Labneh

Lebanese Labneh (Strained Yogurt Cheese)

A staple of the Lebanese breakfast table, labneh is little more than salted yogurt hung in cloth until it thickens to a spreadable, tangy cheese. Patience does the work; the result keeps for weeks submerged in olive oil.

Prep

15 min

Total

15 min

Serves

Makes about 450 g / 1 lb of labneh

Difficulty

Easy

Recipe ingredients

• •1000 ml (4 cups) full-fat plain yogurt, Greek-style or thick Balkan-style works best; avoid yogurt with thickeners like pectin or gelatin if possible
• •10 g (2 tsp) fine salt
• •60 ml (¼ cup) extra-virgin olive oil, for serving and, if storing, for covering
• •15 g (2 tbsp) zaatar, thyme-sesame-sumac blend
• •10 g (¼ cup) fresh mint leaves, torn, for garnish
• •30 g (⅓ cup) walnuts, toasted and roughly chopped
• •1 piece cheesecloth or clean muslin, about 60 × 60 cm / 24 × 24 in, or a nut-milk bag

Steps

1. 1 Line a large bowl or colander with the damp, well-wrung cheesecloth, leaving plenty of overhang.
2. 2 Stir the salt into the yogurt until fully dissolved and evenly distributed.
3. 3 Pour the salted yogurt into the cloth-lined bowl. Gather the corners and tie them together, or secure with a rubber band, forming a hanging pouch.
4. 4 Hang the pouch over the bowl, in the refrigerator if space allows, or on the back of an open refrigerator door. Alternatively, set the pouch in a colander over a bowl and refrigerate uncovered.
5. 5 Leave to drain for 24 to 48 hours. The longer it drains, the thicker and more spreadable it becomes; at 24 hours it is dip-like, at 48 hours it is firm enough to roll into balls. Whey will collect in the bowl beneath - discard it or use it in bread dough or smoothies.
6. 6 Unwrap the labneh. It should be dense, matte, and hold its shape on a spoon. Taste and add a pinch more salt if needed.
7. 7 To serve, spread the labneh on a plate with the back of a spoon, creating swirls and wells. Drizzle generously with olive oil, then scatter with zaatar, torn mint, and toasted walnuts. Serve with warm flatbread.
8. 8 To store, roll into small balls (about 20 g / ¾ oz each) and pack into a clean jar. Cover completely with olive oil, seal, and refrigerate; the labneh balls will keep for up to 3 weeks. Alternatively, keep the unrolled labneh in an airtight container for up to 10 days.