Labneh is a fresh cheese made by salting and straining yogurt; it's a delicious condiment that's also great as a dip, mixed into sauces, and spread under salads. Here's how I make my Labneh, garnished with olive oil, za'atar, and sumac.
Prep Time 2 minutes
Cook Time 0 minutes
Straining Time 1 day
Total Time 1 day 2 minutes
Servings 4 servings
Calories 184 kcal
Whisk the salt into the yogurt.
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 with good olive oil. Garnish with za'atar and sumac.
Amount Per Serving
Calories from Fat 126
% Daily Value*
Saturated Fat 5g25%
Vitamin A 198IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.