I saw a recipe for homemade labneh in a recent issue of Cooking Light. I used homemade yogurt and following the directions. I have no idea what went wrong (homemade yogurt maybe?), but it never thickened up at all. I ended up tossing the whole soupy mess.
This week was a complete fail. Unfortunately some recipes are like that. When something goes wrong, I do prefer to try to find out why - my error or recipe error.
Has anyone made labneh? I noticed all other recipes online say to mix the salt with the yogurt before spooning into the cheesecloth. Perhaps that was the problem. I may try this again with the salt added at the beginning.