Labneh (Strained Yogurt Cheese)

Transform strained yogurt into a silky Middle Eastern yogurt cheese garnished with olive oil, zaatar, and sumac for a bright, herb-spiced labneh dip.

Course Condiments & Pickles

Cuisine Middle Eastern

Keyword dip, easy, spread, yogurt

Level Beginner

Main Ingredient Dairy

Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian

Prep Time 2

Cook Time 0

Straining Time 1

Total Time 1 2

Servings servings

Calories 184kcal

Whisk 1 teaspoon salt into 800 grams yogurt.
800 grams yogurt, 1 teaspoon salt
Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. You can also use a large coffee filter or even a wet paper towel. Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl.
Pour the yogurt into the lined sieve. Cover and refrigerate for 2-3 hours. You'll have a lot of whey accumulated in the bottom of the bowl which you can discard (or save and use to marinate meat or fish). Put the sieve back over the bowl and continue to drain the yogurt overnight.
When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer.
Transfer the Labneh to a serving dish and use a spoon to flatten it out and make swirls in the top.
Drizzle the labneh dip with 2 tablespoons olive oil. Garnish with zaatar and sumac.
2 tablespoons olive oil, zaatar, sumac