Chef John Minas' Labneh
Ingredients
- 2 quarts Greek yogurt (whole milk)
- 2 tsp Kosher salt
Instructions
- Mix ingredients together thoroughly.
- Place four large layers of cheesecloth over a colander (leave plenty of overhang).
- Pour yogurt mixture into center of cheesecloth.
- Lift sides of overhanging cheesecloth to form a pouch (some water will leak out from the yogurt and that is expected).
- Twist the pouch until the yogurt forms a tight ball and tie into a knot.
- Hang in refrigerator for 3 days with a bowl underneath to catch excess water.
- After 3 days, remove yogurt from cheesecloth and store into a container with a tight lid.
Notes
Serve with Aleppo pepper, dried mint, olive oil and fresh pita.
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