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Labneh
This creamy and tangy, homemade yogurt cheese is a Middle Eastern staple.
Prep Time
5 mins
Straining Time
1 d
Total Time
1 d 5 mins
Servings: 8
Calories: 747 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 4 cups (32 ounces) whole milk yogurt
- 3/4 teaspoon kosher salt
To Serve (optional)
- extra virgin olive oil
- Za’atar or chopped fresh herbs
- Warm pita bread
- Sliced vegetables
Instructions
- Season the yogurt. Pour the yogurt into a large bowl. Stir in the salt.
- Drain the yogurt. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours.)
- Serve. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- za’atar
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
- Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese.
- Labneh will keep this way up to 2 weeks. Or, for longer storage, preserve it in olive oil. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. At this point, roll the labneh into 3/4-inch balls. Place them on a large tray lined with a paper towel, cover them with another paper towel and refrigerate them overnight. When ready, place the labneh balls in a clean jar and pour high quality olive oil over them, making sure the labneh balls are completely submerged. Cover and refrigerate until needed; it'll be good for months this way.
Nutrition Information
Calories
74.7kcal
(4%)
Carbohydrates
5.7g
(2%)
Protein
4.3g
(9%)
Fat
4g
(6%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1.1g
Cholesterol
15.9mg
(5%)
Sodium
274.4mg
(11%)
Potassium
189.9mg
(5%)
Sugar
5.7g
(11%)
Vitamin A
121.3IU
(2%)
Vitamin C
0.6mg
(1%)
Calcium
148.4mg
(15%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 747
% Daily Value*
| Calories | 74.7kcal | 4% |
| Carbohydrates | 5.7g | 2% |
| Protein | 4.3g | 9% |
| Fat | 4g | 6% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1.1g | 6% |
| Cholesterol | 15.9mg | 5% |
| Sodium | 274.4mg | 11% |
| Potassium | 189.9mg | 4% |
| Sugar | 5.7g | 11% |
| Vitamin A | 121.3IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 148.4mg | 15% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.