How To Make Easy Homemade Labneh With Yogurt
This labneh recipe is one you will want to make over and over again. It is simple, creamy and there are endless ways for it to be enjoyed.
Servings: 4 servings
Equipment
Ingredients
- 3 cups full fat plain yogurt (6% M.G.)
- 1/2 teaspoon salt
- olive oil, za'atar and fresh mint optional
Instructions
- Stir ½ teaspoon of salt into a 750-gram tub of full-fat yogurt.
- Line a fine mesh strainer with two layers of cheesecloth and place it over a small bowl. Transfer the salted yogurt into the strainer.
- Cover the setup with plastic wrap or a clean dish towel, and refrigerate for 24 hours to allow the whey to drain off.
- The next day, after 24 hours, scoop the thickened labneh into a shallow bowl or plate. Drizzle with olive oil, sprinkle with za'atar, and garnish with fresh mint if desired. Serve with dippers like cucumber slices, cherry tomatoes, pita chips, or warm naan.
Notes
- Use the liquid whey that’s drained off to kick start fermentation projects such as fermented lemonade.
- If you don't have cheesecloth for straining, you can also use a tea towel.
- Optional toppings for the labneh: olive oil, zaatar, mint leaves, olives, pine nuts, fresh lemon, dill, tomatoes, chives, or cucumber ribbons.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 377mg | Potassium: 291mg | Sugar: 9g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 0.1mg