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rich, creamy Labneh topped with spices, fresh herbs and pistachios. drizzle with honey and smear on toast points
Print Recipe

Simple, Delicious Homemade Labneh

Prep Time5 minutes
straining time12 hours
Total Time12 hours 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Middle Eastern
Keyword: Cheesy, comfort, vegetarian
Servings: 5 servings

Ingredients

  • 2 cups full fat Greek yogurt
  • 1/2 tsp salt

Instructions

  • Stir the salt into the yogurt.
    Place several layers of cheesecloth over a shallow bowl, letting the excess hang over the sides.
    Pour the yogurt into the middle of the cheesecloth. Gather up the sides of the cloth, then tie it tightly with kitchen twine. Tie the bundle to a wooden spoon then place it over a large bowl. Make sure the yogurt is far from the bottom of the bowl. Place the bowl into the refrigerator for at least 8 hours. For better results, let the yogurt strain for closer to 12 hours. You may need to periodically dump out the strained liquid.
    Once strained, cut the twine and dump out the thickened labneh into a wide, shallow bowl. Drizzle with olive oil or honey. Sprinkle with za'atar or top with fresh herbs, pistachios and/or olives. Serve with pita or toast points.