Labneh bi Toum

August 16, 2018

Test Kitchen-Approved

Author Notes:

Labneh: a creamy, tangy Middle Eastern yogurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. Growing up, it was my version of American ketchup. I consider it the butter to my bread.

Edouard Massih

Food52 Review: Featured in: My Grandma's Garlicky Labneh Is the Ketchup to My Fries, the Butter to My Bread.The Editors

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

Ingredients

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

Directions

  1. Line a large strainer with cheesecloth, and set into a large bowl.
  2. In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.
  3. Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.
  4. After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.

More Great Recipes:
Condiment/Spread|Greek|Lebanese|Middle Eastern|Clove|Mint|5 Ingredients or Fewer|Make Ahead|Christmas|Easter|Spring|Summer

Reviews (20) Questions (1)

20 Reviews

Isabelle R. January 13, 2019
Do dry herbs provide a better result than fresh?<br /><br />Merci<br /><br />Isabelle
 
Louis January 13, 2019
Mint is one of the few herbs where the dried form can be readily exchanged for the fresh, flavor-wise. (And spearmint is what is used in Middle Eastern cooking.) I would not hesitate to use fresh mint here. But oddly, I prefer using dried when making an infusion ("mint tea," as it's referred to here in the States).
 
Author Comment
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
 
Author Comment
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
 
Fran M. January 13, 2019
Do the herbs need to be dried or can I use fresh?
 
Author Comment
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
 
elly January 11, 2019
Hi Edouard, don't know how to tag you!<br />I make Greek style yoghurt with my trusty Easiyo ... https://nz.easiyo.com/ Your Gran would be appalled! It's actually very good. Being Dutch, we love our yoghurt, but it doesn't seem to be a favourite with Kiwis (we live in NZ). It is, however, gaining in popularity, although it's mostly the sickly sweet stuff with so called fruit in it. Will post a pic soonest :)
 
Author Comment
Edouard M. January 18, 2019
Hello Elly, <br /><br />I love this - I just looked up the product and it seems like that should work with fruits! I hope to see some pictures soon please tag with your pictures @edouardmassih! <br /><br />Cheers
 
elly January 10, 2019
Definitely going to try this. I love tzatziki, so I'm bound to love this.
 
Author Comment
Edouard M. January 11, 2019
Yay I can't wait to see the pics! Tag me if you post anything @edouardmassih :)
 
Cheray January 10, 2019
how long does this stay good for?
 
Author Comment
Edouard M. January 11, 2019
It stays good for about 5-7 days!
 
Sherry G. January 8, 2019
I make my own labneh every single week. I grew up watching my mom, grandmother and all my aunts doing it exactly the same way you describe except my mom and Sito used the old way; pillowcase hanging over the pot in the fridge! I use my labneh with a little jelly each morning on spelt English muffins. Sometimes, I will use it on pita, as a dip or with my own recipe for bison and rice grape leaves...yum! Loved seeing this here...thank you!
 
Author Comment
Edouard M. January 10, 2019
Awww this is so sweet! Love hearing that your mom and aunt used to make it like I do! So many different ways to spread it and enjoy it :)
 
Mary M. January 8, 2019
Sounds so delicious! Just wondering, why non-fat rather than whole-milk yogurt?
 
Lisa January 10, 2019
Was wondering the same thing.
 
Author Comment
Edouard M. January 10, 2019
I use non-fat Greek yogurt because it makes the perfect labneh consistency after straining - it’s not too thick or thin! It is also healthier :)
 
manitouanne January 8, 2019
May I include dry mint in the infusion rather than as a garnish? <br />
 
Author Comment
Edouard M. January 8, 2019
Yes of course! You can infuse the labneh with many various herbs and spices such as thyme, rosemary, dill, and more! Let me know how it comes out :)
 
Gail January 15, 2019
When you say you can add herbs during the infusion, what part of the process is the infusion - at what stage would you add the herbs - when you’re mixing the yogurt with the other ingredients or after, when you put it in the container in the fridge? Thanks.