Homemade Labneh
Cold, creamy, and tantalizingly tangy, this homemade, 2-ingredient labneh recipe can be considered Middle Eastern cream cheese.
- Prep time
- 10 min
- Cook time
- 36 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 32 oz whole yogurt ((See Note 1))
- 1/2 tsp salt
- olive oil
- zaatar spice blend
- marinated vegetables
- pita
Instructions
- 1
Line a sieve over a larger bowl to catch the expressed liquid with either 3 layers of cheese cloth or a linen towel (See Note 2). Set aside.
- 2
In a bowl whisk together the yogurt and salt. Pour this into the lined sieve and carefully tie the loose cheese cloth or linen ends together.
- 3
Place the the bowl/sieve filled yogurt package in the refrigerator for 24 to 36 hours.
- 4
Discard the liquid and untie the package. The yogurt will be thick and slightly dry with a smooth creamy interior. Gently roll it out of the cheese cloth or linen and keep in a container that seals. Refrigerate for up to a week.