This creamy, silk-smooth homemade labneh is so hands off, it practically makes itself! Just an overnight rest in the fringe and voilà, it's ready to go!
- 1 container (16 ounce) whole-milk greek yogurt
- ¼ teaspoon Morton kosher salt (or ½ teaspoon Diamond Crystal kosher salt)
For the homemade labneh: line a fine-mesh sieve with 2 basket-style coffee filters or a double layer of cheesecloth. Place filter-lined sieve over a bowl large enough to allow at least a cup of liquid to drain off without touching sieve.
Combine yogurt and ¼ teaspoon salt then transfer to filter-lined sieve. Refrigerate until texture resembles cream cheese and quite a bit of liquid has drained out, at least 12 hours or up to 24 hours.
Discard liquid released from straining. Transfer labneh to a shallow bowl or plate and swirl into an even layer. Top as desired (I love extra-virgin olive oil and za'atar) and serve with warm pita, naan, and/or vegetables.
If you're making this ahead, transfer the labneh to an airtight container and refrigerate until ready to use.
Labneh will last up to 2 weeks in an airtight container in the refrigerator.
- Serving Size: ¼ cup
- Calories: 76
- Sugar: 3g
- Sodium: 125mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 10mg
Keywords: labneh, homemade labneh, labneh cheese