Labna Recipe
Thick, creamy strained yogurt drizzled with olive oil.
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Ingredients
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Labna
Finishing & serving
Equipment (not eaten)
Method
Labna
Prepare straining setup
Line a fine-mesh sieve or colander with a double layer of cheesecloth or a very clean, thin kitchen towel. Place the lined sieve over a large bowl so drained liquid (whey) can collect beneath; ensure there is space between the bottom of the sieve and the bowl so whey can drain freely.
Salt and flavor yogurt
In a separate medium bowl, transfer the 4 cups of whole-milk yogurt. Stir in 1 teaspoon fine sea salt and 1 teaspoon fresh lemon juice if using. Mixing the salt now seasons the labna uniformly.
Fill and tie
Spoon the salted yogurt into the prepared cheesecloth-lined sieve. Gather the corners of the cloth together and tie with kitchen twine or twist into a loose bundle so excess whey can drip but air circulates. Do not seal tightly — you want whey to escape.
Strain
Place the bowl with the wrapped yogurt in the refrigerator. Allow to strain for 8–24 hours depending on desired thickness: 8–12 hours for a thick, cream-cheese-like consistency; 18–24 hours for a very thick, spreadable labna. Check once or twice and gently press any accumulated whey off the top so it continues to drain.
Unwrap and adjust
When the labna has reached your preferred consistency, remove it from the fridge. Unwrap the cloth and transfer the labna to a serving bowl. Taste and adjust seasoning with a pinch more salt if needed.
Finishing & serving
Plate and drizzle
Use the back of a spoon to create a shallow well in the center of the labna or smear it into an oval on a shallow serving dish. Drizzle 2 tablespoons of extra-virgin olive oil evenly over the top so it pools slightly in the well.
Finish with seasonings
Sprinkle 1 teaspoon dried za'atar or sumac, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh herbs (mint or dill) over the labna if using. These are optional but traditional and add brightness and aroma.
Serve
Serve the labna chilled or at cool room temperature with toasted pita, flatbread, or vegetable crudités. Leftover labna will keep in an airtight container in the refrigerator for up to 5–7 days; save the drained whey to use in soups, smoothies, or baking.