A creamy soft-cheese type savoury spread or dip. Also known as labneh.
Prep Time30 minutesmins
Cook Time2 daysd
Course: Appetizer, Side Dish, Snack
Equipment
yoghurt maker
yoghurt-making tub with strainer and/or
sieve and cheesecloth
Ingredients
120-150gfull-fat natural yoghurt
1litrewhole UHT milksee Notes
salt
Instructions
Day One (Evening)
Empty your starter yoghurt into a large bowl or jug.
Add the milk to the yoghurt, starting with just a little, and stir really well.
Ladle out one pot of the plain yoghurt mixture, which will be a starter for a future batch of yoghurts. (optional)
Ladle or pour the remaining yoghurt mixture into a 1-litre tub (if possible fitted with a strainer) that is suitable for your yoghurt maker.
Place the yoghurt in your yoghurt maker, following the manufacturer’s instructions.
Set the fermentation time for 12 hours
Day Two (Morning)
At the end of the fermentation time, cool the yoghurt on the kitchen side for half an hour.
Cover and refrigerate the natural starter yoghurt, if you made one.
Strain the remaining yoghurt for 1-2 hours by setting your tub in the straining position or by gently spooning the yoghurt into a cheesecloth-lined sieve standing over a bowl.
Transfer the thickened yoghurt to a bowl and gently but thoroughly stir in salt according to taste.
Spoon the mixture into a cheesecloth-lined sieve over a bowl.
Cover and refrigerate for 12 hours or longer if you prefer.
Day Two (Evening)
Transfer the yoghurt cream cheese to a storage container.