Name: How to Make Labneh (Creamy Yogurt Cheese) and How to Use It
Prep time: 10 min
Total time: 1440 min
Ingredients: Full-fat Greek-style yogurt for shorter straining time (about 24 hours to thick, creamy labneh); otherwise, use any other yogurt and strain longer as needed. Low- or fat-free yogurt works if preferred.; Salt, to taste

"Labneh is a silky, tangy strained yogurt cheese hailing from the Levant, perfect for elevating any mezze spread or snack. With just yogurt and salt, strain it to creamy perfection for versatile uses from savory dips to sweet toppings. Discover its probiotic richness and timeless appeal in Lebanese cuisine."

🥗 Ingredients (2 items)

Full-fat Greek-style yogurt for shorter straining time (about 24 hours to thick, creamy labneh); otherwise, use any other yogurt and strain longer as needed. Low- or fat-free yogurt works if preferred.
Salt, to taste

Method 3 Steps

1

Put the yogurt in a bowl and stir in salt to taste. Line a colander with muslin or cheesecloth, set it over a bowl, then pour in the yogurt.
2

Leave the yogurt to strain in the fridge, covered with the cheesecloth. The longer you strain it, the thicker it will be.
3

When ready, transfer the labneh to an airtight container and refrigerate for up to 2 weeks. For longer storage (a few months), form into small balls, place in a jar, and cover completely with extra-virgin olive oil. Keep the jar tightly sealed, preferably in the fridge.

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🥗 Ingredients (2 items)

Method 3 Steps

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