Dairy ferment
Labneh
Salted yoghurt strained until thick enough to spread — or roll into balls.
- Temperature
- 0–5 °C
- Strain in the fridge.
- Time
- 12–48 hours of straining
Timeline
Stage 1: Salt & hangstart · about 18 min
Hands-on
Stage 2: Strain in fridgefrom 18 min · about 24 h
Fermenting / waiting — 12–48 hours
Stage 3: Storefrom 24 h · keeps about 7 days
Cold storage — Fridge, about 1 week (balls under oil: still in the fridge)
Ingredients
- 1 kg full-fat yoghurt
- About 1 tsp salt (to taste)
Equipment
- Sieve
- Muslin
- Bowl
- Fridge
Steps
- Stir salt into the yoghurt.
- Spoon into muslin-lined sieve over a bowl, cover.
- Strain in the fridge 12–24 hours for spreadable; up to 48 hours for firm enough to roll.
- Full method on the site's labneh recipe.
Is it working?
- Thick, holds a swirl
- Clean, sour, lightly salty
Smell & texture: Clean and tangy; dense and creamy.
Signs tell you it's fermenting, not that it's safe: never rely on smell or appearance alone.
Safety, mould and discard rules
Mould or yeast?
Dairy ferments should not grow anything on the surface. Any fuzz, spots or coloured patches (pink, orange, green, black) mean contamination: discard the whole batch — don't scrape it off.
Storage
Refrigerate. Labneh balls covered in olive oil must also stay in the fridge — oil cuts off air but does not make it shelf-stable.
Shelf life: About a week in the fridge; balls under oil, eat within about 2 weeks while kept cold. Use a clean spoon each time.
The science: what's happening
Like strained yoghurt, but salted and drained much longer so it becomes a soft, fresh cheese-like spread. The yoghurt's acidity and salt help keep it, but it is still a fresh dairy product that needs the fridge.
Organisms
- The yoghurt cultures you start with
Troubleshooting
- Too soft
- Strain longer, or press gently under a plate.
- Too sour
- Use mild, fresh yoghurt.
A dish (not a ferment) gone wrong? Try Recipe Rescue.
Cook with it
Learn more
Sources
- Chilling — UK Food Standards Agency
- Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil — Food Protection Trends (IAFP), June 2011
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.