Labneh
A thick, creamy Lebanese cheese made from strained yogurt, served with olive oil, za'atar, and fresh mint.
Ingredients
- full-fat plain yogurt1000 g
- salt1 tsp
- lemon juice1 tbsp
- olive oil2 tbsp
- za'atar1 tsp
- fresh mint15 g
Instructions
Mix full-fat natural yogurt with salt and lemon juice until smooth.
Line a sieve with two layers of cheesecloth, set it over a bowl, and pour the yogurt mixture into the cheesecloth.
Gather the edges of the cheesecloth, cover the bowl, and refrigerate for 24 hours to let the whey drain off; for a softer consistency, check the labneh after 12–16 hours.
Unwrap the cheesecloth and transfer the thickened labneh to a bowl, stirring with a spoon until creamy.
Spread the labneh onto a plate, make a well in the center with the back of a spoon, and drizzle with olive oil.
Sprinkle with za'atar and garnish with chopped fresh mint; serve immediately as a meze or spread.
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