Labneh is a thick, tangy, and super-satisfying yogurt spread. It is made similarly to Greek yogurt, by straining regular yogurt until most of the liquid has come out. It is a very popular dish in the Middle East and is often made at home. In my family, my grandfather used to make this for us and we called it “grandpa cheese”.

You only need two ingredients for this dish: yogurt and salt. You could use any kind of yogurt, but I suggest whole yogurt or even Balkan yogurt for the best consistency. Besides that, you will need a cheesecloth and somewhere to hang the yogurt to drain. Or, if you prefer, a bowl and a mesh sieve will work (which is what I normally use).

Yield: 4 servings | Prep time: 5 minutes | Time until ready: 24-48 hours

Ingredients

• 2 cups yogurt (whole yogurt is best)
• 1/2 teaspoon salt

Instructions

1. Mix the yogurt and salt together.
2. Line a large bowl with a linen towel or cheesecloth (use a few layers). Pour in the yogurt mixture and use an elastic band to tie the cloth around the yogurt. Hang the cloth somewhere to drain (from a kitchen faucet is a good choice). Let drain for at least 24 hours, up to 48 hours.
3. Alternative: set up a sieve over a large bowl. Line the sieve with a linen towel or cheesecloth, add the yogurt, and wrap. Let drain either in the fridge or at room temperature for at least 24 hours, up to 48 hours.

Serving Options

Traditionally, labneh is spread out on a plate and topped with olive oil and za’atar, which is a spice mix made of thyme and sesame seeds. It can then be eaten with pita or crackers. Or, if you prefer a sweet version, you could top it with honey, fruit, and nuts. It can also be used as a veggie dip, as well as in sandwiches or on bagels as a replacement for cream cheese.

Nutritional Information