Ingredients
– 32 ounces plain whole milk yogurt
– 1/8 teaspoon salt
– Olive oil for serving
– Optional garnishes such as fresh herbs like mint or thyme
Instructions
1-Line a fine strainer with thick cheesecloth and position it over a bowl to catch the whey.
2-Spoon the 32 ounces of plain whole milk yogurt into the cheesecloth, then sprinkle with the 1/8 teaspoon of salt and stir gently to mix it in evenly.
3-Tie the cheesecloth at the top to seal it and let the yogurt drain at room temperature or in the refrigerator for 24 to 72 hours, based on how thick you want your creamy labneh to be.
4-Once it’s drained to your liking, remove the thickened labneh from the cheesecloth and place it in a serving dish.
5-Optionally, drizzle with olive oil and add garnishes like fresh herbs for extra flavor and appeal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Allow at least 24 hours for thickening; longer draining yields a firmer cheese-like texture.
🧺 Use fine mesh sieve, coffee filters, or thin cotton fabric if cheesecloth is unavailable.
🥛 Whole milk yogurt provides best creaminess, but plain Greek yogurt can be used as a substitute.
- Prep Time: 5 minutes
- Straining Time: 24 to 72 hours
- Category: Dairy
- Method: Straining
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 69
- Sugar: 5g
- Sodium: 88mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg