Labneh

Creamy Middle Eastern yogurt cheese strained overnight until thick and spreadable. Serve as a dip with olive oil, za'atar, and warm pita bread.

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Ingredients

1
Pour 2 cups of plain full-fat yogurt into a medium bowl, then add 0.5 teaspoon of fine sea salt and stir for 30 seconds until the salt dissolves completely throughout the yogurt.
2
Lay a fine-mesh strainer over a bowl, then cut a piece of cheesecloth or a clean thin kitchen towel to fit inside the strainer with some hanging over the edges.
3
Pour the salted yogurt into the cheesecloth-lined strainer, then fold the hanging edges of cloth over the top to cover the yogurt completely.
4
Cover the strainer loosely with plastic wrap and place the entire setup in the refrigerator. Let it sit undisturbed for 24 hours; liquid (whey) will drain into the bowl below.
5
Remove the strainer from the refrigerator and carefully unfold the cheesecloth to reveal the thickened labneh—it should look like soft cream cheese.
6
Slide a rubber spatula around the inside of the cheesecloth, then lift the labneh out and transfer it to a serving plate or shallow bowl.
7
Make a shallow well or depression in the center of the labneh using the back of a spoon, then slowly pour 3 tablespoons of extra virgin olive oil into the well.
8
If using za'atar, sprinkle 0.5 teaspoon evenly over the olive oil in the center. Serve immediately with warm pita bread for dipping.

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