📝 About This Recipe
Labneh is the quintessential Lebanese strained yogurt cheese, prized for its luxuriously thick texture and refreshing, tangy finish. Traditionally prepared by hanging salted yogurt in a muslin cloth to drain its whey, this staple of the 'Maza Barida' table is both a cooling dip and a versatile spread. It represents the soul of Levantine hospitality, offering a creamy canvas for golden olive oil and aromatic herbs.
🥗 Ingredients
The Yogurt Base
- 1 kg Full-fat Greek or Plain Yogurt (Ensure it has no added thickeners or starches)
- 1 teaspoon Sea Salt (Fine grain for even distribution)
The Toppings (Traditional)
- 1/4 cup Extra Virgin Olive Oil (High quality, cold-pressed is best)
- 1 tablespoon Dried Za'atar (A blend of thyme, sumac, and sesame)
- 5-6 leaves Fresh Mint Leaves (Finely chiffonaded)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (For a subtle, fruity heat)
The Garnish (Fresh)
- 2 pieces Persian Cucumbers (Sliced into half-moons)
- 1/2 cup Cherry Tomatoes (Halved)
- 1/4 cup Pitted Kalamata or Green Olives (Slightly crushed)
- 1 tablespoon Pomegranate Arils (Optional, for a pop of color and sweetness)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the full-fat yogurt and the sea salt. Stir thoroughly for 1-2 minutes to ensure the salt is fully dissolved, as this aids the osmosis process to draw out the moisture.
-
2
Prepare a large sieve or colander by lining it with two layers of dampened cheesecloth or a clean, thin muslin kitchen towel. Place the sieve over a deep bowl, ensuring there is enough space at the bottom for the liquid (whey) to collect without touching the sieve.
-
3
Carefully pour the salted yogurt into the center of the cheesecloth-lined sieve. Use a spatula to get every last bit of yogurt from the bowl.
-
4
Gather the corners of the cheesecloth and tie them together with kitchen twine or a rubber band to create a bundle. You can also tie the bundle to a wooden spoon laid across the top of a deep pitcher to let it hang freely.
-
5
Place the entire setup in the refrigerator. For a spreadable, creamy dip, let it strain for 12 to 14 hours. For a firmer 'Labneh Malbouda' (thick enough to roll into balls), let it strain for 24 to 48 hours.
-
6
After the desired time has passed, remove the Labneh from the fridge. Untie the cloth and discard the yellowish whey collected in the bowl (or save it for baking bread).
-
7
Transfer the thickened Labneh to a clean bowl. Give it a gentle whisk with a spoon to achieve a uniform, silky consistency.
-
8
To serve, spread the Labneh onto a shallow plate or wide bowl. Use the back of a spoon to create deep circular swirls or 'wells' on the surface.
-
9
Generously pour the extra virgin olive oil into the wells you created. The oil acts as both a flavor enhancer and a preservative.
-
10
Sprinkle the za'atar and Aleppo pepper evenly over the top. Scatter the fresh mint, cucumbers, tomatoes, and olives around the edges or directly on top for a vibrant presentation.
💡 Chef's Tips
Use the highest quality whole milk yogurt you can find; the higher the fat content, the creamier your Labneh will be. If you don't have cheesecloth, a clean white cotton pillowcase or high-quality paper coffee filters also work perfectly for straining. Do not skip the salt, as it is essential for breaking down the structure of the yogurt to release the whey. If your Labneh becomes too thick, simply stir in a tablespoon of yogurt or heavy cream to loosen it back to your preferred texture. Store any leftovers in an airtight container in the fridge for up to 2 weeks, ensuring the surface is covered with a thin layer of olive oil.
🍽️ Serving Suggestions
Serve alongside warm, puffy pita bread or crispy pita chips for dipping. Pairs beautifully with a hot pot of Lebanese mint tea or a glass of chilled Arak. Include it as part of a traditional breakfast spread with soft-boiled eggs, halloumi cheese, and fresh radishes. Use it as a healthy, tangy alternative to cream cheese on a toasted bagel with smoked salmon. Spread it on a wrap with falafel and pickled turnips for a creamy, cooling element.