Labneh is a thick, tangy yogurt cheese that is a staple of Middle Eastern breakfast tables. When paired with za’atar, a fragrant blend of herbs, sesame seeds, and sumac, it becomes a simple yet deeply flavorful spread that works as a dip, a sandwich filling, or a topping for roasted vegetables. The creaminess of the labneh balances the bright, nutty, and slightly tart notes of the za’atar, creating a combination that is both comforting and vibrant.
Ingredients
- 4 cups (960 ml) full-fat plain yogurt (not Greek-style; look for one with live active cultures and no thickeners)
- 1 teaspoon (5 g) fine sea salt
- 2 tablespoons (30 ml) extra-virgin olive oil, for serving
- 2 tablespoons (10 g) za’atar spice blend, for serving
- Optional: fresh pita bread, cucumber slices, or cherry tomatoes for serving
Instructions
- Salt the yogurt: In a medium bowl, stir the yogurt and salt together until the salt is fully dissolved. This helps draw out moisture during straining.
- Set up the strainer: Line a fine-mesh sieve with a double layer of cheesecloth, a clean kitchen towel, or a nut milk bag. Place the sieve over a deep bowl, making sure the bottom of the sieve is at least 2 inches (5 cm) above the bottom of the bowl to allow room for the whey to collect.
- Strain: Pour the salted yogurt into the lined sieve. Fold the cloth over the top to cover the yogurt. Refrigerate for 24 hours. The longer it drains, the thicker and more spreadable the labneh becomes. After 24 hours, the labneh should be thick enough to hold its shape when spooned.
- Finish: Transfer the labneh to a serving bowl or plate. Use the back of a spoon to create a swirl in the center. Drizzle generously with olive oil and sprinkle with za’atar.
- Serve: Enjoy immediately with warm pita, fresh vegetables, or as a spread on toast.
Tips
- Yogurt choice: Use full-fat, plain yogurt without added gums or thickeners. Greek yogurt can be used, but it will yield a thicker labneh in less time (about 12 hours). Non-fat yogurt will produce a thinner, less creamy result.
- Straining time: For a softer, more dip-like labneh, strain for 12–18 hours. For a firmer, cream-cheese-like texture, strain for 24–36 hours. If you want to make labneh balls, strain for 48 hours, then roll into balls and store in olive oil.
- Flavor boost: Add a clove of crushed garlic, a pinch of dried mint, or a squeeze of lemon juice to the yogurt before straining for extra flavor.
- Common mistake: Do not skip the salting step—it helps the whey drain more efficiently and seasons the labneh. Also, do not discard the whey; it can be used in smoothies, soups, or bread dough.
Serving Suggestions
Serve labneh and za’atar as part of a mezze spread with hummus, baba ganoush, olives, and pickled vegetables. It also makes an excellent breakfast when spread on warm pita or sourdough toast, topped with sliced cucumbers, radishes, and a drizzle of honey. For a light lunch, spread it on a wrap with grilled chicken, lettuce, and tomato.
Variations
- Spicy: Add a pinch of Aleppo pepper or red pepper flakes to the za’atar before sprinkling.
- Herbed: Mix fresh chopped herbs like dill, mint, or parsley into the finished labneh.
- Citrus: Swap the olive oil for a citrus-infused oil or add a little lemon zest on top.
- Sweet: Skip the za’atar and serve labneh with honey, pistachios, and fresh figs for a dessert-like version.
Storage and Reheating
Store labneh in an airtight container in the refrigerator for up to 1 week. Keep it covered with a thin layer of olive oil to prevent it from drying out. If you have leftover labneh, you can also freeze it for up to 3 months, though the texture may become slightly grainy after thawing. This dish is served cold or at room temperature, so there is no need to reheat it.
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt? Yes, Greek yogurt will work and will drain faster because it is already thicker. Use it as a substitute in equal amounts, but reduce the straining time to about 12 hours.
What if I don’t have cheesecloth? You can use a clean, lint-free kitchen towel, a nut milk bag, or even a coffee filter. Make sure whatever you use is thoroughly cleaned and rinsed to avoid any soapy residue.
How long does labneh last? When stored properly in the refrigerator, labneh will keep for 7–10 days. Always check for any off smells or mold before using.
Can I make labneh without salt? Yes, but the salt helps draw out moisture and acts as a preservative. Without salt, the labneh may be less firm and have a shorter shelf life (about 4–5 days).
Is labneh the same as cream cheese? Labneh is tangier and thinner than cream cheese, but it can be used as a substitute in many recipes, such as cheesecake or frosting, though the flavor will differ.
Can I use low-fat or skim yogurt? You can, but the labneh will be less creamy and may turn out slightly grainy. For the best texture, stick to full-fat yogurt.
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