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Labneh (Strained Yogurt with Olive Oil)

Rich, tangy, and unbelievably creamy, this homemade labneh turns simple yogurt into something downright special. With just two ingredients and a little patience, you’ll end up with a silky spread that feels fancy but couldn’t be easier to make at home.
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Prep Time 5 minutes
Total Time 1 day 5 minutes
Servings: 8 servings
Calories: 74.7
Ingredients Method Notes

Ingredients
  

  • 4 cups whole milk yogurt 32 ounces
  • 3/4 teaspoon kosher salt
  • extra virgin olive oil for serving
  • za’atar or chopped fresh herbs, for serving
  • warm pita bread for serving
  • sliced vegetables for serving

Method
 

  1. Pour the yogurt into a large bowl.
  2. Stir the kosher salt into the yogurt until combined.
  3. Line a large bowl with a linen towel, muslin towel, or several layers of cheesecloth.
  4. Pour the yogurt mixture into the towel.
  5. Gather the towel edges together and tie securely at the top.
  6. Hang the towel from a kitchen sink faucet and allow the yogurt to drain for 24 to 48 hours.
  7. Alternatively, place a towel-lined sieve over a deep bowl, add the yogurt mixture, cover gently, and drain on the counter or in the refrigerator for 24 to 48 hours.
  8. Spread the labneh into a serving bowl.
  9. Top with extra virgin olive oil and za’atar or chopped fresh herbs.
  10. Serve with warm pita bread and sliced vegetables.

Notes

Store labneh in a tight-lid container in the refrigerator for up to 2 weeks. For longer storage, strain for 48 hours, roll into balls, and preserve submerged in olive oil in the refrigerator. Serve with warm pita bread, sliced vegetables, or as a spread like cream cheese.