Ingredients
Scale
- 4 cups (32 ounces) whole milk yogurt
- 3/4 teaspoon kosher salt
- Extra virgin olive oil
- Za’atar or chopped fresh herbs
- Warm pita bread
- Sliced vegetables
Instructions
- Season the yogurt by pouring it into a large bowl and stirring in the salt.
- Drain the yogurt by lining another large bowl with a linen or muslin towel. Pour the yogurt mixture into the towel, tie it at the top, and hang it from a kitchen sink faucet to drain for 24 to 48 hours.
- Alternatively, set a sieve lined with linen towel over a deep bowl, add the yogurt mixture, cover with the towel, and let it drain on the counter or in the fridge for 24-48 hours.
- Serve by spreading the labneh in a bowl, drizzling with extra virgin olive oil, and sprinkling with za’atar or chopped fresh herbs. Add warm pita and fresh vegetables for dipping.
Notes
Use whole milk yogurt for a creamier texture.
Feel free to experiment with herbs like dill or basil for different flavor profiles.
Labneh can be stored in the fridge for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 10 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.