Levantine Labneh Cheese Spread (Printable)

Creamy and tangy Middle Eastern labneh made by straining yogurt, ideal for spreading or dipping.

# Components:

→ 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)

# Method:

01 - In a medium bowl, mix the salt into the yogurt until fully incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a thin kitchen towel; position it over a deep bowl to collect whey.
03 - Transfer the salted yogurt into the lined sieve, gather the cloth edges over the yogurt, and refrigerate to drain for 12 to 24 hours, depending on desired thickness.
04 - Once thickened to preference, transfer the labneh to a serving dish; drizzle with olive oil and optionally sprinkle with dried mint, zaatar, or sumac.
05 - Serve chilled alongside warm pita, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost no skill, just patience and a willingness to let time do the work for you.
  • The result is so versatile it becomes a secret weapon for tired mornings, last-minute gatherings, and everything in between.
  • Making it yourself costs a fraction of store-bought versions and tastes infinitely better.
02 -
  • The yogurt needs to be full-fat and as thick as possible from the start; thin yogurt will never drain into true labneh, no matter how long you wait.
  • Don't throw away the whey—some cooks use it for baking, smoothies, or even to make ricotta, so save it in a jar.
  • The first time your cloth drains, you might check it constantly; resist this urge because opening it releases cold air and slows the process.
03 -
  • Buy the best yogurt you can afford—this dish has so few ingredients that their quality determines everything about the final result.
  • If you're in a humid climate, labneh might drain slower; don't panic, just add a few more hours to your timeline.
  • The whey that drains off is liquid gold for baking and cooking; save it in a jar and use it within a week for the best flavor.
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