Ok so I made this yesterday using Lidl Milbona Greek yogurt mixed with a teaspoon of salt. I have only used Total in the past. Anyway I let this drain for around 20hrs but it has turned out like very, very thick whipped cream. SunnyB, or any other labneh makers. What have I done wrong??

Hi V, I would say nothing but it might just have needed to drain longer. I have left some labneh draining for over 24hrs in the past – I go by the feel on the labneh when lightly squeezed and how much additional fluid drips out when you do this. Don’t be discourage from trying again and I’m sure you can use what you have produced as a spreadable cream cheese or dip.

Thanks SunnyB. I thnk you’re right I just didn’t drain it long enough. I used a kilo of yogurt which is probably twice as much as I’ve used before. Yes it’s ok spread on crispbread with smoked salmon, black pepper and a drizzle of lemon. I tried it at lunch with some kalamata olives and that was fine but just not as good as it could be! Will keep experimenting!

I’ve not made this but wonder if the yoghurt used needs to be “live”? I stopped buying Milbona and went back to Total because, as far as I could find out, although it tastes good Milbona is not live – no bacteria in it. (Milbona is Greek style – don’t know if the word style makes the difference.) No experience, just a thought.

Hi AnnieW the Milbona I have is just Natural Greek yogurt not Greek style but I have no idea if it’s live or not! I prefer Total but it’s not available where I am. You. Could be right about the bacteria.

I have made labneh with all sorts of yogurt and would say that having one with live bacteria in not a factor in ending up with a curdy cheese. The process is simply separating the liquid from the solid , so it’s really just a drainage issue if the end product is too soft.