Description
Transform plain yogurt into a creamy and tangy labneh that’s perfect for dipping or spreading.
Ingredients
- 32 ounces plain whole milk yogurt
- 1/8 teaspoon salt
- Za’atar for serving
- Extra virgin olive oil for serving
Instructions
- Prepare Your Strainer: Line a fine-mesh strainer with a thick cheesecloth and set it over a bowl to catch the whey.
- Add the Yogurt: Spoon the yogurt into the cheesecloth.
- Season with Salt: Sprinkle salt over the yogurt and stir gently. Tie the cheesecloth to keep out air.
- Let It Strain: Allow it to strain for 24-72 hours, depending on your desired thickness.
- Unwrap and Serve: Once thick, unwrap labneh, transfer to a serving dish, drizzle with olive oil, and sprinkle za’atar.
Notes
Adjust the straining time based on how thick you want your labneh. Keep it stored in the fridge with a drizzle of olive oil on top for freshness.
- Prep Time: 15 minutes
- Cook Time: 2880 minutes
- Category: Appetizer
- Method: Straining
- Cuisine: Middle Eastern