Labneh Recipe

Prepare straining setup

Line a fine-mesh sieve or colander with a double layer of cheesecloth or an unbleached thin kitchen towel. Place the sieve over a bowl deep enough that the bottom of the sieve does not touch the drained whey. This collects liquid and allows airflow around the yogurt.

Season yogurt

In a mixing bowl, combine 3 cups plain full-fat Greek yogurt with 1 tsp fine sea salt and 1 tbsp lemon juice (if using). Stir gently until evenly combined. The salt helps drawing liquid and seasons the labneh; lemon adds a subtle brightness but can be omitted.

Transfer to cloth

Spoon the seasoned yogurt into the center of the prepared cheesecloth. Fold the cloth over the yogurt to fully enclose it, then bring the corners together and tie with kitchen twine or secure with a clip so the bundle is closed but air can circulate.

Strain

Place the wrapped yogurt in the sieve over the bowl and refrigerate. For a thick spreadable labneh, strain 12–24 hours; for very thick, cream-cheese-like labneh, strain 24–48 hours. Every 12 hours, check and pour off collected whey from the bowl so draining continues. Total recommended time: 18 hours for a classic texture.

Unwrap and adjust

After straining to desired thickness, unwrap the cloth and transfer the labneh to a bowl. Taste and adjust salt if necessary (add a pinch at a time). If the labneh is too tangy or thick, fold in up to 1–2 tbsp yogurt; if too loose, return to cloth and strain a bit longer.

Plate the labneh: spread the strained labneh onto a shallow serving plate with the back of a spoon, creating a shallow well in the center to hold oil and seasonings.

Drizzle 2–3 tablespoons extra-virgin olive oil over the labneh, focusing some into the central well so it pools attractively.

Sprinkle 2 tsp dried mint evenly over the surface. If using, lightly dust 1/2 tsp sumac for color and tang, then add 1/4 tsp freshly cracked black pepper and 1 tbsp chopped fresh parsley for freshness.

Finish with a final drizzle of the remaining olive oil (about 1 tbsp) and serve immediately with toasted pita chips or fresh crudités. Labneh can be refrigerated for up to 5 days in an airtight container; bring to room temperature before serving for best texture and flavor.