Labne Recipe

Season and adjust consistency

In a medium bowl, combine the Greek yogurt and the coarse sea salt. Taste and adjust salt if needed. If your yogurt is extremely thick and you want a silkier labne, stir in up to 1/4 cup whole milk yogurt in small increments until you reach a spreadable but not runny consistency.

Prepare strainer

Place a fine-mesh sieve over a large bowl so drained whey will collect in the bowl. Line the sieve with a double layer of cheesecloth or a clean, fine kitchen towel, leaving plenty of cloth hanging over the edges to gather the yogurt.

Transfer yogurt

Spoon the seasoned yogurt into the center of the cheesecloth-lined sieve. Fold the cloth over the yogurt to cover it completely.

Tie and hang (or weigh down)

Gather the cloth corners and secure with a rubber band or kitchen twine to make a pouch. You can either hang the pouch over a bowl (using a spoon balanced across the bowl rim) or leave the pouch sitting in the sieve. For a firmer, thicker labne, place a small plate on top of the pouch and weigh it lightly with a can or jar to help the whey drain faster.

Drain

Refrigerate the setup and allow yogurt to drain for 8–24 hours depending on desired thickness: about 8–12 hours for a thick cream-cheese–like spread, 18–24 hours for very dense, almost sliceable labne. Periodically check and discard (or reserve) the collected whey. Do not let the yogurt sit in the drained whey; if needed, empty the bowl under the sieve to keep whey away from the pouch.

Unwrap and transfer

After draining, unwrap the cheesecloth and transfer the strained labne to a clean bowl. Stir gently to smooth. Taste and add a tiny pinch of salt if needed.

Spread and season

Spoon the labne into a shallow serving dish and use the back of a spoon to create a swirl or shallow well in the center.

Add oil and garnishes

Drizzle 1–2 tablespoons extra-virgin olive oil over the top. Sprinkle the za'atar or sumac, then scatter toasted pine nuts (or walnuts), chopped herbs (mint or dill), a little lemon zest if using, and finish with freshly ground black pepper.

Serve

Serve chilled or at room temperature with warm pita bread, crisp vegetables, crackers, or use as a spread for sandwiches and mezze. Leftover labne keeps tightly covered in the refrigerator for up to 5–7 days.

The drained whey collected in the bowl is flavorful and can be used in smoothies, as a brine for vegetables, in bread or pancake batter, or to water plants. It can also be frozen for later use.