How to Make Labneh at Home
Learn how to make labneh at home with this easy step-by-step recipe for the creamiest strained-yogurt dip. It's a wonderful Lebanese classic that needs just two ingredients and a little patience.
Ingredients
- 500 g Greek yogurt, 10% fat
- ¼ tsp sea salt
Optional toppings or flavorings:
- fresh mint chopped, to serve
- za'atar to serve
- olive oil to serve
- chili flakes to serve
Important:
- cheesecloth to strain the yogurt; use two layers
- high-quality yogurt use an authentic Greek yogurt made from whole milk
Instructions
- Mix the yogurt with the salt in a bowl.
- Transfer the mixture to the cheesecloth. Tie the cheesecloth around a wooden spoon by knotting its edges to the spoon's handle.
- Place the wooden spoon across a deep bowl or pot so that the cheesecloth with the labneh hangs in the center, without touching the bottom.
- Place in the fridge and let it strain and chill overnight. Your labneh will be ready the next day.
- I like my labneh with fresh chopped mint, so chop it thinly and mix it into the creamy labneh.
Notes
Store labneh in an airtight container in the fridge for up to 1 week. To serve, spread it out, drizzle with olive oil and sprinkle za'atar, chopped mint or chili flakes on top.