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
Prep time: 24 hrs 2 min
ounces of your favorite Greek yogurt (I like Fage)
a small pinch
teaspoon fresh lemon juice
tablespoons good olive oil
- Line a fine strainer with a few layers of cheesecloth and set over a bowl.
- 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.
- 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.
- 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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