Labneh (Strained Yogurt)
- Ingredient count
- 4 ingredients
- Total time
- 12 hrs
- Servings
- Serves 8
Ingredients
Add Yogurt & Salt
Add the yogurt and salt to a bowl.
into the bowl
Stir Until Smooth
Stir until the salt is evenly mixed into the yogurt.
Line a Strainer
Line a fine-mesh strainer with a double layer of cheesecloth and set it over a deep bowl, leaving room underneath for the whey to collect.
A double layer of cheesecloth, over a deep bowl
Spoon In the Yogurt
Spoon the salted yogurt into the cheesecloth-lined strainer.
into the strainer
Fold the Cloth Over
Gather the edges of the cheesecloth and fold them over the yogurt to cover it.
Strain in the Fridge
Refrigerate and let the yogurt drain for 12 to 24 hours, until it is thick, creamy and spreadable; the longer it strains, the thicker it gets.
12–24 hrs
In the fridge — 12 hours for soft and spreadable, up to 24 for thicker
Unwrap the Labneh
Unwrap the cheesecloth to reveal the thick, creamy labneh, and discard the whey that has collected in the bowl.
Thick, creamy and spreadable
Spoon onto a Plate
Spoon the labneh onto a shallow serving plate.
into the serving dish
Spread & Swirl a Well
Spread the labneh out with the back of a spoon, swirling a shallow well into the middle.
Drizzle with Olive Oil
Drizzle generously with extra-virgin olive oil, letting it pool in the well.
Sprinkle with Za'atar
Sprinkle with za'atar, if using.
into the serving dish
Serve
Serve with warm pita, fresh vegetables and olives.
Thick & creamy!
With warm pita, cucumbers, tomatoes, and olives.