Homemade labneh with za'atar and olive oil is made from strained yogurt: 10 minutes of hands-on work and an overnight strain, for a result far thicker and richer than store-bought.
The Trick to Straining It Right
The higher the fat content of the yogurt, the thicker and richer the labneh turns out. Use Greek yogurt at 9% fat or higher, strain through clean cheesecloth over a sieve, and don't cut the straining time short: eight hours is the minimum, overnight is better.
A Simple Assembly That Lets the Flavor Shine
Properly strained labneh doesn't need much added to it. Good olive oil and fresh za'atar are the difference between an ordinary dish and one guests remember. Create a shallow well in the center of the plate so the oil pools there instead of running off to the sides.
Homemade Labneh with Za'atar and Olive Oil
Strained yogurt turned into a thick, creamy cheese, served with za'atar and olive oil.
Ingredients
- 1 lb (500g) full-fat Greek yogurt
- 1/2 tsp salt
- 3 tbsp good olive oil
- 2 tbsp za'atar
- sweet paprika (optional, pinch)
Instructions
Mix the yogurt with the salt in a bowl.
Lay cheesecloth over a sieve set over a bowl, pour the yogurt in, and tie up the corners.
Refrigerate for at least 8 hours, overnight is better, until the liquid has drained and the texture is thick.
Transfer the labneh to a flat plate and smooth it with a spatula, creating a shallow well in the center.
Drizzle olive oil generously and sprinkle with za'atar.
Serve with warm pita or cut vegetables.
Frequently Asked Questions
How long do I need to strain the yogurt?
At least 8 hours, overnight is better. The longer you strain, the thicker the labneh.
Can I use regular yogurt instead of Greek?
Full-fat yogurt works best. Low-fat yogurt will give you a runnier, less rich labneh.
How long does labneh keep in the fridge?
Up to a week in a sealed container.
Can I make this without cheesecloth?
Yes, a sieve lined with a few layers of thick paper towel works, but cheesecloth gives a smoother result.
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