Dry Yogurt (aka Labneh)

Straining yogurt removes whey (liquid lactose + water) leaving a thicker, higher-protein, lower-sugar, probiotic-rich spread.

Watch recipe here - https://www.instagram.com/reel/DT29lQgCto2/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Why it’s different:

• ~2x protein by volume

• Lower lactose (easier to digest)

• More concentrated probiotics

• More satiating → better blood sugar response

How to make it:

• 2 cups full-fat organic plain yogurt

• ¼ tsp sea salt (optional)

• (any natural flavoring of choice. We used cacao and vanilla + honey)

• Stevia to taste if needed

Directions:

1. Line a strainer with cheesecloth or a paper towel.

2. Pour in yogurt.

3. Place a small weight on top (jar or bowl).

4. Strain in the fridge overnight (12–24 hrs).

5. And ready to eat! You can store it up to 5 days.

How to use it:

• savory spread or dip

• swap for cream cheese or sour cream

• high-protein snack topped with fruit + nuts

Flavor ideas (optional) to add after straining:

• berries, figs, or grated apple

• walnuts, almonds, pistachios

• cinnamon + vanilla

• spirulina or matcha

• collagen or protein powder

• olive oil + herbs + garlic