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  1. #1
    Senior Dog janedoe's Avatar
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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
    Senior Dog smartrock's Avatar
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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

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    janedoe (11-25-2016)

  4. #3
    Senior Dog janedoe's Avatar
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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
    Senior Dog Snowshoe's Avatar
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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.
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  6. #5
    Senior Dog janedoe's Avatar
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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
    Senior Dog smartrock's Avatar
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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.

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