📝 About This Recipe
Tracing its roots back thousands of years across the Levant, Labneh is a transformative culinary staple that turns humble yogurt into a thick, spreadable masterpiece. By gently straining away the whey, you are left with a concentrated, tangy cheese that strikes a perfect balance between creamy decadence and bright acidity. It is a versatile canvas, equally at home swirled with golden olive oil on a mezze platter or dolloped onto charred vegetables.
🥗 Ingredients
The Cultured Base
- 32 ounces Full-fat Greek Yogurt (Ensure it contains live active cultures and no thickeners)
- 1 teaspoon Sea Salt (Fine grain works best for even distribution)
- 1 teaspoon Lemon Juice (Freshly squeezed for a bright acidic lift)
Traditional Toppings & Aromatics
- 1/4 cup Extra Virgin Olive Oil (Use the highest quality 'finishing' oil available)
- 2 tablespoons Za'atar Spice Blend (A mix of hyssop/thyme, sumac, and sesame seeds)
- 1 teaspoon Dried Mint (Crushed between your palms)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (For a mild, fruity heat)
- 2 tablespoons Pomegranate Arils (For a pop of color and sweetness)
Fresh Garnishes
- 5-6 leaves Fresh Mint Leaves (Torn or chiffonade)
- 1/2 cup English Cucumber (Finely diced for texture)
- 2-3 pieces Radishes (Thinly sliced into rounds)
👨🍳 Instructions
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1
Prepare your straining station by placing a large fine-mesh sieve over a deep mixing bowl, ensuring there is enough space at the bottom for the liquid (whey) to collect without touching the sieve.
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2
Line the sieve with four layers of dampened cheesecloth or a clean, thin lint-free kitchen towel, allowing the edges to hang over the sides.
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3
In a separate medium bowl, combine the Greek yogurt, sea salt, and lemon juice. Whisk vigorously for 30 seconds until the salt is fully dissolved and the yogurt is aerated.
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4
Pour the yogurt mixture into the center of the lined sieve. Use a spatula to smooth the top.
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5
Fold the overhanging edges of the cheesecloth over the yogurt to cover it completely. For a firmer cheese, place a small plate and a light weight (like a jar of jam) on top.
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6
Transfer the entire setup to the refrigerator. Let it strain for 12 hours for a soft, spreadable dip consistency.
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7
Continue straining for 24 to 48 hours if you prefer a thicker, cream-cheese-like texture or if you intend to roll the labneh into balls (Labneh Ambaris).
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8
Once the desired consistency is reached, remove the labneh from the fridge and discard the yellowish whey collected in the bowl (or save it for baking bread).
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9
Gently peel back the cheesecloth and transfer the labneh to a wide, shallow serving bowl.
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10
Use the back of a spoon to create a deep circular well or 'swoosh' in the center of the labneh, which will hold the olive oil.
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11
Generously pour the extra virgin olive oil into the well until it begins to pool and overflow slightly.
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12
Sprinkle the za'atar, dried mint, and Aleppo pepper evenly over the surface.
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13
Scatter the fresh pomegranate arils, diced cucumbers, and radish slices over the top for a vibrant, crunchy finish.
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14
Serve immediately at room temperature for the best flavor profile, accompanied by warm pita or fresh vegetables.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the necessary structure and will result in a chalky texture. If you don't have cheesecloth, high-quality paper coffee filters placed inside the sieve work perfectly for smaller batches. Don't toss the leftover whey; it is packed with protein and can be used as a liquid substitute in pizza dough or smoothies. To make 'Labneh Balls', strain for a full 48 hours, roll into 1-inch spheres, and submerge them in a jar of olive oil with herbs to preserve for weeks. Avoid over-salting initially; remember that as the water leaves the yogurt, the salty flavor will become more concentrated.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy za'atar-dusted pita chips. Pair with a refreshing glass of Arak (Levantine anise spirit) or a chilled dry Rosé. Use as a base for a savory breakfast bowl topped with poached eggs and chili butter. Spread onto toasted sourdough and top with sliced heirloom tomatoes and flaky sea salt. Serve alongside grilled lamb kebabs or roasted chicken to provide a cooling contrast.