Description
Labneh is a creamy, tangy strained yogurt produced by fermenting yogurt with lactic acid bacteria at 4–8 °C for 12–24 h and then straining to concentrate proteins and fats.
Technical
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.8 and causing casein micelles to coagulate. The resulting curd is then strained, removing 70–80 % of whey and concentrating the protein and fat content, which gives labneh its characteristic texture and flavor.
Science
Primary Reaction
Fermentation of lactose to lactic acid by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
Sensory Profile
Aroma ()
creamytangymilkyyogurtlightly sourfreshculturedcleandelicate