This recipe is the easiest and the tastiest way I've found to make labneh. Just follow these simple instructions and enjoy the creamy, tangy results!
- 32 ounces plain whole milk yogurt, preferably Greek or Bulgarian
- 1 teaspoon kosher salt
- Kitchen twine
- Skewer or chopstick
- Mix yogurt and salt in a bowl until fully incorporated.
- Lay two plies of cheesecloth over a bowl big enough to hold yogurt mixture, making sure the cheesecloth hangs over the edge at least 4 inches in each direction. Scoop yogurt mixture into the cheesecloth-lined bowl, gather the cheesecloth from the corners and wrap the yogurt into a tight bundle. Tie with kitchen twine as close to the yogurt as possible. (note 1)
- Insert a skewer just below the knot and set over a pot or bowl deep and wide enough so the yogurt doesn't touch the sides or bottom. Cover with a kitchen towel and leave to drain for 10 hours at room temperature. (note 2)(note 3)
- Open your cheesecloth to reveal your labneh which is ready to enjoy or can be stored in the fridge in an airtight container for up to two weeks.
- Cheesecloth: I recommend buying cheesecloth online so you can get the most square footage for your buck.
- Draining: The vessel you use should be big enough that the labneh hangs at least two inches above the bottom and doesn't touch the sides. If you don't have a deep enough vessel you can tie the cheesecloth to your sink faucet.
- Room Temperature: Because of yogurt's acid content it is totally safe to leave at room temperature for 10 hours and some chefs do it for much longer. If you prefer, you can drain it in the fridge for 24 hours instead.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 5 mins
- Draining time: 10 hrs
- Cook Time: no cook
- Category: Appetizer
- Method: No cook
- Cuisine: Middle Eastern
Keywords: How to make labneh and how to use it a dip, a spread, an appetizer, and a condiment