Description
This Homemade Labneh recipe transforms simple yogurt into a thick, creamy Middle Eastern spread. With its tangy flavor and smooth texture, labneh is perfect as a dip, appetizer, or spread topped with olive oil and herbs.
Ingredients
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2 cups plain full-fat yogurt
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1/2 teaspoon salt
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1–2 tablespoons olive oil, for serving
- Optional toppings: za’atar, fresh herbs, crushed red pepper, or paprika
Instructions
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In a bowl, mix the plain yogurt with the salt until well combined.
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Line a fine mesh strainer with cheesecloth or a clean kitchen towel.
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Place the strainer over a bowl to catch the liquid that will drain from the yogurt.
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Spoon the yogurt mixture into the lined strainer.
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Fold the cheesecloth or towel over the yogurt to cover it.
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Place the strainer and bowl in the refrigerator.
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Allow the yogurt to strain for 12–24 hours, depending on the thickness you prefer.
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Once thickened, transfer the labneh to a serving bowl.
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Drizzle with olive oil and sprinkle with your favorite toppings before serving.
Notes
12 hours of straining produces a soft, creamy spread.24 hours of straining creates a thicker, cheese-like texture.Full-fat yogurt gives the richest and creamiest labneh.The drained liquid (whey) can be saved for smoothies, soups, or baking.For a classic serving style, drizzle with olive oil and sprinkle with za’atar or herbs.
