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Homemade Labneh

Photo: Hector Manuel Sanchez
Active time 5 mins
Total time 24 hrs, 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.

Ingredients

  • 2 cups plain whole-milk yogurt (not Greek style)
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 26
  • fat 1.6 g
  • satfat 1 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 110 mg
  • calcium 40 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  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.

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