Levantine Labneh Cheese Creamy (Printable Page)

Creamy, tangy Levantine labneh made by straining yogurt, ideal for drizzling with olive oil and herbs.

# What You'll Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ tsp fine sea salt

→ Garnish

03 - 2 tbsp extra-virgin olive oil
04 - 1 tsp dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Step-by-Step Guide:

01 - In a medium bowl, stir the salt into the yogurt until evenly incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel and place it over a deep bowl to collect draining whey.
03 - Pour the salted yogurt into the lined sieve, then gather the cloth edges to cover the yogurt securely.
04 - Refrigerate and allow the yogurt to strain for 12 to 24 hours according to preferred thickness; 12 hours yields a soft spreadable texture, while 24 hours produces a firmer consistency.
05 - Transfer the thickened labneh to a serving dish, drizzle generously with olive oil, and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Tips:

01 -
  • It tastes luxurious and cultured but requires almost no active cooking—just time and a clean cloth.
  • Once you taste homemade labneh, store-bought versions feel thin and forgettable by comparison.
  • It bridges cultures and meals, equally at home at breakfast, as a dip, or nestled into a mezze spread.
02 -
  • The whey that drains away is perfectly good for cooking—save it for soups, bread dough, or even as a base for other dishes rather than pouring it down the sink.
  • If your labneh turns out too soft after twelve hours, don't worry; simply strain it longer and the texture will firm up beautifully.
03 -
  • The quality of your starting yogurt matters more than any other ingredient—seek out full-fat, plain yogurt from a source you trust, and your labneh will taste noticeably better.
  • Save the whey religiously; it's liquid that connects you to a centuries-old way of cooking that wastes nothing.
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