Photo: Hector Manuel Sanchez
Active Time
5 Mins
Total Time
24 Hours 5 Mins
Yield
Serves 10 (serving size: 2 tbsp.)

Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. The fashionable Lebanese ingredient is expensive to purchase, but it’s thankfully ridiculously easy to make. Be sure to start with regular whole-milk yogurt, not Greek yogurt. Use your homemade labneh as a bagel or toast spread, smear it on a plate and top with any salad, or drizzle with olive oil and Aleppo pepper and serve as a dip. You can also make a delicious sesame version by stirring 2 tablespoons tahini into the finished labneh.

How to Make It

Step 1

Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours.

Step 2

Remove strainer from bowl; discard whey. Spoon labneh into a bowl; stir in salt. Store in refrigerator for up to 1 week.

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