Description
A simple and tangy Levantine yogurt spread that can be adjusted in thickness to suit your taste, perfect for mezze boards or as a dip.
Ingredients
- 1,000 g plain full-fat yogurt (3.8% cow’s milk yogurt)
- 12 g fine salt (about 2 teaspoons)
- Extra-virgin olive oil, for serving
- Za’atar or dried mint, for serving
- Warm flatbread, for serving
- Cucumber and tomato, for serving
Instructions
- Stir the yogurt gently until smooth.
- Mix in the salt until evenly combined.
- Line a fine-mesh sieve with cheesecloth and set it over a deep bowl.
- Spoon the salted yogurt into the cloth without squeezing.
- Cover and refrigerate for 12-48 hours, depending on desired thickness.
- Check at 12 hours for soft spread, at 24 hours for creamy labneh, and at 48 hours for firm balls.
- Transfer the labneh to a clean container and serve with olive oil and za’atar.
Notes
For best results, use plain full-fat yogurt with no additives. Adjust straining times for desired texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Straining
- Cuisine: Mediterranean