Labneh

Name: Labneh
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 4 cups whole milk Greek yogurt; 1 tsp fine sea salt; 2 tbsp extra virgin olive oil; 1 tbsp za'atar spice blend

A thick, strained yogurt cheese infused with salt and topped with olive oil and za'atar. It offers a tangy flavor and velvety texture perfect for dipping.

10 minEasyServes 890 cal/serving

Middle EasternAppetizerNo-CookVegetarianMediterraneanLow CarbKetoHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

4 cups whole milk Greek yogurt
1 tsp fine sea salt
2 tbsp extra virgin olive oil
1 tbsp za'atar spice blend

Instructions

1

In a medium bowl, mix 4 cups whole milk Greek yogurt and 1 tsp fine sea salt together until thoroughly combined.
2

Line a fine-mesh strainer with cheesecloth and place it over a deep bowl.
3

Spoon the yogurt mixture into the cheesecloth, gather the edges, and tie tightly.
4

Refrigerate for 12 to 24 hours to drain whey until the spread reaches a thick consistency.
5

Transfer to a shallow dish, swirl top with the back of a spoon, drizzle with 2 tbsp extra virgin olive oil, and sprinkle with 1 tbsp za'atar spice blend.

Questions

Can I make Labneh dairy-free?

Yes. The dairy in this entry is 4 cups whole milk Greek yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Labneh keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Labneh?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Tahini Sauce sauce
Mint Lemonade drink
Mo Hanh sauce

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