Labne Recipe

Name: One Lebaneses Labne Recipe
Cook time: 24 h
Total time: 24 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 4 cups full-fat plain yogurt; 1 tsp salt; 1 clove garlic, finely grated or minced; 3 tbs extra-virgin olive oil; 1 tsp dried mint; 1 tsp dried oregano; 0.25 tsp ground black pepper; 0.5 tsp lemon zest (optional); 2 tbsp fresh herbs for garnish (optional); 1 tbs extra olive oil for serving (optional)

Inspired by One Lebanese

Time24h

Serves8

Strained cream of yogurt, garlic and dry herbs.

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Ingredients

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Labne (strained yogurt cheese)

4 cups full-fat plain yogurt

1 tsp Celtic sea salt

1 clove garlic, finely grated or minced

3 tbs extra-virgin olive oil

1 tsp dried mint

1 tsp Dried oregano

1/4 tsp ground black pepper

1/2 tsp lemon zest (optional)

2 tbsp fresh herbs for garnish (optional)

1 tbs extra olive oil for serving (optional)

Method

Labne (strained yogurt cheese)

Prepare 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 large bowl so drained whey can collect. If you have a yogurt strainer, use that. Spoon the 4 cups of full-fat plain yogurt into the lined sieve, spreading it evenly. Sprinkle 1 tsp salt over the surface and stir lightly to distribute the salt through the yogurt before it drains.

Drain

Fold the cheesecloth gently over the yogurt to cover. Place the setup in the refrigerator and allow yogurt to drain for 12–24 hours depending on desired thickness: about 12 hours for spoonable, thick Greek-style yogurt; 18–24 hours for a spreadable, cream-cheese-like labne. If you prefer faster draining, hang the cloth bundle from a wooden spoon over a bowl to let whey drip more freely.

Check consistency and season

After draining, transfer the thickened yogurt (labne) into a bowl. Taste and adjust seasoning: mix in the finely grated or minced garlic (1 clove) and add a little more salt if needed. Add 0.25 tsp ground black pepper and the optional 0.5 tsp lemon zest if using. Stir until smooth and uniform.

Flavor with herbs and oil

Gently fold in 1 tsp dried mint and 1 tsp dried oregano. Reserve about 1 tbs of the extra-virgin olive oil to drizzle when serving; fold the remaining 2 tbs lightly into the labne to make it creamier and to integrate the herbs and garlic evenly.

Plate and garnish

Spread the labne on a serving plate or transfer to a shallow bowl. Create a shallow well in the center and drizzle the reserved 1 tbs extra-virgin olive oil over the top. Sprinkle the 2 tbsp fresh herbs (such as chopped parsley or fresh mint) and a pinch more dried herbs if desired. Finish with a grind of black pepper.

Storage

Store any leftover labne in an airtight container in the refrigerator for up to 5–7 days. If the labne stiffens, stir in a little olive oil or a spoonful of yogurt to loosen before serving. Save drained whey for soups, smoothies, or baking (up to 1 week refrigerated or frozen).