"Labneh is a strained yogurt dip of Levantine origin. Often eaten adorned with pools of olive oil, za’atar, and sumac alongside warm puffy pitas, it is a necessary component of any mezze spread. Making labneh at home is so simple and the result is a creamy, dreamy spreadable yogurt with a tangy, cheesy quality — you’ll be eating it with everything." - Noreen Wasti
32 ounces whole milk plain yogurt 1/2 tsp salt
- Pour the yogurt into a nut bag* and stir in 1/2 tsp of salt.
- Hang over the sink on the kitchen tap or from a hook with a large INKA food container below to catch the liquid.
- Let strain for 8 hours up to 24 (the longer it strains, the thicker the labneh).
- Once ready, spoon out the labneh into a food container and refrigerate.
- Serve the labneh adorned with olive oil, za’atar, sumac, and herbs. Enjoy with warm pita.
*I find using a nut bag extremely easy, but cheesecloth or a tea towel with a colander inside a bowl or food container will work perfectly too.
Recipe, photography, and food styling by Noreen Wasti
Noreen Wasti is a recipe developer, food stylist, writer, and content creator in NYC.