With its origins in Middle Eastern cuisine, labneh is simply yogurt that’s been strained until thick and creamy. It’s traditionally served as a savory spread, but once you understand the technique, it becomes a blank canvas for countless sweet and savory creations.
Yield: Just over 1 pint from 1 quart of yogurt
What you’ll need:
- 1 quart plain whole milk yogurt
- Cheesecloth
- Fine-mesh strainer
- Bowl
Set the scene: Line the strainer with cheesecloth and set it over a bowl. It’s best if the strainer rests on the rim of the bowl rather than sitting on the bottom, giving the whey plenty of room to drain away.
Pour the yogurt into the cheesecloth and refrigerate for at least 12 hours. Almost immediately you’ll notice pale yellow whey dripping into the bowl below. Don’t throw it away—we’re saving that for the bonus recipe.
After about 12 hours, you’ll notice a real shift in texture. The yogurt will be similar to Greek-style yogurt, which is typically strained for 12–24 hours. The longer you let it strain, the thicker it becomes. Traditional labneh is usually strained for 24–48 hours, resulting in a rich, spreadable texture that’s remarkably close to cream cheese.
When you’re happy with the consistency, set the reserved whey aside (I promise it’s worth it!), then gently transfer the labneh from the cheesecloth into a clean bowl.
Now comes the fun part: deciding where to take it.
Keep it savory with olive oil, flaky salt, herbs, roasted garlic, or cracked pepper. Or head in a sweeter direction with honey, roasted fruit, citrus zest, cinnamon, vanilla, or maple syrup. Once you’ve mastered the technique, the possibilities are nearly endless.
