Sheep milk labneh recipe with pre-selected milk, culture and temperature. A sheep-milk base brings rich solids to this long-strained spread.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Why these settings?
A sheep-milk base brings rich solids to this long-strained spread. Check the yield estimate rather than expecting the same amount of whey as a whole-cow-milk labneh.
Starting ingredients and settings
Milk: Sheep milk
Starter: Generic Plain yogurt (S. thermophilus + L. bulgaricus)
Starter dose: 20 g/L starter
Heat step: 85 °C · 30 min
Method: Yogurt maker
Incubation: 43 °C; simulation window: 12 hours
Refrigerated straining: 18 hours
Plan your batch
Prepare the sheep milk with this heat step: 85 °C · 30 min. Cool before adding the starter to 43 °C.
Add Generic Plain yogurt (S. thermophilus + L. bulgaricus) using the starting dose of 20 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Yogurt maker at 43 °C. The simulator explores up to 12 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
Strain in the refrigerator for 18 hours for the labneh texture modeled here.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.