Name: Alkofeia restaurants Labneh Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 cups whole-milk plain yogurt; 1 tsp fine sea salt; 2 tbs extra-virgin olive oil; 0 to taste freshly ground black pepper; 0 to taste dried za'atar or chopped fresh herbs (mint/thyme); 2 tbs toasted pine nuts or chopped pistachios; 1 each fine-mesh sieve or chinois; 1 each cheesecloth or clean thin kitchen towel; 1 each large bowl (to catch whey); 1 each small bowl or jar for storage; 1 each weight (small plate + canned goods) or clip

Method

Labneh

Season the yogurt

In a large bowl, stir the yogurt with the fine sea salt until evenly combined. Taste and adjust salt if desired — a light saltiness helps the labneh develop flavor.

Prepare the strainer

Set the fine-mesh sieve or chinois over a large bowl so there is space between the bottom of the sieve and the bowl for whey to collect. Line the sieve with a double layer of cheesecloth or a clean thin kitchen towel, leaving enough cloth overhang to gather corners together.

Transfer yogurt to cloth

Spoon the salted yogurt into the center of the lined sieve. Gather the cloth corners up around the yogurt and twist gently to form a snug bundle. Do not squeeze hard — you want whey to drain naturally.

Drain the whey

Cover the bundled yogurt loosely with a plate or plastic wrap and place a small weight on top (a small plate topped with a can or jar works well) to encourage even draining. Refrigerate the whole assembly to keep the yogurt safe while it drains.

Timing for desired thickness

Drain for 8–12 hours for a thick, spreadable labneh (similar to cream cheese). For a very thick, spoonable labneh you can drain 18–24 hours. Periodically check and discard or reserve the collected whey (whey can be used in baking or smoothies).

Unwrap and transfer

When the labneh has reached your preferred thickness, remove the bundle from the sieve. Unwrap the cheesecloth and transfer the labneh to a small bowl or jar. Stir gently to smooth the surface.

Adjust seasoning

Taste and adjust salt if needed. If you prefer a tangier labneh, you can fold in a tablespoon of plain yogurt before serving, then chill for 15–30 minutes to meld flavors.

Storage

Store labneh in an airtight container in the refrigerator for up to 7 days. Keep any collected whey refrigerated and use within 3–5 days or freeze for longer storage.

Finishing & Serving

Spoon the labneh into a shallow serving bowl, creating a small well in the center for oil.

Drizzle the extra-virgin olive oil over the top (about 2 tablespoons). Sprinkle toasted pine nuts or chopped pistachios across the surface, then finish with za'atar or fresh herbs and a crack of black pepper to taste.

Serve with warm pita, flatbread, fresh vegetables, or use as a spread on sandwiches. If not serving immediately, cover and refrigerate; add toppings just before serving.

Using whey (optional)

Reserve whey and use it as a substitute for water or milk in baking (breads, pancakes), add to smoothies for extra protein, or use to cook grains for added flavor. Use within a few days or freeze in ice cube trays for longer storage.