Labneh with Olive Oil
Creamy, tangy labneh is made by straining yogurt overnight until it reaches a rich, spreadable consistency. A drizzle of fruity olive oil and a pinch of sumac or paprika turn this Lebanese staple into an elegant mezze.
- Total time
- 15 min
- Servings
- 4
- Calories
- 160
- Protein
- 6g
Ingredients
- 2 cups Greek yogurt or full-fat plain yogurt
- ½ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Instructions
- 1
Line a fine-mesh strainer with two layers of cheesecloth, letting the cloth hang over the edges so you can fold it up later to cover the yogurt.
- 2
Pour the 2 cups yogurt into the lined strainer and stir in the salt until fully mixed.
- 3
Fold the overhanging cheesecloth up and over the yogurt to cover it completely, then place the strainer over a bowl deep enough that the bottom of the strainer sits at least 1 inch above the bowl (whey will drain into it).
- 4
Refrigerate overnight—at least 12 hours—until the yogurt is thick, spreadable, and about one-third of its original volume has drained as clear liquid (whey) into the bowl below.
- 5
Gather the edges of the cheesecloth and gently lift the ball of labneh out of the strainer, squeezing very lightly to remove any trapped whey.
- 6
Transfer the labneh to a serving bowl or plate, using the back of a spoon to gently spread it into a shallow, dimpled circle about 1/2 inch thick, like a soft mound.
- 7
Pour the 3 tablespoons of extra-virgin olive oil in a slow, thin spiral over the surface of the labneh, letting it pool in the dimples and coat the edges.
- 8
Serve immediately with warm pita bread, fresh vegetables, or crackers for dipping.
Tools you’ll need
- fine-mesh strainer
- cheesecloth
- bowl
- spoon
- serving dish or plate
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