Labneh
Equipment
- Thermometer
- Large pot
- Cheese cloth
- Ninja Foodi Max 15-in-1
Ingredients
- 1 litre Cows milk
- 1 packet freeze-dried yogurt culture or 30ml plain yogurt with live cultures
- 1 tsp Citric acid
Instructions
Scald the Milk
- Pour the milk into a pot and heat to 82°C.
- Hold the temperature for 30 minutes for a thicker texture (breaks down proteins and other compounds, then cool it to 46°C using an ice bath or the fridge
Add the Culture
- Stir in yogurt culture:If using freeze-dried culture, sprinkle on the milk and let it sit for 2 minutes before stirring.If using yogurt, add a ladle full off milk to the yogurt, whisk together and then add to the rest of the milk.
Incubate
- Pour yogurt in air sealed containers
- Fill the ninja with water, place the containers in the water
- Set the ninja yogurt setting to 43 degrees for 24 hours, depending on the desired level of tanginess
Refrigerate and Thicken
- Once the yogurt is set, take out the containers, do NOT take off the lids, refrigerate for a 8 hours + to thicken further.
Straining
- Line a colander with muslin and place it over a bowl.
- Pour the yogurt into the colander and strain for 12–24 hours in the fridge until it reaches the desired consistency.