Description
This homemade Labneh recipe offers a traditional Middle Eastern strained yogurt cheese that is creamy, tangy, and versatile. Made from plain whole milk yogurt and a pinch of salt, it is strained over 24 to 72 hours to achieve a thick, spreadable consistency. Served with za’atar and extra virgin olive oil, labneh is perfect as a dip, spread, or accompaniment to many dishes. This simple no-cook method highlights the natural flavor of yogurt while enhancing texture and richness.
Ingredients
Ingredients
- 32 ounces plain whole milk yogurt
- ⅛ teaspoon salt
- Za’atar (for serving)
- Extra virgin olive oil (for serving)
Instructions
- Prepare the strainer: Line a fine strainer with a thick cheesecloth and set it over a bowl to catch the whey drained from the yogurt.
- Season and tie the yogurt: Place the yogurt carefully into the cheesecloth-lined strainer. Sprinkle the salt evenly over the yogurt and gently stir to mix the salt in. Tie the top of the cheesecloth securely to prevent air from entering, ensuring optimal straining.
- Strain the yogurt: Leave the yogurt in the cheesecloth-lined strainer at a cool room temperature. Allow it to strain for 24 to 72 hours, depending on your desired thickness of the labneh. The longer it strains, the thicker and creamier it becomes.
- Transfer and serve: Once the labneh has reached your preferred consistency, remove it from the cheesecloth and transfer to a serving dish or bowl. Use the back of a spoon to create a decorative swirly pattern on top. Drizzle with extra virgin olive oil and sprinkle za’atar before serving for authentic flavor.
Notes
- For thicker labneh, strain for up to 72 hours; for a softer consistency, 24 hours is sufficient.
- Use full-fat yogurt for creamier, richer labneh.
- Ensure the strainer is covered to avoid contamination but still allows whey to drain.
- Labneh can be stored in the refrigerator for up to one week in an airtight container.
- Serve with fresh vegetables, pita bread, or as a spread in sandwiches.
- Prep Time: 5 minutes
- Cook Time: 48 hours
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
