Labneh is a Turkish dairy cheese with a spreadable texture obtained by straining yogurt for several hours. With just two base ingredients and a touch of zaatar, you will have a versatile foundation for Mediterranean breakfasts or snacks.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g Greek whole-milk yogurt
- 1 tsp fine salt
- 3 tbsp extra virgin olive oil
- 2 tbsp zaatar spice blend
- Pita or Arabic bread for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 5 min
Line a colander with a clean cotton cloth (like cheesecloth or an unsoftened kitchen towel). Pour the whole Greek yogurt inside and mix thoroughly with the salt to start the osmosis process that will slowly expel the whey. This initial step is crucial for a uniform texture without lumps.
- Step 2 Cool 1440 min 4 °C
Cover the colander with plastic wrap and place it in the refrigerator for exactly twenty-four hours. The cold slows down fermentation while the proteins compact, achieving that characteristic creamy consistency of authentic labneh.
- Step 3 Prep
Gather the cloth edges to form a bag and secure it firmly with a kitchen string or a large clip. Suspend the bag over a clean bowl so the remaining liquid falls without touching the cheese, preventing cross-contamination.
- Step 4 Serve 5 min
Once firm, remove the cloth and transfer the labneh to a clean glass jar. Drizzle immediately with a good stream of extra virgin olive oil and sprinkle the zaatar just before serving so the spices retain their fresh aroma.