Labneh
Strained Yogurt Cheese
Labneh is yogurt strained until it turns thick, tangy, and creamy enough to spread, one of the quiet cornerstones of the Palestinian breakfast table. It is served in a shallow bowl, pooled with good olive oil and scooped up with warm flatbread alongside cucumbers, tomatoes, and za'atar. All it takes is yogurt, a little salt, and the time for it to drain.
Method
Line a fine-mesh strainer or colander with cheesecloth or a few layers of paper towels.
Stir the salt into the yogurt, then pour it into the lined strainer.
Gather the ends of the cloth and tie them together into a bundle.
Either hang the bundle over a deep pot by resting a wooden spoon through the knot across the rim, or leave it in the colander over a bowl and set a weight on top. Refrigerate while it strains.
Let it drain for at least 8 hours, until it reaches a thick, spreadable consistency.
To serve, spread the labneh in a shallow bowl, drizzle generously with olive oil, and top with fresh herbs. Enjoy with flatbread, cucumbers, or a sprinkle of za'atar.
Cook’s notes
- The longer it strains, the thicker it gets; once very firm, you can roll it into balls and keep them submerged in olive oil.
- Start with a good whole milk yogurt for the richest, creamiest result.
More looks
Swipe for more
