How to make labneh in ONE STEP!

Labneh, thickened yogurt Lebanese-style.
FULL RECIPE 👉 www.maureenabo...
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[@PrettyMariam-h2e]

I so happy for that,. Thanks alot

[@iv1156]

I’m so happy that I found your channel 🙏🏻 Thanks for sharing!!

[@maureenabood]

Thanks so much, welcome here!

[@ndines6237]

I’m going to do this today. I have some organic yogurt that is too runny for me, straining it and making labneh is the solution! Thanks for sharing!

[@maureenabood]

That’s great timing-and the perfect t way to transform your yogurt to whatever level of thickness you like!

[@retrochristmaschic]

Delicious! Thank you for this wonderful video!

[@maureenabood]

Thanks so much!! SO delicious!

[@bobbyjustbobby2144]

Save the whey. Mix into it enough yogurt to the thickness of buttermilk. Add salt or mint. I prefer salt. This is a yogurt drink called laban. I make yogurt from 2 gallons of whole milk. Then I put it in a bag made from a tee shirt with a drawstring and hang it overnight. I collect a gallon of whey leaving very thick lebneh. I put the whey in quart Mason jars and refrigerate the whole lot. This gives me about 3 1/2 quarts of lebneh which I can thin for other purposes with the whey; like laban or just regular yogurt with blueberries for example.

[@marypost2353]

That’s a lot of liquid that drained off. Looks delicious! Love all your products! Thanks for this video!

[@maureenabood]

Really a lot of liquid! Such a thick batch, mmm. Thanks so much Mary for your kind words!

[@PrettyMariam-h2e]

Thanks thanks

[@tommyabood7047]

This looks yummy

[@maureenabood]

Sooooo yummy!

[@victoriaabood1312]

Labneh! Love it!!

[@maureenabood]

Love YOU!

[@m.c.fromnyc2187]

Labneh is great with Za’atar, or cucumbers, or olives (green or black), or mint leaves (fresh or dry), or scallions. A great olive oil is a must. I suggest making a “Aaroosah” by spreading the inside of a large, very thin Lebanese pita bread with Labneh, adding a drizzle of olive oil, and one of the above mentioned ingredients. You roll the bread into a wrap, and enjoy the best food on earth. Healthy and delicious!

[@maureenabood]

I love this!!! Aaroosah yes! I've been mastering that thin bread and can't wait to share how-to.

[@m.c.fromnyc2187]

Aaroosah b’labneh was my daily breakfast as a student - starting at age five. It wasn’t boring. The different added ingredients gave my aaroosah a new flavor every day.

[@danielagentile8049]

Do you know if Lebanese restaurants typically use organic full fat yogurt?

[@jellybellyfun3288]

Hi!!🤩 Thank you for this video!! Is the brand of yogurt you used in this video more sour than the the Stonyfield brand that is sold in the regular American grocery stores?? Second question. I've seen some Lebanese people add salt to the yogurt BEFORE straining it. What does that do? Salt is used usually to draw out liquid from vegetables (as in sauerkraut). Does adding the salt in the yogurt draw out more whey when it is being strained? Thanks in advance for your reply!😀

[@maureenabood]

Such an excellent question. Yes, my yogurt here does have more complexity and flavor. You can add a squeeze of lemon juice to your yogurt if it is too bland. Also fermentation over time will make your labneh more flavorful. Leave it out at room temp for several hours. As for the salting before straining, it can assist in drawing out more whey, but I don't tend to do it before straining because the whey strains off so well regardless and I like to take it slowly so I can control the thickness levels of my labneh (sometimes I want it thicker, sometimes thinner depending on uses).

[@jellybellyfun3288]

@@maureenaboodHi!!🤩 Thank you so much for your thoughtful reply!!

[@maypetros3947]

Thank You for sharing looks lovely 💕👍 Do I have to change the paper towel on top every few hours or not ? Thank You & God Blesssss 💕🙏

[@maureenabood]

Thank you! For the draining, I don't usually change out the paper towel on top but you certainly could and that will continue to absorb even better. When I refrigerate the labneh once it's been drained, I put a paper towel on top and that one I do change every couple of days.

[@maypetros3947]

Thank Youuuuu for your response back 💕 ...I just made it and sitting on my kitchen counter for now 😍👍

[@ritanaffaa5304]

Thank you. I love your recipes. When sitting for 24 hours is it in the fridge or on the counter ?

[@maureenabood]

Thank you Rita! The labneh can sit on the counter, which is what I do to try to cultivate even more fermented flavor, and also fine to chill during the process in the refrigerator.

[@bobbyjustbobby2144]

If you like more of a sour taste leave it out of the fridge to drain. If you want it to be sweeter drain it in the fridge.

[@GlamJouJou]

Where do you store the yogurt for 18 hours? In the fridge or room temperature?

[@maureenabood]

Jumana, during incubation store the yogurt in the oven (turned off!) or in a warm place in the kitchen. After incubation, store the yogurt in the refrigerator.

[@denisehodges60]

Hurry up already