Drained Yogurt

By Martha Rose Shulman

Published August 24, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes, plus at least 2 hours' refrigeration
Rating
3(48)
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Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It’s mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.

Featured in: Yogurt: Not Just for Breakfast

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Ingredients

Yield:1 cup

  • 2 cups lowfat yogurt

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 15 milligrams cholesterol; 154 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 172 milligrams sodium; 13 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.

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3 out of 5
48 user ratings
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Comments

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Therry Neilsen-Steinhardt

Can you make labneh with Greek yogurt?

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