Description
Labneh is a traditional Middle Eastern strained yogurt cheese that is creamy, tangy, and versatile. This easy and authentic recipe shows you how to transform full-fat Greek or Balkan-style yogurt into a thick, spreadable labneh using simple straining techniques. Serve it drizzled with extra virgin olive oil and your favorite toppings like za’atar, chili flakes, and fresh herbs for a delicious appetizer or snack.
Ingredients
Scale
Main Ingredients
- 2 cups full-fat Greek or Balkan-style yogurt
- 1 tsp kosher salt
Toppings and Garnishes
- Extra virgin olive oil, for drizzling
- Za’atar, to taste
- Chili flakes, to taste
- Chili paste, optional
- Chopped tomatoes, optional
- Chopped cucumbers, optional
- Fresh herbs (such as parsley, mint), for garnish
Instructions
- Mix Yogurt and Salt: In a small or medium bowl, combine 2 cups of full-fat Greek or Balkan-style yogurt with 1 teaspoon of kosher salt. Stir thoroughly to evenly distribute the salt throughout the yogurt.
- Prepare Straining Setup: Place a fine mesh strainer over a large bowl. Line the strainer with two layers of cheesecloth, ensuring there is enough cloth hanging over the edges to later tie a knot securely around the yogurt.
- Transfer Yogurt to Cheesecloth: Pour the salted yogurt into the cheesecloth-lined strainer. Fold the excess cheesecloth over the yogurt, then twist and tie the top to create a tight bundle. This will allow the whey to drain while keeping the yogurt contained.
- Refrigerate to Strain: Place the bowl with the strainer and yogurt in the refrigerator overnight, about 12 to 24 hours. During this time, the whey will strain out, thickening the yogurt into labneh.
- Check Consistency: After the initial 12 hours, unwrap and inspect the labneh. If it is thicker than yogurt but not yet to your desired consistency, re-wrap and continue straining for a few more hours. Do not exceed 24 hours of total straining time.
- Serve Labneh: Once strained to your liking, transfer the creamy labneh to an airtight container or a serving dish. Drizzle generously with extra virgin olive oil and garnish with za’atar, chili flakes, fresh herbs, chopped tomatoes, cucumbers, or chili paste as preferred.
Notes
- Use full-fat yogurt for the best creamy texture; low-fat yogurts will result in less rich labneh.
- Do not strain for longer than 24 hours as it may become too firm or dry.
- You can save the strained whey for use in smoothies, soups, or baking as it contains beneficial nutrients.
- Labneh can be served as a dip, spread on bread, or as part of a mezze platter.
- For thicker labneh, start with Greek yogurt and strain closer to the 24-hour mark.
- Prep Time: 10 minutes
- Cook Time: 24 hours (straining time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labneh, strained yogurt, Middle Eastern yogurt cheese, yogurt spread, authentic labneh recipe, easy labneh
