Ingredients
Units
Scale
- 1-2 gallons whole milk (can use 2% )
- 4 ounce plain whole milk yogurt
- 2 tsp kosher salt
Instructions
- Pour gallon(s) of milk into large heavy-bottomed pot and heat on medium heat until milk comes to a low boil. Be sure to stir to ensure the milk doesn't stick to bottom.
- Remove milk from heat once it comes to a low boil and let cool down to 110 degrees Fahrenheit.
- Once milk has cooled down, place your 4oz yogurt start in a small bowl and ladle a small amount of hot milk into bowl to temper. Pour the bowl of yogurt start + ladled milk into large pot.
- Cover and wrap pot with large clean towel or blanket in a warm place for 8-10 hours.
- After 8-10 hours, remove towel/blanket and place pot in refrigerator for another 8-10 hours.
- Ladle 4-6 ounces of yogurt into a small jar, leaving as little air as possible between the yogurt and lid. You may also ladle out any additional yogurt you'd like to keep at this step.
- Next, add in your salt and mix.
- Prep your a colander, bowl, cheesecloth bags and clips.
- Pour yogurt into bags, clip and place in colander. Leave in refrigerator to drain for 2-3 days, depending on your thickness liking. Be sure to check and drain any excess whey to allow labneh to continue to drain.
- Remove from bags and enjoy!
Notes
Labneh should be stored in the refrigerator in a sealed container. It will generally last for at least a month.
If you'd like to make flavored yogurt, add in some jam to your labneh and enjoy!