Homemade Labneh: Yotam Ottolenghi’s Labneh Recipe

• 900 grams full-fat yogurt
• 3⁄4 teaspoons salt

1. 1

   Add the yogurt and salt to a medium bowl and mix well to combine.

2. 2

   Line a colander with a piece of muslin or cheesecloth large enough to hang over the sides, and place the colander over a bowl.

3. 3

   Transfer the yogurt to the center of the cheesecloth and fold in the overhang so that the yogurt is completely covered.

4. 4

   Place a heavy weight over the cheesecloth (a few cans or jars will do), and transfer the bowl to the refrigerator. Let the yogurt drain for at least 12 hours and up to 48 hours.

5. 5

   After draining, discard the collected water. The remaining yogurt should lose at least half of its volume and be very smooth and creamy, like cream cheese. Labneh keeps in the refrigerator in an airtight jar or container for up to 5 days, sealed with a thin layer of olive oil on top.

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