Homemade Labneh
Description
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!
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Ingredients
- 1 (16-ounce) whole-milk greek yogurt
- ¼ teaspoon Morton kosher salt, or ½ teaspoon Diamond Crystal kosher salt
Instructions
- 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.
Equipment
Notes
Labneh will last up to 2 weeks in an airtight container in the refrigerator.
Nutrition
Calories: 76kcalCarbohydrates: 3gProtein: 7gFat: 4gSaturated Fat: 3gCholesterol: 10mgSodium: 125mgSugar: 3g
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