Labneh

Method3 steps · about 1 day 5 min

1. 1

   Step 1: Stir ¾ tsp kosher salt into the 4 cups plain whole-milk yogurt in a large bowl.

   Uses 4 cups plain whole-milk yogurt · ¾ tsp kosher salt

2. 2

   Step 2: Set a large fine-mesh sieve over a deep bowl, leaving space underneath for liquid to collect. Line the sieve with a clean linen or muslin cloth, or several layers of cheesecloth. Pour in the salted yogurt from step 1 and cover it with the cloth overhang. Refrigerate for 24–48 hours, checking at 24 hours, until the yogurt is thick and spreadable. Keep the sieve above the collected whey so the yogurt can drain freely.

   Drain yogurt in the refrigerator · 1440 minUses Salted whole-milk yogurt

3. 3

   Step 3: Lift the thick labneh from the cloth in step 2 and spread it in a serving bowl, keeping the drained whey separate. If desired, drizzle with olive oil, sprinkle with za’atar and serve with ready warm pita and sliced vegetables. Keep unserved labneh covered in the refrigerator.

   Uses Thick drained labneh, excluding collected whey · Extra virgin olive oil, for optional drizzling · Za’atar, for optional topping · Ready pita bread, warmed, for optional dipping · Sliced fresh vegetables, for optional dipping