Labneh bi Toum

August 16, 2018
Labneh bi Toum

Makes: 1 pint
Prep time: 5 min
Cook time: 24 hrs


  • 2 pounds non-fat Greek yogurt
  • 1 lemon, juiced
  • 2 garlic cloves, peeled
  • 2 teaspoons kosher salt
  • extra virgin olive oil
  • dried mint (optional)
In This Recipe


  1. Line a large strainer with cheesecloth, and set into the large bowl.
  2. Zest or finely chop the garlic cloves.
  3. In a large bowl mix the garlic, lemon juice, and salt, until fully incorporated.
  4. Place the yogurt mixture in the cheesecloth, and cover the yogurt by bringing the edges of the cloth towards the middle.
  5. Let drain in the fridge for 24 hours.
  6. When ready squeeze any excess liquid, and place into an airtight container, or serve immediately.
  7. Garnish with extra virgin olive oil, and dried mint – serve with warm pita and olives.
  8. Enjoy!

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