- Set milk in pot over medium heat. When layer of froth forms and rises at the top (may take 20 minutes, check and keep an eye on it so it does not overflow pot), take it off heat.
- When the temperature of the milk is about 113F (check on it after 45 minutes). Transfer to a heavy duty tupperware and add and stir in the 1/3 cup laban. Stir about ten times and cover.
- Cover the tupperware with a heavy blanket and leave out for 8-9 hours.
- After the 9 hours, add 1/2 cup water and one tablespoon of salt and mix it in
- Prepare a strainer by lining it with paper towels, and set over a bowl. The strainer should be elevated, you need to make sure the laban does not touch liquid that is draining Transfer the laban over and set in the fridge to drain. After an hour, check on them. Remove the water and put back in the fridge. Do this again a couple more times.
- It should be thick after five hours. Transfer to a tupperware and store in fridge. Serve with olive oil, mint & fresh vegetables.
- If you want labne "makbousa," (labne balls in a jar of olive oil) : line a flat tray with paper towels. Line tray with tablespoon scoops of the labne and set in the freezer for ten minutes. When they are a little firm, add olive oil to hands and roll each one into a ball. Put in a jar filled half way with olive oil. If you want them spicy, you can add hot pepper flakes to the labneh before prepare the labne for the freezer tray.
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2 thoughts on “How to Make Homemade Labneh”
What about the Laban? Is it is the same process until no 4? We add the water?
Please another question I live in London
Do you have any idea how to work the Laban for cooking? What kind of yoghourt should I use?
How do I cook it? I tried several time and it didn’t work ‘ byefrot’
Thank you for your help
Here is our how to make Laban page: https://yourlebanon.com/recipe/laban/. Please let me know if you have any more questions thank you!