Description
Labneh is a strained yogurt produced by lactic‑acid fermentation of milk and subsequent whey removal.
Technical
During fermentation lactose is converted by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus into lactic acid, lowering the pH to about 4.5 and inducing casein coagulation. The acidified curd traps proteins while whey is expelled, and mild proteolysis at higher temperatures can alter texture. Cold straining at 4 °C concentrates solids and stabilizes the final spreadable consistency.
Science
Primary Reaction
lactose → lactic acid (via S. thermophilus and L. delbrueckii subsp. bulgaricus)
Sensory Profile
Aroma ()
nuttyyogurtacidicfreshcreamymilky
Origin & History
Civilization
Levantine peoples