Levantine Labneh Cheese Spread (Printable Version)

Creamy, tangy Middle Eastern labneh made by straining yogurt, perfect with olive oil and herbs.

# What You Need:

→ 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)

# Directions:

01 - In a medium bowl, stir the sea salt into the yogurt until fully incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean kitchen towel, placing it over a deep bowl to collect the whey.
03 - Pour the salted yogurt into the lined sieve, then gather the cloth edges to cover it completely.
04 - Refrigerate and let the yogurt drain for 12 to 24 hours depending on desired firmness: 12 hours for soft spreadable consistency and up to 24 hours for a firmer texture.
05 - Once thickened, transfer the labneh to a serving dish, drizzle with olive oil, and sprinkle with dried mint, zaatar, or sumac as preferred.
06 - Serve chilled alongside warm pita, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost no skill—just yogurt, salt, and patience, which means even on your most chaotic mornings you can still feel like you've accomplished something.
  • The result tastes like it came from a proper bakery or fancy market, but it costs a fraction of what you'd pay and tastes fresher because it's actually yours.
02 -
  • Not all yogurts drain the same—if your yogurt is very liquid, you might need to go longer than 24 hours, and that's okay. You'll learn what your particular yogurt is capable of the second time around.
  • The whey that drains out is liquid gold for baking or adding to smoothies, so don't pour it down the sink; save it in the fridge for a few days.
03 -
  • Buy the best yogurt your budget allows—you're not cooking it, so its quality is everything. A good full-fat yogurt will drain faster and taste brighter.
  • If you're impatient, pour the drained whey into another container while it's still warm and you'll see results faster than you'd expect—cold draining is slower draining.
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