How Long Should You Strain Labneh?
You’ll often see instructions telling you to strain labneh for 24 or even 48 hours, but don’t rely on the clock alone.
Batch size matters.
I was making only 340 grams of yogurt, so my small bundle reached the texture I wanted after 19 hours. Larger quantities can take longer to drain.
The yogurt itself also matters. A thin yogurt may release more whey than an already-thick one.
The best indication is the texture: for classic spreadable labneh, it should be thick and creamy and hold its shape while still spreading easily over bread.
What Does Labneh Taste Like?
Labneh has a creamy yogurt flavor with a distinctive, pleasant tang.
Mine tasted exactly how I wanted it—not mild enough to lose its identity and not so sour that the acidity overwhelmed everything else.
One important thing to remember is that the flavor of your yogurt becomes concentrated as the whey drains away.
So taste your yogurt before you begin. If your yogurt is very tangy, expect the finished labneh to have a stronger tang as well.
For an old-school Lebanese-style flavor, I prefer starting with a good-quality full-fat plain yogurt that tastes balanced on its own.
Can I Make Labneh With Greek Yogurt?
Yes.
Greek yogurt is already strained, so it contains less whey than regular yogurt and generally requires less straining to become labneh. Regular full-fat yogurt, however, works perfectly well and is the traditional starting point I prefer for this recipe.
If using Greek yogurt, don’t automatically use my 19-hour timing. Start checking it earlier because you’re beginning with a thicker product.
