Dairy free, home-made 'labneh'

A fashionable Lebanese condiment that's popular across the Middle East and beyond and it's nothing more than strained yoghurt and salt. It's incredibly easy to make and all you need is regular whole milk yoghurt. For the dairy free version, coconut greek style natural yoghurt works well with lemon for a tangy flavour.


I've used coconut yoghurt here to make a dairy free version and I found that the Coco Tribe brand was the closest in flavour, with the least amount of saturated fats when compared to other dairy free brands. In addition, Coco tribe uses vegan cultures and lists the cultures used to ferment the yoghurt on the ingredients label which is rare to find.


The reason why we add salt to yoghurt to make labneh is to reduce the water and to add flavour to the yoghurt. It's not a necessity but encouraged and will assist in removing excess water.


Enjoy it on bread as a topping, as a dip or roll it into small balls to add to salads. Buon appetito!


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Soft, cream cheese consistency but minus the cheese - if you're lactose-sensitive like me, your gut will be happy with it!


Dairy free, home-made 'labneh'


Time: 24-48 hours for preparation, 5 minutes to make Yield: 6-8 Serves

Nutrition Facts (coming soon)


Ingredients

1kg tub The Coco Tribe Natural Greek Style Organic Coconut Milk Yoghurt

1/2 -1 tbsp salt

Juice of 1 lemon

Extra virgin olive oil

Optional: sumac

Utensils:

A strainer/sieve

A mixing bowl (to fit under strainer) Muslin cloth or cloth with small holes (ensure the size of the cloth is double the sieve size)



Method

1. Mix the salt through the tub of coconut yoghurt with the juice of 1 lemon. You can use 1/2 or 1 tbsp of salt here, it really depends on your preference.


2. Place the muslin cloth in the sieve and add the yoghurt into the muslin-lined sieve.


3. Find all ends of the muslin cloth and bunch them together, and then twist the ends together until it forms a rope. Ensure the yoghurt mix is held firm at the base. You can place a heavy item on top, like a plate to secure your 'rope' so it doesn't unfold.


4. Cover the bowl with a kitchen towel for 12-24 hours and let it strain. You can do this for longer (48 hours) if required to eliminate all liquid (recommended if you're not using salt). Check in on it and you will notice whether it's ready or not by it's visible consistency. The water from the yoghurt will be strained out into the base of the bowl and the yoghurt will look thicker.


6. Remove the labneh from the cloth and into a bowl and mix until smooth. Transfer to an airtight container and store in the fridge for up to 2 weeks. You can serve with fresh olive oil on top for max deliciousness!


 




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