From the kitchen
Camel Milk Labneh
Strained camel milk yogurt, thickened into a spreadable, tangy cheese-like staple.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cups safely cultured pasteurized camel-milk yogurt
- 1/2 tsp fine salt
- 1 tbsp olive oil, optional for serving
Method
- Start with safely cultured pasteurized camel-milk yogurt, commercially prepared or made under controlled starter instructions. Stir in salt.
- Line a colander with several layers of clean fine cheesecloth or a clean food-safe straining bag. Set over a bowl, leaving space beneath for whey.
- Add yogurt, cover and refrigerate at 40°F or below. Drain 12 to 24 hours, checking that yogurt is not sitting in drained whey. Very loose yogurt may need up to 36 hours.
- Transfer when thick enough to mound on a spoon. If still soft, serve as a spread rather than forcing balls.
- Store covered and chilled. Drizzle olive oil only over the portion being served.
Cook with confidence
Before you start
Before you start
Camel yogurt may be pourable, making yield and draining time variable. Use fine cloth that retains delicate solids. An olive-oil coating is not preservation and does not justify a two-week storage promise.
Serving and keeping
Keep at 40°F or below and use within 3 to 5 days, never beyond the original yogurt’s safe remaining life. Do not store unrefrigerated in oil.
Keep It Cold
Drain in the refrigerator, not on the counter. This is cultured dairy and should remain under refrigeration.
Troubleshoot
- Too loose: drain longer.
- Too dry: fold in a spoonful of yogurt or camel milk.
- Cheesecloth sticks: cloth weave too open or labneh over-drained.
- Off odor or mold: discard.
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