Labné Recipe

Prepare the yogurt

Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel and set it over a bowl to catch whey. Spoon the 3 cups of full-fat Greek yogurt into the lined sieve, smoothing the top. Sprinkle 1 teaspoon of sea salt evenly over the top of the yogurt.

Strain the yogurt

Cover the yogurt loosely with plastic wrap or the edges of the cloth. Refrigerate, allowing the yogurt to strain for 12–24 hours depending on desired thickness: 12 hours yields thick yogurt, 18–24 hours yields a spreadable labné similar to cream cheese. For thicker, firmer labné (like a log), strain up to 24 hours and press gently on the yogurt with a spoon to remove additional whey.

Finish and season

Transfer the strained yogurt (labné) from the cloth to a bowl. Stir in 1 tablespoon of extra-virgin olive oil to loosen slightly and taste; add up to another tablespoon if desired for silkiness. If using, gently fold in 1 teaspoon lemon zest for brightness. Adjust seasoning, adding more salt if needed (start with 1/4 teaspoon at a time).

Plate and garnish

Spoon the labné onto a shallow serving plate and use the back of the spoon to create a shallow well in the center. Drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle 1 teaspoon za'atar and 1 teaspoon sumac evenly over the labné if using. Scatter 2 tablespoons toasted pine nuts and a few fresh mint leaves over the top for texture and color.

Warm the pita briefly in a skillet or oven (about 2–3 minutes per side in a hot dry skillet or 5 minutes in a 350°F / 175°C oven) until pliable and slightly puffed. Cut into wedges. Serve the labné immediately with warm pita wedges or pita chips for spreading.

Labné will keep refrigerated in an airtight container for up to 5 days. Any separated whey can be used in smoothies or baking.