Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!
- 1 cup whole milk Greek yogurt
- heaping 1/4 teaspoon sea salt
toppings & serving options
- Extra-virgin olive oil, for drizzling
Za'atar, crushed pistachios, lemon zest, and/or red pepper flakes
- Fresh mint leaves
- Crisp veggies, pita, or crackers
In a small bowl, mix together the yogurt and salt.
Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.
Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.