Labneh
Ultra-creamy strained yogurt dip, drizzled with olive oil and herbs. The simplest and most satisfying dip.
Prep: 5 minutes (plus overnight straining). Cook: 0 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 500g thick Greek yogurt
- ½ teaspoon salt
- Olive oil for serving
- Za'atar or dried mint for serving
- Cheesecloth or clean thin towel
Instructions
- Mix yogurt with salt.
- Line a sieve with cheesecloth and set over a bowl.
- Pour yogurt into the cheesecloth. Gather edges and tie.
- Refrigerate for 12–24 hours. The longer you strain, the thicker it gets.
- Transfer thick labneh to a serving plate. Shape into a swirl.
- Drizzle generously with olive oil. Sprinkle with za'atar or dried mint.
Tips for Helpers
- 24 hours of straining gives cream cheese consistency.
- 12 hours gives a thicker yogurt consistency.
- Use the strained whey in smoothies or bread baking.
Ingredient Substitutions
- Any full-fat plain yogurt works.
- Use paper towels in a sieve if you do not have cheesecloth.