Ingredients
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4 cups full-fat plain yogurt (Greek yogurt works best)
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1 teaspoon kosher salt
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olive oil, for drizzling (optional)
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za'atar, fresh herbs, or other toppings (optional)
Directions
Prepare the yogurt mixture: In a medium bowl, mix the yogurt with the salt until well combined.
Set up the draining station:
Line a fine-mesh sieve or strainer with several layers of cheesecloth. Place the sieve over a large bowl to catch the liquid that will drain out. Pour the salted yogurt into the cheesecloth.
Tie and strain:
Gather the edges of the cheesecloth together, twisting them to form a bundle. Tie the top tightly with kitchen twine or a rubber band.
Strain in the fridge:
Transfer the bowl with the yogurt-filled cheesecloth to the fridge and let it strain for 24 hours. The longer it strains, the thicker and creamier the labneh will be. For a more spreadable consistency, you can strain it for 12-18 hours.
Remove and serve:
After straining, open the cheesecloth and scoop the labneh into a serving dish. Drizzle it with olive oil, sprinkle za’atar or fresh herbs on top, and enjoy it with pita, crackers, or veggies!
Recipe Note
Labneh can be stored in an airtight container in the fridge for up to 1 week. You can also roll it into balls and store them submerged in olive oil for a longer shelf life.
