How to Make Yogurt and Labneh at Home
Recipe Information
Syrian Yogurt Labania
Cultural Context
Originating from the Levant region, Labania is a staple in Syrian cuisine, often enjoyed as a refreshing dip or spread. Traditionally made from strained yogurt, it embodies the region's love for dairy and fresh ingredients. In modern times, Labania is celebrated worldwide, often served at gatherings and enjoyed with various accompaniments.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is thicker and creamier, while sour cream is more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier, while canola oil is budget-friendly.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more convenient, while omitting herbs saves money.
garlic
🥗Healthier: garlic powder
💰Cheaper: none
Garlic powder is a convenient alternative.
Pour 4 liters of goat's milk into a pot and heat on medium to medium-low.
Stir occasionally until it reaches a boil, then turn off the heat and cover.
Cool the milk down to 115 to 125 degrees Fahrenheit.
Add 1/2 cup of yogurt to 1 cup of warmed milk and mix well.
Add the yogurt mixture to the pot of milk and mix thoroughly.
Wrap the pot in a blanket and let it sit for 12 to 18 hours to incubate.
After 18 hours, check the yogurt for thickness.
Sterilize a large piece of butter muslin fabric by boiling it for 15 minutes.
Scoop the yogurt into a colander lined with the muslin and let it drain for 18 to 24 hours.
Transfer the strained yogurt (labneh) to a bowl and mix in 2 teaspoons of salt.
Plate the labneh and drizzle with extra virgin olive oil.
Decorate with tomato slices, cucumber, olives, za'atar, and toasted pine nuts.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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