Ingredients
The following ingredients have 8 Servings
- 500 g Greek yogurt.
- 1 tsp Salt
Instruction
- Add salt to yogurt, and stir it in.
- Transfer yogurt to a jelly bag or muslin cloth in a sieve or colander. Set it over a bowl for 12–24 hours, depending on how thick you want your labneh to be. Let the whey strain into the bowl and reserve this for later use.
- Peel the cloth from the finished labneh and store in a covered container.
