Yogurt Labneh Cheese Dip
This creamy, tangy labneh dip is homemade yogurt cheese strained until thick and spreadable, then finished with olive oil and za’atar. Serve it with warm pita, crisp veggies, or as a sauce for grilled meats.
Equipment
- Fine-mesh strainer or colander
- Cheesecloth (or coffee filters / thin towel)
- Large bowl (to catch whey)
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Airtight container
Ingredients
- 4 cups plain whole milk yogurt full-fat; Greek yogurt strains faster
- 1 tsp salt
- 2 tbsp extra virgin olive oil for serving, plus more to drizzle
- 1 tbsp za’atar plus more for garnish
- fresh herbs (mint or parsley) optional garnish
Instructions
- In a mixing bowl, stir the yogurt and salt together until evenly combined.
- Line a fine-mesh strainer or colander with cheesecloth (or a coffee filter/thin towel). Set it over a large bowl so the strainer does not touch the bottom.
- Spoon the salted yogurt into the lined strainer. Fold the cloth over the top and cover with plastic wrap or a clean towel.
- Refrigerate and strain for 12–24 hours, depending on how thick you want it. Around 18 hours yields a thick, spreadable labneh.
- Transfer the labneh to a clean container. (Optional: save the drained whey for smoothies, baking, or soups.)
- To serve, spread labneh in a shallow bowl, swirl the top, drizzle with olive oil, and sprinkle with za’atar and fresh herbs if using.
Notes
Thickness control: Use Greek yogurt for a faster strain or regular whole milk yogurt for a longer strain. Storage: Keep refrigerated in an airtight container up to 2 weeks; a thin layer of olive oil on top helps prevent drying. Flavor variations: add a grated garlic clove, a pinch of sumac, red pepper flakes, or chopped cucumbers. For labneh balls, strain longer (24+ hours), roll into balls, and store submerged in olive oil with herbs.
Nutrition
Calories: 25kcal | Protein: 1.3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 40mg