Equipment
Ingredients
Labneh Base
- 1000 g plain whole milk yogurt, chilled
- 5 g fine sea salt
Optional Serving Suggestions
- ml extra virgin olive oil
- g za'atar
Nutrition (per serving)
Method
Line a fine-mesh sieve or colander with 3-4 layers of cheesecloth (or a clean muslin cloth). Set the sieve over a large mixing bowl, ensuring there is enough clearance at the bottom so the sieve won't sit in the drained liquid.
In a separate bowl, thoroughly mix the yogurt and salt until the salt is completely dissolved and distributed.
Pour the salted yogurt into the lined sieve. Gather the corners of the cheesecloth and gently twist to cover the yogurt, protecting it from fridge odors.
Place the bowl assembly in the refrigerator. Let it strain for 12 to 24 hours. 12 hours yields a soft, dip-like consistency; 24 hours yields a firm, cream-cheese-like consistency.
Remove from the refrigerator. Discard the whey collected in the bowl (or save it for baking/smoothies). Transfer the thickened labneh to a serving bowl or storage container.
To serve, spread onto a plate, create swirls with a spoon, drizzle with olive oil, and sprinkle with za'atar or fresh herbs.
Chef's Notes
- Do not use 'yogurt style' thickeners or low-fat yogurt; the structure relies on the fat and protein content of whole milk.
- The leftover whey (liquid) is rich in protein and acid—use it to marinate chicken or replace water in bread dough.
- Cow's milk yogurt is standard, but goat's milk yogurt offers a more traditional, sharper flavor profile.
Storage
Refrigerator: 2 weeks — Store in an airtight container or submerged in olive oil.
