Labneh is the Middle-Eastern cream cheese. It is thick, tangy, rich and just the best creamy goodness you’ll come across. All you need is two ingredients: good quality yogurt ( whole milk) and salt. It is served with pita bread on the side and you can top it with olive oil, olives, sumac, fresh dill and of course, Za’atar.
How to make Labneh
Making Labneh is so easy to make and all you need is one ingredient.
Servings 6
Equipment
- cheese cloth
Ingredients
- 32 ounces Yogurt ( use really good quality yogurt)
- 1 teaspoon salt
To serve
- olive oil
- za'atar
- sumac
- fresh dill
- fresh ground black pepper
Instructions
- Place a large sieve over a deep bowl, then spread the cheese cloth over the sieve. Pour the yogurt in the cheese cloth. Then, grab the edges of the cloth and cover and set aside in the fridge to drain for 15-24 hours. I made it the night before and checked on it the following morning and it was perfect.
- Store the Labneh in a tight container in the fridge. Serve with bread and top the Labneh with olive oil, sumac or Za'atar, fresh dill and black pepper.
When is the salt used?
I’m assuming that after you grab the corners of the cheesecloth you secure them somehow? Do you suspend the cheesecloth-wrapped yogurt so it doesn’t reabsorb the whey?