Homemade labneh is probably one of the easiest things you’ll ever make! It only uses two ingredients, both of which are staples in the kitchen. It’s creamy, tangy, and ultra luscious. Add your favorite toppings and enjoy with a warm piece of pita or sourdough bread.
- 32 oz (907 g) plain full-fat Greek yogurt
- 1 1/2 tsp fine sea salt
To serve: olive oil, chili oil, herbs, sourdough bread, pita bread, etc.
- Fold a large cheesecloth in half then place it over a large bowl.
- Place the yogurt in the center, making sure the edges of the cloth don’t fold over.
- Bring up the two shorter sides of the cloth, folding them together. Then twist the center and pull up the other sides of the cloth. Keep your hand just above the yogurt (see pictures above).
- Place a large wooden spoon face down on the top of the bowl.
- Wrap the excess cloth tightly around the spoon and secure it with a sturdy clip. Make sure the bottom of the cheesecloth is not touching the bottom of the bowl.
- Let it sit at room temperature for at least 3 hours. For a thicker labneh like ours, let it sit for several hours before placing it in the fridge overnight.*
- Once it’s done straining, squeeze out any excess liquid with your hands. Wearing disposable food gloves comes in handy if you don’t want to make a big mess. Set aside on a clean surface.
- Remove the whey (excess liquid) from the bowl and store in a jar for another use. It makes an excellent liquid replacement for pizza dough.
- Put the labneh in a clean medium sized bowl then add the salt and mix well.
- Add your favorite toppings and enjoy!
Straining Overnight: If you put your yogurt in the fridge overnight, let it sit at room temperature for 30 minutes before continuing to step 7.
Nutrition information is only an estimate.
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 4.5 g
- Sodium: 475.7 mg
- Fat: 5.7 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 10.2 g