Levantine Labneh Cheese Spread (Printable Version)

Creamy, tangy labneh cheese made by straining yogurt, served with olive oil and spices for a fresh taste.

# Components:

→ Dairy

01 - 4 cups full-fat plain Greek or strained yogurt
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)

# Preparation steps:

01 - In a medium mixing bowl, stir the sea salt thoroughly into the yogurt ensuring even distribution.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel, placing it over a deep bowl to collect whey.
03 - Transfer the salted yogurt into the lined sieve, gather the cloth edges to cover the yogurt completely.
04 - Refrigerate the setup and allow the yogurt to drain for 12 to 24 hours depending on desired consistency—12 hours for soft spreadable texture, up to 24 hours for firmer cheese.
05 - Once thickened, move the labneh into a serving dish, drizzle generously with olive oil and sprinkle with dried mint, zaatar, or sumac as preferred.
06 - Serve chilled alongside warm pita, fresh crudités, or as part of a mezze selection.

# Expert Advice:

01 -
  • It requires almost no hands-on time but feels like you've made something sophisticated and restaurant-worthy.
  • The tangy, creamy texture is addictive enough that you'll find yourself eating it straight from the bowl with a spoon.
  • It transforms simple yogurt into something that feels both humble and luxurious, perfect for impressing people without fussing.
02 -
  • The quality of your starting yogurt matters more than almost anything else—watery or overly processed yogurt will give you watery labneh no matter how long you wait.
  • Don't throw away that whey that drains away; it's perfect for baking or cooking grains, so keep it in a jar in your fridge for a few days.
  • If your kitchen is very warm, the straining might happen faster, so check after 8 hours rather than assuming it needs the full 12.
03 -
  • Invest in good cheesecloth or use a very fine, clean kitchen towel—cheap cheesecloth sometimes lets tiny yogurt particles through and clouds your final result.
  • If your labneh is taking longer than 24 hours to thicken in a cool kitchen, the yogurt might not have been thick enough to start with, so taste your yogurt before committing to the recipe.
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