Lebanese
Labneh
Tangy strained labneh set thick and spoonable, finished with olive oil and herbs as a cool, creamy anchor for the mezze table.
8 servings · 10 minutes prep
Ingredients
Main
- 4 cups whole-milk yogurt
- 1 tsp kosher salt
- 3 tbsp olive oil
- 1 tsp dried mint or zaatar
Directions
Method
- Stir the whole-milk yogurt with the kosher salt until the salt is fully dissolved.
- Spoon the whole milk yogurt into a cheesecloth-lined sieve set over a bowl. Fold the cloth over the top and refrigerate until thick and spreadable, about 24 hours.
- Transfer the labneh to a shallow bowl and make a few swirls with the back of a spoon.
- Finish with the olive oil and dried mint or zaatar. Serve chilled or cool room temperature.
