Levantine Labneh Cheese Spread (Printable)

Creamy labneh cheese made by straining yogurt, ideal as a spread or dip enhanced with olive oil and herbs.

# What You'll Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Step-by-step Directions:

01 - In a medium bowl, stir the salt into the yogurt until evenly incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel. Position it over a deep bowl to collect the whey.
03 - Transfer the salted yogurt into the lined sieve, gather the cloth edges to cover the yogurt completely.
04 - Place the setup in the refrigerator and allow the yogurt to drain for 12 to 24 hours. For a soft, spreadable texture strain for 12 hours; for a firmer consistency, strain up to 24 hours.
05 - Remove the thickened labneh from the cloth and transfer to a serving dish. Drizzle generously with olive oil and sprinkle dried mint, zaatar, or sumac if using.
06 - Serve chilled accompanied by warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost no hands-on work—just yogurt, salt, and time does the heavy lifting while you live your life.
  • That olive oil finish makes something humble taste impossibly elegant, perfect for impressing people without trying.
  • Once you make it once, you'll realize how expensive store-bought versions are and never look back.
02 -
  • The whey that drains isn't waste—save it for baking or watering plants, which feels like completing a circle.
  • Not all yogurt strains equally; thick, high-fat yogurt is your friend, while runny yogurt might leave you waiting longer than 24 hours.
  • The cheese will continue to firm up slightly as it sits in the cold, so don't panic if it seems softer than you expected right after draining.
03 -
  • Strain over a bowl set in the refrigerator rather than on the counter; cool yogurt releases whey more slowly and gives you better control over texture.
  • If you want balls or logs, freeze the finished labneh briefly, then roll and store in jars of olive oil with herbs—this keeps them beautiful and pourable.
  • Leftover labneh thinned with a splash of milk becomes a dip, or stirred into soup adds creaminess and tang without heaviness.
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