Description
Labneh is a creamy and tangy Middle Eastern strained yogurt cheese made by draining full-fat yogurt, resulting in a rich and spreadable cheese. It is commonly served drizzled with olive oil and sprinkled with za’atar, perfect as a dip or spread.
Ingredients
Scale
Ingredients
- 900g full-fat yogurt (regular or Greek)
- ½ tsp coarse sea salt
- Olive oil, for drizzling
- Za’atar, for sprinkling
Instructions
- Prepare the yogurt: Mix the 900g of full-fat yogurt with ½ teaspoon of coarse sea salt thoroughly to flavor the yogurt before straining.
- Set up the straining cloth: Line a sieve placed over a large measuring jug or bowl with a muslin cloth. Spoon the salted yogurt into the muslin cloth.
- Secure and hang the yogurt: Gather the sides of the muslin cloth together and tie tightly with kitchen string, leaving enough string to suspend the bundle. Make a loop with the excess string and hang the muslin parcel from your kitchen sink tap, positioning the bowl or jug underneath to catch the draining liquid.
- Drain the yogurt: Leave the yogurt to drain for 12 to 24 hours. If the weather is warm, place the setup refrigerated to prevent spoilage. The longer the draining time, the firmer the labneh will become; reduce draining time if a softer dip-like consistency is preferred.
- Serve: Once drained to your preferred consistency, scrape the labneh into a serving bowl or container. Drizzle generously with olive oil and sprinkle za’atar over the top before serving.
Notes
- The thickness of the labneh depends on how long you let it drain; longer draining results in a thicker cheese.
- Using full-fat yogurt yields the creamiest and richest labneh.
- Za’atar adds a distinctive herbal and tangy flavor—feel free to substitute with other spices like sumac or fresh herbs if preferred.
- Ensure the muslin cloth is clean and food-safe for straining.
- Labneh can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12-24 hours (draining time)
- Category: Dips & Spreads
- Method: Straining
- Cuisine: Middle Eastern
Keywords: labneh, strained yogurt, Middle Eastern cheese, yogurt dip, zaatar, olive oil, homemade labneh
