Labneh

🛒 Ingredients

• Whole Milk Yogurt 100 g · 219 kcal

👨‍🍳 Instructions

1. In a large bowl, combine 1000g of whole milk yogurt with 5g of salt. Stir well until the salt is fully dissolved and evenly distributed.
2. Line a colander or sieve with several layers of cheesecloth or a clean, tightly woven kitchen towel. Place the colander over a deeper bowl to catch the draining whey.
3. Pour the salted yogurt mixture into the cheesecloth-lined colander. Gather the edges of the cheesecloth and tie them together securely, forming a pouch.
4. Hang the yogurt pouch from a cabinet knob or faucet over the bowl, or place it in the colander with a heavy plate on top to press out the whey. Refrigerate for at least 12-24 hours, or up to 2 days, depending on desired thickness.
5. Once the labneh has reached your desired consistency, transfer it to an airtight container. It can be stored in the refrigerator for up to 1-2 weeks.
6. Serve labneh drizzled with olive oil and sprinkled with za'atar, dried mint, or paprika. It pairs wonderfully with fresh vegetables, pita bread, or as part of a mezze platter.