HOW TO MAKE LEBANESE LABNEH

Labneh is not just a strained yoghurt, it should have a little tang and when you make it at home,you can decide how 'tangy' you want it.
The simple rule is the longer you leave it out, the more sour it will be. I think 12 hours is the minimum you should leave it outside.

[@merk9569]

Now this is a recipe I can do! Thank you!

[@jadedFk]

Wouldn’t it be smarter to mix the salt in the yogurt tub ? 💡

[@leighabbr]

I think the collander and muslin aid in draining, I'm sure it affects the end texture, or it wouldn't be part of the recipe.

[@elisa6212]

​@@leighabbrof course... She meant to mix the salt to the yoghurt first and THEN put it into the colander. Easier then mixing them inside the cloth.

[@anitadavidian9077]

Mazboot❤👩🏻‍🍳

[@S3rjiu]

Excellent labneh, what's the song?

[@riomabbayad6796]

does it have to be goat yogurt or does greek work too?

[@malcruzzy]

leave out at room temperature or in the fridge?

[@Zaatarandzaytoun]

Over night leave it out to drain, next day straight to fridge

[@techdgamer9020]

Wait just for fun, oil bhi virgin hota h?

[@KingsCrossVIP]

how long does it drain for please x i love your recipes very authentic

[@Zaatarandzaytoun]

Over night!

[@sufitoofi]

hey i have tried it w greek yogurt as well as cow yogurt and it’s sour for some reason . Can you please let me know why and what may be the issue .Thank you !

[@user-vq6rt1ku7l]

Labneh you mean hung curd