Comments on: Homemade Labneh

By: Rosemarie

Rosemarie — Wed, 01 Oct 2025 13:33:25 +0000

For an easier method use a mesh strainer and a coffee filter.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Sep 2025 14:13:25 +0000

In reply to Laura. Hi Laura, what a delicious use for the labneh! So glad you love the recipe.

By: Laura

Laura — Thu, 11 Sep 2025 09:47:04 +0000

I use this with my turkish eggs. I do also use a strainer though, and leave it for a couple of days. Then I use it in place of yogurt under my eggs with garlic & lemon hummus. It mixes so well together, with the spiced butter & eggs.

By: Anna Melba lopez

Anna Melba lopez — Mon, 14 Jul 2025 04:09:27 +0000

Plz videos

By: Gina

Gina — Wed, 09 Oct 2024 18:12:53 +0000

I make my own yoghurt and the secret to getting the correct tartness for labneh is to culture the yoghurt for at least 10 hours instead of the seven recommended by the culture manufacturer. I strain it through a yoghurt strainer lined with silk organza, but the way you recommend here is just fine. I have to remember to pour off the liquid regularly because so much of it is extracted.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 23 Aug 2024 19:08:11 +0000

In reply to Chloe. I'm so glad you loved it, Chloe!

By: Chloe

Chloe — Mon, 19 Aug 2024 23:41:29 +0000

Thank you! This worked perfectly.

By: Maine

Maine — Sat, 29 Jun 2024 03:13:55 +0000

Thank you.

By: Nick Rule

Nick Rule — Sun, 19 May 2024 00:23:18 +0000

Can I double this recipe? I want to make this for a party.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 01 Mar 2024 21:32:10 +0000

In reply to JENNIFER. Hi Jennifer, it will keep for about 5 days in the fridge. I haven't had any issues with it drying out once it's sealed in an airtight container.