Levantine Labneh Cheese Spread (Printer view)

Creamy, tangy Levantine labneh made by straining yogurt, enhanced with olive oil and optional herbs for a savory spread.

# What You'll Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Directions:

01 - In a medium mixing bowl, stir the sea salt into the yogurt until fully incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean kitchen towel, then position it over a deep bowl to collect the draining whey.
03 - Pour the salted yogurt into the lined sieve, then gather and fold the edges of the cloth to cover the yogurt completely.
04 - Place the setup in the refrigerator and allow it to strain undisturbed for 12 to 24 hours depending on the desired consistency: 12 hours for soft spreadable texture, up to 24 hours for a firmer cheese.
05 - Once the yogurt has thickened to labneh consistency, transfer it to a serving dish. Drizzle with extra-virgin olive oil and sprinkle with dried mint, zaatar, or sumac if preferred.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Suggestions:

01 -
  • It transforms one ingredient into something that tastes fancy enough to impress, but requires zero actual cooking skill.
  • The result is tangy, creamy, and works as a spread, dip, or centerpiece on a mezze board.
  • Once you understand the method, you'll find yourself making it constantly because it's cheaper than buying it and somehow tastes fresher.
02 -
  • The whey that drains out is liquid gold for baking and cooking—don't throw it away without thinking about how you might use it.
  • If your labneh tastes too salty, it's not the salt; it's that you didn't drain it long enough and the salt is still concentrated in liquid form, so give it more time.
  • The cloth matters more than you'd think—use something that actually breathes and doesn't shed lint, or you'll have a texture problem.
03 -
  • Use a yogurt with live cultures if possible—they continue their quiet work during straining and can add complexity to the final flavor.
  • If labneh cracks or looks grainy, it usually means the yogurt was too acidic to begin with or got too cold too fast; strain at consistent refrigerator temperature and choose a yogurt that's smooth and creamy to start with.
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