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Labneh

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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.

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Questions

How long does Labneh take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

What equipment do I need for Labneh?

Beyond a knife and a board, the method uses cheesecloth (step 2) and a fine-mesh sieve (step 2). If you do not have one, a clean thin dish towel replaces the cheesecloth.

What can I use instead of za'atar in Labneh?

The entry for Labneh calls for 1 tbsp za'atar spice blend. In its place: Combine dried thyme or oregano with toasted sesame seeds and a little lemon zest, which stands in for the sumac.

Can I make Labneh dairy-free?

Yes. The dairy in Labneh 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.

Which part of Labneh can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 24 hours: "Refrigerate for 12 to 24 hours to drain whey until the spread reaches a thick consistency." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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