Easy Homemade Labneh Recipe
Homemade labneh made with just 2 ingredients and only 5 minutes of active time. This thick, creamy yogurt cheese has a delicious tangy flavor and works perfectly as a spread, dip, or as part of a mezze platter.
Servings: 6 servings
Instructions
- In a large bowl, mix the yogurt with salt.
- Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.
- Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.
- Put this in the fridge for 24 to 48 hours. The longer it sits, the thicker and more spreadable it will get.
- After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).
- Spread the labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.
Video
Notes
- Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt.
- Store the labneh leftovers in an airtight container and refrigerate for up to a week.
Nutrition
Serving: 2tbsp | Calories: 69kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 440mg | Potassium: 176mg | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.1mg