Homemade yoghurt & labneh
Why buy when you can make your own? Here’s how to master the basics of yoghurt and labneh making.
TOTAL TIME 8 hours 15 minutes | MAKES 1 litre
- 4 cups full-cream unhomogenised milk
- 2 tbsp full-fat milk powder
- ¼ cup yoghurt with live cultures (lactobacillus bulgaricus and streptococcus thermophilus)
STIR full-cream unhomogenised milk and full-fat milk powder in a large pot over medium heat until 80°C on a cooking thermometer. (At this temperature the milk will form a skin, but it should not be allowed to simmer or boil.)
HALF fill a sink with iced water. Place the pan in the water; stir until the milk cools to 35°C.
FILL a thermos with boiling water; seal. Remove the pan from the water, add ¼ cup yoghurt with live cultures (lactobacillus bulgaricus and streptococcus thermophilus), whisk to combine. Empty the thermos; pour in yoghurt mixture.
SEAL; stand for 8 hours or until yoghurt has thickened.
POUR into a clean container, stir until smooth; label and date. Keep refrigerated for up to 2 weeks.
TOTAL TIME 24 hours 5 minutes | MAKES 1 cup
- 560 g homemade yoghurt/ greek yoghurt
PLACE a sieve over a small bowl; line with muslin. Spoon homemade yoghurt or greek yoghurt into muslin; gather into a ball, secure with string or an elastic band.
REFRIGERATE for 24 hours or until thickened.
TRANSFER labneh to a small airtight container; label and date. (Use leftover whey in smoothies or add to soups.)
KEEP refrigerated for up to 2 weeks.
FOOD TEAM TIP: For vanilla-flavoured labneh, stir the scraped seeds from 1 vanilla bean into the labneh at the end.
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ALSO SEE: Homemade vegan yoghurt
Feature image: Aremedia