Description
Labneh is a strained yogurt product whose thick, tangy texture results from lactic acid fermentation and protein network stabilization.
Technical
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus convert lactose into lactic acid, lowering the pH to 4.4–4.6 and inducing casein coagulation. The initial heating of milk to 60–70 °C denatures whey proteins, which then form a stabilizing network that retains the strained yogurt’s moisture. The combined acidification and protein denaturation create a dense, creamy product with a characteristic sour flavor.
Science
Primary Reaction
lactose → lactic acid
Sensory Profile
Aroma ()
tangycreamylightly sourrichbutteryfermentedmilkyzestyfreshearthy