Name: Creamy Labneh with Olive Oil and Za’atar Recipe
Prep time: 10 min
Cook time: PT-491565H47M42S
Total time: PT-491565H47M42S
Cuisine: Middle Eastern
Ingredients: 900g full-fat yogurt (regular or Greek); ½ tsp coarse sea salt; Olive oil, for drizzling; Za’atar, for sprinkling

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Introduction

Labneh is a creamy, tangy Middle Eastern yogurt cheese that’s easy to make at home. It’s wonderfully versatile—perfect as a dip, a spread, or an ingredient in various dishes. With just a few simple ingredients, you can transform regular yogurt into a rich, velvety treat.

A bowl filled with a creamy white cheese spread that has a rough, slightly crumbly texture as the base layer, topped with a pool of golden olive oil that fills the center and small specks of dried herbs scattered evenly across the surface. A silver spoon rests inside the bowl, dug slightly into the cheese, suggesting it is ready to serve. Next to the bowl are folded pieces of pita bread with golden brown patches on their soft, slightly puffy surface, all placed on a red cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

900g full-fat yogurt (regular or Greek)
½ tsp coarse sea salt
Olive oil, for drizzling
Za’atar, for sprinkling

Instructions

Step 1: Mix the yogurt with ½ teaspoon of coarse sea salt until well combined.
Step 2: Set a sieve over a large bowl or measuring jug and line it with a muslin cloth.
Step 3: Spoon the salted yogurt into the muslin-lined sieve. Gather the edges of the cloth and tie them tightly with kitchen string, leaving enough string to suspend the bundle.
Step 4: Hang the muslin parcel from the tap or a hook in your kitchen sink, securing the bowl or jug underneath to catch the drained liquid.
Step 5: Leave the yogurt to drain for 12 to 24 hours. If the weather is warm, place the sieve with the yogurt in the refrigerator instead to keep it cool while draining.
Step 6: Once drained, the labneh will be firm. The longer it drains, the thicker it gets. For a dip consistency, drain for less time.
Step 7: Scrape the labneh into a bowl or container. Drizzle with olive oil and sprinkle with za’atar before serving.

Tips & Variations

Use full-fat yogurt for the creamiest, richest labneh.
Try adding garlic or herbs to the yogurt before draining for extra flavor.
Za’atar can be swapped for sumac, chopped fresh mint, or za’atar blends for different flavor profiles.
If you don’t have muslin, a clean thin kitchen towel or cheesecloth also works well for straining.

Storage

Store labneh in an airtight container in the refrigerator for up to one week. Keep it covered with a little olive oil to maintain moisture and prevent drying. Reheat is not necessary; simply serve chilled or at room temperature.

How to Serve

A bowl filled with a creamy white spread topped with a layer of golden olive oil and sprinkled with small green herbs. The spread is thick and fluffy with a soft texture, swirled gently in the bowl to create little peaks and valleys. A shiny silver spoon rests in the spread, slightly digging into it. Next to the bowl, there are stacked pieces of flatbread with brown toasted spots on top, placed on a red cloth. The bowl is white and set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt for labneh?

While you can use low-fat yogurt, the labneh will be less creamy and may have a more crumbly texture compared to using full-fat yogurt.

How do I make labneh thicker or thinner?

The thickness depends on how long you drain the yogurt. For thicker labneh, drain it longer (up to 24 hours). For a softer dip-like consistency, drain for a shorter time, around 12 hours.