Turkish Strained Yogurt Cheese (Labneh)
Süzme Yoğurt
This creamy, tangy Turkish strained yogurt has a rich, cheese-like consistency that's thicker than regular yogurt but lighter than cream cheese. The pure white, velvety spread has an irresistibly smooth texture that holds its shape beautifully. It's incredibly versatile and perfect for those who want a healthy, protein-rich alternative to cream cheese that takes minimal effort to make.
Ingredients
Instructions
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Prepare straining setup
Line a large fine-mesh strainer with a double layer of cheesecloth, leaving plenty of overhang on all sides. Place the strainer over a deep bowl, ensuring there's at least 5cm space between the bottom of the strainer and the bowl. The setup should be stable and won't tip over during the long straining process. Do not use paper towels or coffee filters as they will tear.
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Salt the yogurt
Mix the yogurt with salt in a separate bowl using a wooden spoon for 1-2 minutes until the salt is completely dissolved and evenly distributed. The mixture should look smooth and uniform without any visible salt crystals. Taste to ensure the salt level is barely noticeable - it should enhance, not overpower the yogurt's natural flavor. Do not add too much salt as it cannot be removed later.
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Transfer to cheesecloth
Pour the salted yogurt into the center of the prepared cheesecloth-lined strainer. Gather the four corners of the cheesecloth and tie them together with kitchen string, creating a secure bundle. The yogurt should be completely enclosed with no gaps where it could leak. Do not squeeze or press the bundle as this will force solids through the cloth.
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Begin straining process
Place the entire setup in the refrigerator and let it strain for 12-24 hours depending on desired thickness. Check after 12 hours - the yogurt should feel firm but still spreadable. For thicker consistency, continue straining up to 24 hours until it holds its shape when spooned. Do not leave it longer than 24 hours or it will become too dry and crumbly.
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Check consistency
Unwrap the labneh and test the texture by pressing gently with a clean finger. It should feel firm and creamy, similar to cream cheese, and hold its shape without being wet or runny. The surface should look smooth and pale white. If still too soft, rewrap and strain for 2-3 more hours. Do not over-strain or the labneh will lose its creamy texture.
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Finish and serve
Transfer the finished labneh to a serving bowl using a large spoon. Drizzle with olive oil and garnish with finely chopped fresh herbs like mint, dill, or parsley. The labneh should spread easily but maintain its shape, with a glossy surface from the olive oil. Do not add the oil until ready to serve as it can make the labneh too soft for storage.
Tips
Cooking Tips
Use the highest quality whole milk yogurt available, preferably without stabilizers or gums, as these prevent proper straining. Greek yogurt works well but will strain faster, so check after 8 hours.
Alternatives
If you don't have cheesecloth, use a clean thin kitchen towel or several layers of paper towels, though cheesecloth gives the best results. You can omit the salt for unsalted labneh, perfect for sweet applications.
Serving & Storage
Traditionally served as part of a mezze spread with olives, tomatoes, and flatbread. Store covered in the refrigerator for up to 5 days, and save the nutritious whey liquid for smoothies or bread baking.
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