Traditional Labneh
Traditional dish · Middle Eastern
Authentic, strained yogurt cheese, a staple in Middle Eastern cuisine. Creamy, tangy, and versatile, it's traditionally served drizzled with olive oil and a sprinkle of za'atar.
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Ingredients
- Full-fat plain yogurt1 kg
- Salt1 teaspoon
- Cheesecloth or fine-mesh sieve1 set
- Olive oilFor drizzling
- Za'atarFor garnish
Steps
- 1
In a bowl, mix the yogurt with salt until well combined.
- 2
Line a sieve with cheesecloth (or use a fine-mesh sieve directly). Place the sieve over a larger bowl to catch the whey.
- 3
Spoon the salted yogurt into the lined sieve. Cover the top with plastic wrap or a lid.
- 4
Refrigerate for 24-48 hours, or until the yogurt has thickened to a cheese-like consistency. The longer it strains, the thicker it becomes.
- 5
Once strained, scoop the labneh into a serving dish. Drizzle generously with olive oil and sprinkle with za'atar.
