This homemade labneh is the perfect addition to a mezze board. It’s a tangy, Mediterranean yogurt cheese made with only two
simple ingredients!
SERVINGS: 8
COURSE: Appetizers, Condiments, Dips
PREP TIME: 5 minutes
TOTAL TIME: 2 days
INGREDIENTS
– 32 ounces whole milk yogurt
– ⅛ teaspoon salt
– Za’tar for serving
– Extra virgin olive oil for serving
INSTRUCTIONS
– Line a fine strainer with a thick cheesecloth and set over a bowl.
– Place the yogurt into the cheesecloth carefully and sprinkle it with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering the yogurt.
– Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your
desired thickness.
– Remove the strained labneh from the cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern on top of the labneh.
EQUIPMENT
– Fine mesh sieve/strainer
– Mixing bowls
NOTES
Storage:You can store homemade labneh in
an airtight container in the refrigerator for
up to 2 weeks.
Substitutes: For best results, follow the recipe as is. However, feel free to use Greek yogurt instead of whole milk yogurt if you’d prefer.
