House Labneh Recipe

Season yogurt

Place the 32 oz of full-fat Greek yogurt in a large bowl. Add 1 tsp sea salt and stir until evenly incorporated. Tasting as you go is okay — the salt should be noticeable but not overly salty.

Prepare strainer

Line a large fine-mesh strainer with a double layer of cheesecloth or a very fine kitchen towel. Set the strainer over a large bowl so there is at least 1–2 inches (2.5–5 cm) of space between the bottom of the strainer and the collected whey.

Transfer yogurt

Spoon the salted yogurt into the lined strainer, smoothing the top so the yogurt is evenly distributed. Gather the cheesecloth edges up over the yogurt and twist to form a tight packet, or fold the towel over the yogurt to cover completely.

Strain

Place the bowl with the strainer in the refrigerator uncovered (or covered loosely with plastic wrap if you prefer). Let the yogurt drain for 12–24 hours depending on desired thickness: 12 hours yields a thick, spoonable labneh; 24 hours yields a very thick, almost spreadable cheese. For a firmer, spreadable log, drain 24 hours. Check once or twice to make sure whey is collecting and remove any excess whey from the bowl so the yogurt isn't sitting in liquid.

Finish labneh

When labneh has reached desired consistency, transfer it to an airtight container and smooth the top with a spoon or spatula. If you prefer to shape into a log, place the drained mass on plastic wrap and roll tightly to form a 6–8 inch log, then chill for 1–2 hours to set the shape.

Add finishing oil & za'atar

Just before serving, create a shallow well in the center of the labneh and pour 2 tbs high-quality olive oil into the well. Sprinkle 1 tsp za'atar evenly over the top (or garnish around the oil).

Sprinkle the chopped fresh mint (2 tbs) and chopped fresh parsley (2 tbs) over the labneh. Add 2 tbs toasted pine nuts or chopped walnuts if using, and scatter 1/2 tsp sumac and 1 tsp lemon zest for brightness if desired.

Serve the labneh at cool-chilled temperature with 8 pieces warm pita or sliced vegetables alongside. Provide a small spoon for scooping and extra olive oil on the side if guests want more.

Store leftover labneh in an airtight container in the refrigerator for up to 5–7 days. If excess whey has accumulated, drain it off before returning the labneh to the container. Labneh can also be frozen for up to 1 month but texture may change slightly after thawing.

If you prefer a tangier labneh, use plain full-fat yogurt (not Greek) and strain longer, or mix in 1–2 tbs of plain yogurt to adjust tang. Use strained labneh as a spread, dip, or base for grilled meats and bowls.