• 2 cups (500 ml) homemade yogurt or
• Store-bought plain yogurt, no gelatin added

Line a large sieve with a clean dish towel and place it over a bowl.

Pour in the yogurt, cover with plastic wrap and let drain for 4 to 12 hours in the refrigerator. The yellowish liquid dripping from the yogurt is the whey. You can stir the yogurt from time to time for a uniform texture, which gradually becomes thicker, especially on the perimeter of the sieve. The volume of the yogurt will decrease by about half. The yogurt cheese will keep for up to one week in the refrigerator.

In Recipes-list.com we have selected the most viewed recipes from category - Dips And Salty Spreads . Enjoy the best recipes specially selected for you! Yogurt Cheese or Labneh is the right choice that will satisfy all your claims.