# @adamwitt on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DYP7KXQxkpV
- **Gondola URL:** https://gondola.cc/posts/65342095-adamwitt-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/be79541f60.jpg
- **Posted:** 2026-05-12T18:34:50.000+00:00
- **Account Owner:** Adam Witt (@adamwitt) — https://gondola.cc/adamwitt

## Caption

Labneh! (Spreadable Yogurt Cheese)

…4 years later and it’s still delicious. 👇🏼

Makes about 2 cups… 
 
YOGURT BASE
- 4 cups goat milk
- 2 Tbsp plain yogurt with live cultures
- 1 tsp kosher salt

TECHNIQUE
1. Heat goat milk in a heavy saucepan over medium heat to 180°F, whisking occasionally to prevent scorching. Hold at temperature for 5 minutes.
2. Cool milk to 110°F. Let it rest at room temperature or speed it up in a cool water bath.
3. Whisk yogurt into the warm milk until fully dissolved and smooth.
4. Cover and incubate at 110°F for 8 to 12 hours until thick and tangy. Oven with the light on works well, so does an Instant Pot on yogurt setting or a cooler with a jar of hot water.
5. Stir salt into the set yogurt.
6. Line a fine mesh strainer with several layers of cheesecloth or a clean tea towel and set it over a bowl deep enough that the strainer does not touch the bottom.
7. Pour yogurt into the lined strainer, cover loosely, and refrigerate. Strain 12 to 24 hours depending on desired thickness. Longer strain means thicker and tangier.
8. Scrape into a container. Keeps 1 week refrigerated. Finish with good olive oil, za’atar, or chopped herbs.

#yogurt #cooking #labneh

## Stats

- **Views:** 0
- **Likes:** 603
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- **Comments:** 7

## Tags

yogurt, labneh, cooking

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