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Recipe Ingredients

See below

Recipe Directions

Set a colander in a large, deep bowl. Line it with 2 crisscrossed paper towels that cover all the holes in the colander and hang generously over the sides. Mix 4 cups plain full-cream or low-fat yoghurt with 3⁄4 tsp kosher salt and scrape it into the colander. Cover with the paper-towel overhang. Compress it by setting a pot lid slightly smaller than the colander’s diameter on top of the covered yoghurt. (Cast iron is ideal, but you can use a stainless-steel lid with a few cans on top.) Cover the top of this apparatus with plastic wrap. Refrigerate for 36 to 48 hours, until 11⁄4 to 11⁄2 cups of whey have drained and you’re left with a thick cheese, labneh. It will keep for 10 days to 2 weeks in an airtight container in the fridge. Makes about 2 cups. PER 2 TBSP SERVING: 160kJ, 2g fat (1g saturated), 3g protein, 3g carbohydrate, 0g fibre.

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