Labneh
Thick, strained yogurt often served with olive oil and za'atar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large mixing bowl, gently stir the kosher salt into the plain whole-milk yogurt until it is completely dissolved.
- 2
Line a fine-mesh strainer or a colander with 3 to 4 layers of cheesecloth (or a clean, thin cotton kitchen towel). Place the strainer over a deep bowl to catch the whey.
- 3
Pour the salted yogurt into the center of the cheesecloth. Gather the corners of the cloth and tie them into a tight knot.
- 4
Place the bowl and strainer in the refrigerator and let it drain undisturbed for 12 hours for a soft dip consistency, or 24 hours for a thick, cream cheese-like consistency.
- 5
Once the desired thickness is reached, unwrap the labneh and discard the collected whey (or save it for baking).
- 6
Swoosh the labneh onto a serving plate using the back of a spoon to create deep swirls. Drizzle generously with the extra virgin olive oil, sprinkle with za'atar or dried mint, and serve with fresh vegetables and pita.
Plan it in Listahan
Add Labneh to your week, check it against your household's allergens, and build the shopping list automatically.