– Move the weight around every 6 hours or so, so as to get the maximum whey water out of the yogurt.
– If you want to use the labneh as a spread, 12 hours of straining is ideal.
– These labneh balls stay good refrigerated for up to 3-4 days. It’s common to find them submerged in olive oil and stored for up to 15 days or more.
– My 500 grams of yogurt made about 250 grams of labneh, but those quantities might vary slightly based on the yogurt used.