Levantine Labneh Cheese Spread (Print Version)

Creamy, tangy labneh made by straining yogurt, perfect as a flavorful spread or dip with olive oil.

# What You'll Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# How To Make It:

01 - Stir the sea salt into the full-fat yogurt in a medium bowl until evenly incorporated.
02 - Line a large sieve or colander with two layers of cheesecloth or a clean thin kitchen towel and position it over a deep bowl to collect whey.
03 - Pour the salted yogurt into the lined sieve, then gather the cloth edges to cover the yogurt completely.
04 - Place the setup in the refrigerator to drain for 12 to 24 hours. Drain for 12 hours for a soft, spreadable consistency or up to 24 hours for a firmer texture.
05 - Transfer the strained labneh to a serving dish, drizzle with extra-virgin olive oil, and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, raw vegetables, or as part of a mezze selection.

# Expert Tips:

01 -
  • It transforms one ingredient into something that tastes infinitely more sophisticated than its simplicity suggests.
  • Once you've made it, you'll realize you've been overpaying for store-bought versions that never quite compare.
  • It becomes your secret weapon for impressing people without any real effort on the day itself.
02 -
  • The whey that drains away isn't waste—save it for soups or bread dough, because throwing it out feels wrong once you've tasted how good it is.
  • Labneh will continue to thicken slightly in the fridge even after you've transferred it, so don't worry if it seems a touch soft when you first unmold it.
03 -
  • The cloth you use matters more than you'd think—muslin or a clean linen tea towel works best because cheesecloth can sometimes shred, and you don't want tiny fibers in your finished cheese.
  • Position your strainer where you'll see it, because there's something lovely about checking on it occasionally and watching the transformation happen, even though it requires nothing from you.
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