Labneh: Creamy Strained Yogurt
Thick, tangy labneh made by straining yogurt overnight. Serve as a dip with olive oil and za'atar, or roll into balls for a stunning mezze platter.
- Total time
- 1440 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 2 cups Full-fat Greek yogurt or plain yogurt
- ½ teaspoon Salt
- 2 tablespoons Extra-virgin olive oil
- ½ teaspoon Za'atar seasoning
Instructions
- 1
Line a fine-mesh strainer with 3 layers of cheesecloth, letting the cloth hang over the edges so you can fold it over the yogurt later.
- 2
Pour 2 cups of yogurt into the cheesecloth-lined strainer, then sprinkle 0.5 teaspoon of salt directly onto the yogurt surface.
- 3
Fold the overhanging cheesecloth over the top of the yogurt to cover it completely, then set the strainer over a bowl, making sure the strainer does not touch the bottom of the bowl.
- 4
Place the strainer and bowl in the refrigerator and let the yogurt drain for 24 hours, during which whey will drip into the bowl below and the yogurt will thicken into a spreadable paste.
- 5
Unwrap the cheesecloth and transfer the strained labneh to a serving bowl or plate, creating a shallow well or dome shape with the back of a spoon.
- 6
Drizzle 2 tablespoons of extra-virgin olive oil over the surface of the labneh, covering it evenly and filling any wells you created.
- 7
Sprinkle 0.5 teaspoon of za'atar seasoning over the olive oil, focusing on the center so the spice and oil remain visible and appetizing.
Tools you’ll need
- fine-mesh strainer
- cheesecloth or clean kitchen towel
- mixing bowl
- serving bowl or plate
- spoon
- refrigerator
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