Creamy Labneh with Olive Oil and Za’atar Recipe
Introduction
Labneh is a creamy, tangy Middle Eastern strained yogurt that works beautifully as a dip, spread, or accompaniment to many dishes. It’s simple to make at home and requires only a few ingredients. This rich and smooth labneh can be customized with olive oil and za’atar for extra flavor.
Ingredients
- 900g full-fat yogurt (regular or Greek)
- ½ tsp coarse sea salt
- Olive oil, for drizzling
- Za’atar, for sprinkling
Instructions
- Step 1: Mix the yogurt with ½ teaspoon of coarse sea salt until well combined.
- Step 2: Set a sieve over a large bowl or measuring jug and line it with a muslin cloth.
- Step 3: Spoon the salted yogurt into the muslin cloth, bring the edges together, and tie tightly with kitchen string, leaving enough length to suspend it.
- Step 4: Hang the tied muslin parcel from the kitchen sink tap or a suitable place, with the bowl underneath to catch the liquid.
- Step 5: Let it drain for 12 to 24 hours. For warmer weather, place the sieve and bowl in the fridge instead.
- Step 6: When firm, scrape the labneh into a bowl or container. The longer it drains, the thicker it becomes, so adjust the time if you prefer it softer for dipping.
- Step 7: Serve drizzled with olive oil and sprinkled with za’atar to taste.
Tips & Variations
- Use Greek yogurt for a creamier and thicker labneh without draining as long.
- Add garlic or herbs like mint or dill before draining for flavored labneh.
- Serve labneh with fresh vegetables, warm pita bread, or grilled meats.
Storage
Store labneh in an airtight container in the refrigerator for up to one week. If the texture thickens after refrigeration, stir in a little olive oil or water to loosen it before serving. Labneh can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat yogurt to make labneh?
Yes, but the texture will be thinner and less creamy. Full-fat yogurt produces the best rich and smooth labneh.
How long can I drain the yogurt for labneh?
Drain between 12 and 24 hours. Less time results in a softer, dip-like consistency; longer drainage makes labneh firmer and more spreadable.
Print
Creamy Labneh with Olive Oil and Za’atar Recipe
- Total Time: 12 hours 10 minutes to 24 hours 10 minutes
- Yield: Approximately 400–450g labneh 1x
- Diet: Vegetarian
Description
Labneh is a creamy, tangy Middle Eastern strained yogurt cheese made by draining full-fat yogurt until thick and spreadable. This easy recipe involves salting the yogurt, straining it in a muslin cloth for 12 to 24 hours, and serving it drizzled with olive oil and sprinkled with za’atar. It’s perfect as a dip, spread, or accompaniment to fresh vegetables and bread.
Ingredients
Ingredients
- 900g full-fat yogurt (regular or Greek)
- ½ tsp coarse sea salt
- Olive oil, for drizzling
- Za’atar, for sprinkling
Instructions
- Prepare the yogurt: Mix the yogurt thoroughly with ½ teaspoon of coarse sea salt to enhance flavor and help in the straining process.
- Line the sieve: Set a fine sieve over a large measuring jug or bowl. Line the sieve with a clean muslin cloth to act as a strainer that will hold the yogurt while allowing the liquid whey to drain out.
- Set up the straining pouch: Spoon the salted yogurt into the muslin cloth, then gather the edges and tie them tightly with kitchen string, leaving enough string to suspend the muslin bundle securely.
- Hang to drain: Hang the muslin parcel from the tap of the kitchen sink over the bowl or jug beneath it. This allows the whey to drip down freely. Leave to strain for 12 to 24 hours depending on the desired firmness—longer for a thicker cheese, shorter for a softer dip consistency. In warm weather, instead of hanging, place the sieve with the wrapped yogurt in the refrigerator.
- Finish and serve: Once drained, remove the strained labneh from the cloth and scrape it into a serving bowl or container. Drizzle generously with olive oil and sprinkle with za’atar before serving as a dip, spread, or accompaniment.
Notes
- The longer the yogurt strains, the thicker and firmer the labneh becomes.
- If you prefer a softer consistency for dipping, reduce the straining time to around 12 hours.
- Using Greek yogurt will yield thicker labneh sooner but regular full-fat yogurt works well too.
- Keep the labneh refrigerated and consume within 5 days for best freshness.
- Za’atar adds a fragrant herbal flavor, but you can substitute with other spices like za’atar blend, sumac, or dried thyme.
- Prep Time: 10 minutes
- Cook Time: 12 to 24 hours (straining time)
- Category: Dips & Spreads
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labneh, strained yogurt, Middle Eastern dip, homemade cheese, yogurt spread
