Easy Homemade Labneh Recipe
This easy homemade labneh recipe transforms yogurt into a creamy spreadable cheese that's perfect as a dip or as a topping for sandwiches. It's deliciously tangy and incredibly simple to make.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 32 oz plain Greek yogurt preferably full-fat
- 1 tsp salt or more to taste
- 2 tbsp olive oil for serving, optional
- 1 tbsp za'atar for garnish, optional
Instructions
Preparation Steps
- In a medium bowl, combine the Greek yogurt and salt. Stir until the salt is fully incorporated.
- Line a colander with a layer of cheesecloth, leaving plenty of overhang. Set the colander over a large mixing bowl.
- Pour the yogurt mixture into the cheesecloth, gather the edges, and tie it into a bundle with a kitchen string.
- Place the bowl with the colander in the refrigerator and let it drain for 24-48 hours, until the labneh reaches your desired thickness.
- Unwrap the cheesecloth, transfer the labneh to a serving dish, and drizzle with olive oil and za'atar if desired. Serve chilled.
Notes
Labneh can be stored in an airtight container and refrigerated for up to two weeks. Adjust salt levels depending on personal taste.