Homemade Labneh

By • September 21, 2012 9 Comments

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Author Notes: These days, everyone makes hummus at home. Its quintessential pairing - labneh - is even easier to make from scratch. All you need is Greek yogurt, good olive oil, za'atar, and a lot of patience. Rivka

Serves 4-6

  • 12 ounces of your favorite Greek yogurt (I like Fage)
  • a small pinch of salt
  • 1/4 teaspoon fresh lemon juice
  • 3 tablespoons good olive oil
  • 1 tablespoon za'atar
  1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
  2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
  3. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into the extra-stiff labneh that you can buy in tubes at Jerusalem markets. When making it at home, I favor extra-thick labneh.
  4. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Drizzle the oil over the labneh and sprinkle with za’atar. Serve cold, with hummus and sliced vegetables and/or warm pita.

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