Labneh: Middle Eastern Yogurt Spread
Prep time
Total time
Labneh is a versatile, savory Middle Eastern yogurt spread. Many use it as a replacement for cream cheese, as a dip with veggies and/or pita, or on toast. You can combine it with something sweet (jam, honey) or serve it the most common way - with herbs and olive oil.
Author: thyme & toast
Ingredients
- 32 oz whole milk yogurt
- ¼ - ½ tsp salt
- Topping Ideas: Olive oil, dried or herbs (thyme, mint)
Instructions
- Place yogurt in a cheese cloth-covered strainer over a bowl and make sure that there is enough space for the water to strain from the yogurt and not touch the strainer
- Let sit in the fridge for 24-36 hours. About halfway through the straining time, give the yogurt a good stir
- Once the labneh is done straining, transfer the it to a bowl and stir in salt. Serve with any herb toppings and olive oil. I prefer ½ tsp of salt, but I’d recommend using less salt if this is your first time trying labneh. You can always add more!
Notes
*Make sure you get whole milk yogurt – reduced fat or nonfat does not hold together as well. Also, do not get greek yogurt, since it’s already a type of strained yogurt, yet does not have the same consistency.
If you're in a pinch and don't have cheese cloth, a coffee filter or really thin paper towel can work.
If you're in a pinch and don't have cheese cloth, a coffee filter or really thin paper towel can work.
Recipe by thyme & toast at https://thymeandtoast.com/labneh-middle-eastern-yogurt-spread/