Description
Labneh is a rich and creamy Middle Eastern yogurt cheese, made by straining full-fat yogurt until thick. It’s tangy, smooth, and perfect as a dip, spread, or base for countless savory dishes.
Ingredients
Scale
- 2 cups full-fat plain yogurt
- 1/2 teaspoon salt
- Olive oil, for drizzling (optional)
- Za’atar, for topping (optional)
Instructions
- In a bowl, mix yogurt with salt until combined.
- Line a fine mesh sieve with cheesecloth and place over a deep bowl.
- Pour the salted yogurt into the cloth. Gather the corners and tie securely.
- Place the setup in the refrigerator and allow to strain for 12–24 hours.
- Once thickened, transfer labneh to a serving bowl.
- Swirl the surface, drizzle with olive oil, and sprinkle with za’atar if desired.
Notes
- Use full-fat yogurt for the best texture and flavor.
- The longer you strain, the thicker your labneh will be.
- Save the whey for smoothies or soaking grains.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg