Labneh Recipe
Pressed yogurt, olive oil, za’atar
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Ingredients
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Labneh Base
Topping
Method
Labneh Base
- 1
Prepare yogurt for straining
In a medium bowl, mix the Greek yogurt with the salt until well combined.
- 2
Strain the yogurt
Line a fine-mesh strainer with several layers of cheesecloth or a clean kitchen towel, and place it over a large bowl. Pour the salted yogurt into the lined strainer.
- 3
Press and refrigerate
Gather the edges of the cheesecloth and twist to form a bundle. Secure with a string or twist tie. Place the whole setup in the refrigerator and allow the yogurt to drain for at least 12 hours, or up to 24 hours for a thicker consistency. Discard the whey that collects in the bowl.
- 4
Transfer labneh
Once the yogurt has thickened to a soft cheese-like consistency, remove it from the cheesecloth and transfer it to a serving bowl or airtight container.
Topping
- 5
Add olive oil and za’atar
Drizzle the labneh with extra virgin olive oil and sprinkle the za’atar evenly over the top.
- 6
Serve
Serve the labneh with warm pita bread, crackers, or fresh vegetables. Store in the refrigerator for up to one week.
