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Ingredients

  • 650 g (2⅔ cups) plain full-fat (3.2% or higher) yogurt 
  • optional seasonings:  
    • 5 mL (1 tsp) salt  
    • 2.5 mL (½ tsp) za’atar spice  
    • 5 mL (1 tsp) chopped fresh mint or parsley 
  • 15 mL (1 Tbsp) extra virgin olive oil  
  • cut vegetables such as celery, cucumber, carrots, peppers, etc. and/or pita bread for dipping 

 

NOTE: This recipe works best using a regular, non-Greek-style yogurt.

Directions

  1. Place a sieve over a bowl. Ensure the bottom of the sieve is about 3 cm above the bottom of the bowl. 
  2. Fold a piece of cheesecloth and place it in the sieve, ensuring that the edge of the cloth hangs over the edge of the sieve. Alternately, use one large coffee filter and place it inside the sieve.  
  3. Pour the yogurt into the middle of the cheesecloth or coffee filter 
  4. Cover the bowl with a dish towel and place it in the fridge to drain for 18–24 hours. The final product should have a thick, cream cheese–like texture. 
  5. To serve, spread the labneh in a bowl and stir in the salt (if desired). Top it with extra
    virgin olive oil, za’atar, chopped mint, or parsley.
  6. Serve with vegetables and warm pita for dipping.  

 

NOTE: Make the labneh the day before you want to serve it because it takes at least 18 hours to drain

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