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Labneh

A creamy, tangy yogurt cheese from the Middle East, perfect for serving with pita bread or as a spread.
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Prep Time 15 minutes
Total Time 1 day
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups whole milk yogurt Use high-quality yogurt for the best flavor and texture.
  • 1/2 teaspoon salt Adjust to taste.
  • Cheesecloth or a fine mesh strainer Essential for draining the yogurt.
  • Olive oil For serving.
  • Optional toppings (e.g., za'atar, herbs, olives) Customize with your favorite toppings.

Method
 

Preparation
  1. Place the yogurt in a bowl and mix in the salt.
  2. Line a strainer with cheesecloth and set it over a bowl.
  3. Pour the yogurt mixture into the lined strainer.
  4. Gather the cheesecloth and tie it closed, then place a weight on top to help extract the whey.
  5. Let it drain in the refrigerator for 12-24 hours, depending on the desired thickness.
Serving
  1. Once drained, transfer the labneh to a serving dish. Drizzle with olive oil and add optional toppings. Serve with pita bread or use it as a spread.

Notes

To store labneh, keep it in an airtight container in the refrigerator. It can last for up to two weeks. If you notice any excess whey on top, simply drain it off before serving. Experiment with the draining time to find your preferred thickness - less time for creamier labneh, more time for firmer texture. Make sure the cheesecloth is very clean to avoid any off-flavors.