Labneh (Strained Yogurt Cheese)
The Middle Eastern answer to cream cheese. Labneh is yogurt strained until thick, then seasoned with olive oil and herbs. It's tangy, creamy, and almost impossibly simple.
Yield: About 1 1/2 cups
Ingredients
- ●2 cups full-fat plain yogurt (homemade or store-bought with live cultures — not Greek, as it's already strained)
- ●1/2 teaspoon fine sea salt
- ●Extra virgin olive oil (for serving)
- ●Optional toppings: za'atar, sumac, fresh herbs, chili flakes, toasted sesame seeds, chopped olives
Method
- Stir the salt into the yogurt.
- Line a fine-mesh strainer with cheesecloth (doubled) or a clean thin kitchen towel. Set the strainer over a deep bowl.
- Spoon the yogurt into the lined strainer. Gather the edges of the cloth and twist gently.
- Place in the fridge and let drain for 12-24 hours.
- **12 hours:** Spreadable, like thick cream cheese
- **24 hours:** Firm enough to roll into balls
- Transfer the labneh to a serving bowl or plate. Drizzle generously with olive oil and top with your choice of seasonings.
Note: The liquid that drains off is **whey** — probiotic-rich and useful as a fermentation starter, in smoothies, or in bread baking. For labneh balls: strain for 24+ hours, then roll tablespoon-sized portions into balls. Place in a jar, cover with olive oil, and add herbs, chili flakes, or garlic. These are a stunning appetizer and an impressive homemade gift.
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