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    1. #1
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      Labneh. What did I do wrong?

      I love labneh so I thought I'd give it a shot. After all, it's just strained yogurt with some salt in it so what could go wrong?

      I used Stonyfield plain organic yogurt and left it to strain through cheesecloth for 24 hours in the fridge. It's bland and has an almost toothpaste like consistency which I find offputting but I've had labneh served that way before.

      How do I get the thicker consistency with a tangier flavor?

    2. #2
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      What about trying greek yogurt or letting it drain even longer? I have made "yogurt cheese" before, I didn't know it was called labneh.

      ? Yogurt Cheese Labneh) Recipe - Food.com

    3. The Following User Says Thank You to smartrock For This Useful Post:

      janedoe (11-25-2016)

    4. #3
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      Quote Originally Posted by smartrock View Post
      What about trying greek yogurt or letting it drain even longer? I have made "yogurt cheese" before, I didn't know it was called labneh.

      ? Yogurt Cheese Labneh) Recipe - Food.com
      Great. That's a much more detailed set of instructions than what I used.

      My understanding is that it's labneh in Lebanese and must-o-musir in Farsi. There's a range of strained yogurts but I just want the basic one for the moment.

    5. #4
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      I have never heard of either of those, Labneh (sounds like something we all, here, should eat ) or must-o-musir. Off to google.

    6. #5
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      Five days later, the consistency is right just from sitting in the bowl but the flavor lacks the tang so I'm going to try Greek yogurt instead.

    7. #6
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      Your own version of America's Test Kitchen! If the Greek yogurt isn't right, I wonder about some of the icelandic or goat's milk yogurt. Maybe you need to find a more tart yogurt to start with? That might require a lot of taste testing of the pre-labneh yogurt to find one that starts out tart-er.

      Actually, Greek Yogurt Isn't Your Favorite Kind Of Yogurt. Icelandic Yogurt Is. | The Huffington Post

      Speaking of which, Cook's Illustrated suggests making yogurt cheese (their term) like this:

      1 pound lowfat yogurt (2 cups)

      Do not try to make yogurt cheese with yogurt containing modified food starch, gelatin, or gums -- they prevent the yogurt from draining and forming cheese. You can use regular, low-fat, and non-fat yogurt to make the cheese; however, we found the low-fat yogurt offered the best balance of fat and flavor.

      1. Line a fine meshed strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup of liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup of liquid and has a creamy, cream cheese-like texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).

      2. Transfer the yogurt cheese to a clean container, discarding the drained liquid. The cheese will keep for up to 1 week in an airtight container in the refrigerator

      Last edited by smartrock; 11-30-2016 at 06:38 AM.

    8. The Following User Says Thank You to smartrock For This Useful Post:

      janedoe (12-02-2016)

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