Ingredients
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16 cups plain yogurt
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1 teaspoon salt, or to taste
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¼ cup olive oil
Directions
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Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
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Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.
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Nutrition Facts (per serving)
| 92 | Calories |
| 4g | Fat |
| 9g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 8% |
| Cholesterol 7mg | 2% |
| Sodium 159mg | 7% |
| Total Carbohydrate 9g | 3% |
| Total Sugars 9g | |
| Protein 6g | 13% |
| Vitamin C 1mg | 1% |
| Calcium 224mg | 17% |
| Iron 0mg | 1% |
| Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
