What You Need to Know
The process relies on gravity-driven syneresis, where the casein network in yogurt contracts, expelling whey (mostly water, lactose, and soluble proteins).Lactic acid bacteria (LAB) like Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus acidify the milk, enabling casein micelles to form a gel that retains fat during draining.
Used as a spread, dip, or base for savory dishes like 'labneh ma' zaatar' (with thyme and olive oil).In Lebanese cuisine, rolled into balls and preserved in olive oil.Serves as a lower-fat alternative to cream cheese in baking.
Key Parameters
Temperature
°C - °C
Time
24h
6h - 72h
Equipment
Cheesecloth (90–120 thread count)Chinois strainerCold storage (4°C)
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Lactic acid fermentation