Traditional Labneh Yogurt Cheese
A thick, tangy Middle Eastern strained yogurt cheese perfect for dipping or spreading.
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Ingredients
- 32 ounces Full-fat Greek yogurt
- 1/2 teaspoon Sea salt
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Dried za'atar
- 5 leaves Fresh mint leaves(optional)
- 1/2 teaspoon Aleppo pepper flakes(optional)
- 1 teaspoon Lemon zest(optional)
- 4 pieces Warm pita bread
- 1 cup Cucumber slices(optional)
- 1/2 cup Cherry tomatoes(optional)
Instructions
- 1
Place a large fine-mesh sieve over a deep bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl.
- 2
Line the sieve with two layers of cheesecloth or a clean, thin kitchen towel.
- 3
In a separate bowl, mix the yogurt and sea salt until thoroughly combined.
- 4
Pour the salted yogurt into the center of the cheesecloth-lined sieve.
- 5
Gather the edges of the cloth and tie them together with twine or a rubber band to create a bundle.
- 6
Place the bowl and sieve assembly in the refrigerator and allow to strain for 12 to 24 hours depending on desired thickness.
- 7
Once strained, discard the liquid whey from the bowl and transfer the thickened labneh to a serving plate.
- 8
Use a spoon to create a well in the center, drizzle generously with olive oil, and sprinkle with za'atar and pepper flakes.
Nutrition per Serving
150
Calories
8g
Protein
6g
Carbs
11g
Fat
1g
Fiber
4g
Sugar
210mg
Sodium
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