Description
Made with 2 simple ingredients, this creamy Middle Eastern Labneh recipe is fabulous served as a dip with a generous drizzle of olive oil. This strained yogurt is known for it’s thick appearance and is often compared to a soft cheese in texture and Greek yogurt in flavor. Keep reading for my notes on making this with dairy free yogurts.
Ingredients
- 1 (24 ounce) container of plain full-fat yogurt (can also be Greek yogurt)
- 1/2 tsp salt
Instructions
- Mix the yogurt & salt. Mix the yogurt and salt together, in a bowl or in the yogurt container to save dishes.
- Strain the yogurt. Add the yogurt to the center of a piece of cheesecloth resting in a mesh strainer. Set the mesh strainer over a bowl, making sure it’s elevated enough to keep all strained liquids from touching the cheesecloth.
- Chill. Add the bowl with the strainer and yogurt to the fridge and chill for overnight or up to 48 hours. The longer it strains, the thicker the labneh.
- Enjoy! Scoop the strained yogurt out of the cheesecloth and enjoy! Store any leftovers in an airtight container.
Notes
Storage: Once your labneh is strained and stored in an air tight container, in can keep in the fridge for up to 2 weeks. Store topped with a drizzle of olive oil to help preserve the quality.
Dairy Free Labneh? You can make dairy free labneh using a dairy free yogurt. Just keep in mind that you will have to strain the yogurt for a few extra days – for at least 3+ days. I also recommend using a soy or cashew yogurt, to avoid any undesirable flavors that came with coconut and oat milk based yogurts when recipe testing.