Description
A creamy and tangy Middle Eastern yogurt dip made from just two ingredients.
Ingredients
Scale
- 4 cups (900g) full-fat plain yogurt
- ¾ teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil (for serving)
- 1 tablespoon za’atar (for serving)
- Warm pita bread (for serving)
Instructions
- Salt the yogurt. Pour the full-fat yogurt into a large bowl. Add the salt. Stir thoroughly for 60 seconds until the salt is completely and evenly distributed throughout.
- Set up the straining. Place a large fine-mesh strainer over a deep bowl lined with cheesecloth. Pour the salted yogurt into the center of the cloth.
- Hang or refrigerate to strain. Gather the edges of the cheesecloth and tie tightly. Hang the tied bundle from a kitchen faucet over the sink or set in the refrigerator to strain for 24–48 hours.
- Unwrap and transfer. Open the cheesecloth carefully. The labneh should be smooth, white, and thick. Transfer to a serving bowl.
- Serve. Spread the labneh onto a wide, shallow plate, drizzle with olive oil, scatter za’atar, and add optional toppings. Serve immediately with warm pita.
Notes
Use full-fat, high-quality yogurt for the best results. Goat’s milk yogurt gives the most authentic flavor, but cow’s milk yogurt also works well.
- Prep Time: 5 minutes
- Cook Time: 1440 minutes
- Category: Appetizer
- Method: Straining
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 50mg