Labneh Recipe
Middle Eastern · Condiment · 10 min total
Labneh is a thick, creamy Middle Eastern strained yogurt cheese, perfect as a spread or dip. This simple recipe yields a tangy, rich result with minimal effort.
10
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 4 cups full-fat plain yogurt (not Greek)
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil (for serving)
- 1 teaspoon dried za'atar or dried mint (for serving, optional)
Instructions
- Line a fine-mesh sieve with a double layer of cheesecloth or a clean, thin kitchen towel. Place the sieve over a bowl deep enough to allow the whey to drain.
- In a medium bowl, stir together the yogurt and salt until well combined. Pour the mixture into the lined sieve.
- Gather the edges of the cloth and twist to close. Tie with kitchen twine or secure with a rubber band. Refrigerate for 12-24 hours, depending on desired thickness. The longer it drains, the thicker the labneh.
- After draining, transfer the labneh to a serving bowl. Drizzle with olive oil and sprinkle with za'atar or dried mint if desired. Serve with pita bread or fresh vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Tips
- For a thicker labneh, drain for up to 48 hours.
- Use the leftover whey in smoothies, soups, or bread recipes.
- Labneh can be rolled into balls and preserved in olive oil for longer storage.
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