House-made Labneh Recipe

Salt the yogurt

In a medium bowl, stir the 3 cups of full-fat Greek yogurt with 1 teaspoon fine sea salt until evenly combined.

Line and strain

Place a fine-mesh sieve over a large bowl. Line the sieve with a double layer of cheesecloth (or a lint-free kitchen towel). Spoon the salted yogurt into the lined sieve, smoothing the top.

Drain

Gather the cheesecloth corners and tie or secure so the yogurt forms a pouch. Chill in the refrigerator and let drain for 12–24 hours until the yogurt is thick and spreadable (about cream cheese consistency). For a firmer labneh, drain up to 36 hours, draining any accumulated whey from the bowl periodically.

Unmold and refrigerate

After draining, transfer the labneh to a covered container and refrigerate until assembly. Reserve any drained whey for smoothies or discard.

In a small bowl or jar combine 6 tablespoons honey, 1 teaspoon fresh yuzu juice (or omit if unavailable), 1 teaspoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add more lemon or yuzu for brightness, or more honey for sweetness. Keep at room temperature until plating.

Prepare the fruit

Peel and slice the 2 kiwis into 1/4-inch rounds or half-moons. Hull and quarter the 8 strawberries (slice larger berries to bite size).

Toast nuts

In a small dry skillet over medium heat, toast 1/4 cup pistachios or sliced almonds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool, then coarsely chop if whole.

Pick and lightly bruise the 12 basil leaves (stack, roll, and slice if chiffonade is desired). If using microgreens, have them ready.

Spoon or spread a generous mound (about 1/2 cup) of chilled labneh in the center of each serving plate. For 4 servings, divide the labneh into four even portions.

Arrange kiwi slices and strawberry quarters attractively around and on top of the labneh, leaving some exposed for texture contrast.

Drizzle 1/2 tablespoon of the viyuzu honey dressing over each portion of labneh and fruit. Finish each plate with a light drizzle of extra-virgin olive oil (about 1/4 teaspoon each) and a light sprinkle of flaky sea salt (a small pinch).

Scatter toasted nuts and microgreens around the plate, and tuck basil leaves on top—reserve a few whole leaves for garnish and chiffonade the rest.

Serve immediately, or refrigerate up to 1 hour before serving. Leftover labneh keeps covered refrigerated for up to 5 days; dressing can be refrigerated separately for up to 1 week.