Homemade Labneh Recipe
A creamy, tangy Middle Eastern strained yogurt spread, labneh is simple to make and perfect for dipping or spreading with olive oil and za’atar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 48 hours 5 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Straining
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 32 ounces plain whole milk yogurt
- ⅛ teaspoon salt
- Za’atar (for serving)
- Extra virgin olive oil (for serving)
Instructions
- Line a fine strainer with a thick cheesecloth and set it over a bowl.
- Add the yogurt into the cheesecloth and sprinkle with salt. Stir gently to combine. Gather and tie the cheesecloth to seal.
- Place the strainer setup in a cool spot or refrigerator and let it strain for 24–72 hours, depending on desired thickness.
- Transfer the thickened labneh to a serving dish. Use the back of a spoon to create a swirled surface.
- Drizzle with olive oil and sprinkle with za’atar before serving.
Notes
- Strain longer for a thicker, cheese-like consistency.
- Store labneh in an airtight container in the refrigerator for up to 1 week.
- Serve with pita bread, fresh vegetables, or as a spread.
- You can roll thick labneh into balls and preserve in olive oil.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80 kcal
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 15 mg
Find it online: https://yumfamilyrecipes.com/homemade-labneh-recipe/
