5 Ingredients or Fewer

Labneh bi Toum

August 16, 2018
11 Ratings
Photo by Ty Mecham
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

Test Kitchen Notes

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

  • Prep time 5 minutes
  • Cook time 24 hours
  • Makes 1 pint
  • 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
  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.

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