Tasos Gaitanos, Alex Large

Yoghurt and Labneh

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Preparation info
  • Makes about

    1 kg

    strained yoghurt
    • Difficulty

      Easy

Appears in
Brunch with Brother Marcus
Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

  • About

Yoghurt is a staple in Greek cuisine and not just eaten at breakfast with a nice drizzle of honey and some fresh walnuts. More often than not it is consumed as a condiment to meat or mixed with garlic, cucumber and herbs to make tzatziki.

Ingredients

  • 2 l full-fat unhomegenised milk
  • 150 g live cultured yoghurt (or a sachet of freeze-dried culture)

Method

Yoghurt-making is a great way to preserve milk. The act of culturing or fermenting increases the acidity and intensifies the protein content. The only difference between Greek yoghurts and other kinds is that Greek yoghurt is strained or hung for longer. Hang it for even longer and you get labneh, which has more of a cream cheese consistency.

Traditionally Greek yoghurt was made from go