Levantine Labneh Cheese Spread (Printable View)

Creamy tangy Levantine labneh made by straining yogurt, ideal as a chilled spread drizzled with olive oil.

# What You'll 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)

# How To Make It:

01 - In a medium mixing bowl, stir the sea salt thoroughly into the yogurt until evenly distributed.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel, then place it over a deep bowl to catch the draining whey.
03 - Pour the salted yogurt into the lined sieve, then gather cloth edges to fully cover the yogurt.
04 - Refrigerate and allow the yogurt to drain for 12 to 24 hours depending on desired texture: strain 12 hours for soft, spreadable labneh; up to 24 hours for a firmer consistency.
05 - Transfer the thickened labneh to a serving dish, drizzle generously with extra-virgin olive oil, and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, fresh crudités, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost no active cooking, just time and gravity doing the work for you.
  • The result is so versatile it becomes the quiet hero of every meal, from breakfast spreads to late-night snacks.
  • Making it at home tastes nothing like store-bought, tangier and more alive in ways that feel almost decadent.
02 -
  • The whey that collects in the bowl is pure gold for baking and cooking—don't pour it down the drain, save it for soups, bread dough, or marinades.
  • Cheesecloth tears more easily than you'd think, so go with double layers, and if you don't have it, a fine-mesh kitchen towel works just as well and honestly might be more forgiving.
  • The cold of the refrigerator matters; labneh drains faster at room temperature but loses some of that bright tang in the process.
03 -
  • If you can't find cheesecloth, a clean, thin kitchen towel or even a coffee filter works; the key is letting whey pass through while catching the solids.
  • Save that drained whey—it's liquid gold for bread dough, marinades, and even in place of water for cooking grains.
  • For a vegan version, use a thick plant-based yogurt and strain it the same way; it won't get quite as thick, but the principle is identical and the result is equally delicious.
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