Homemade Labneh
This creamy and tangy, homemade yogurt cheese is a Middle Eastern staple.
- Prep time
- 5 min
- Cook time
- 16 hr 51 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups (32 ounces) whole milk yogurt
- 3/4 teaspoon kosher salt
- Extra virgin olive oil
- Za’atar (or chopped fresh herbs)
- Warm pita bread
- Sliced vegetables
Instructions
- 1
Season the yogurt. Pour the yogurt into a large bowl. Stir in the salt.
- 2
Drain the yogurt. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours.)
- 3
Serve. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping.