1 Hour Labneh! I’ve been using this method way more lately than the traditional version, which is usually strained for 24-48 hours. You only need a few kitchen tools and just 1 hour of your time to do this. Did I mention that this only needs 2 ingredients? Just plain yogurt and salt! Mix 1 tsp of salt in a tub of yogurt (750 g). I like to use plain Balkan yogurt rather than Greek, as it has more of a tang. But feel free to use plain Greek yogurt. Whatever you use, make sure it is full fat. Fit a fine mesh strainer over a large mixing bowl and line it with a paper towel (or a cheesecloth). Pour the salted yogurt on top. Using a rubber spatula, spread it around while pushing it down to release it’s excess water (the whey). Set everything aside for 15 mins. Come in again after the 15 mins and spread and push down the yogurt. You should do this every 15 mins, 4 times in total. What you’re left with is a thick, spreadable labneh at the end of the hour. Do not throw away the excess whey that is collected in the bowl, I put it in my smoothies or even make pizza dough with it rather than using water. It is full of nutrients, electrolytes, and probiotics! To store the labneh, place it in a container with a tight-fitting lid and drizzle a thin layer of olive oil on top to preserve longer in the fridge. It should last a few weeks in the fridge with that thin layer of oil on top. Have any questions about this process? Drop them below, I’d be happy to help! #labneh #labaneh #yogurt #homemadelabneh