The day before you want to enjoy your homemade Labneh, mix your 500g of Greek yogurt with your 500g of goat yogurt and add a little salt. Mix everything well.
Preparation of homemade Labneh
Take out your labne mixture made the day before. Get a colander and a thin (and clean) cloth. Line your colander with the cloth and place the labneh in the colander. Close the cloth tightly and place a bowl under the colander.
Let the labneh drain at room temperature for about 24 to 48 hours over the bowl to catch the whey. After 24 hours, you will notice that the labneh starts to dry and that there is more and more whey in the bowl. Take out your labneh when it has the consistency you want.
Tasting and storing your Labneh
Enjoy your homemade Labneh with some fresh herbs, olive oil or Zaatar. You can eat it in a salad or on a slice of toast. You can keep your Labneh in a tupperware type container in the fridge.