Levantine Labneh Cheese Spread (Printable Version)

Strained creamy yogurt spread infused with sea salt, olive oil, and optional herbs for a tangy Middle Eastern flavor.

# What You Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Steps:

01 - In a medium mixing bowl, stir the salt into the yogurt until fully incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel, and set it over a deep bowl to collect the whey.
03 - Pour the salted yogurt into the lined sieve and gather the cloth edges to cover the yogurt completely.
04 - Place the setup in the refrigerator and allow the yogurt to drain for 12 to 24 hours; 12 hours for soft, spreadable consistency and up to 24 hours for firmer texture.
05 - Once thickened, transfer the labneh to a serving dish. Drizzle generously with olive oil and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Pointers:

01 -
  • It tastes impossibly creamy and tangy without any effort once you understand the waiting game.
  • You'll finally understand why labneh costs so much at specialty shops—and why making it yourself feels like a victory.
  • It's naturally vegetarian, gluten-free, and works as a spread, dip, or even a dollop on almost anything Mediterranean.
02 -
  • Don't drain labneh at room temperature—warmth speeds fermentation and can give it an unpleasant tang; the fridge keeps it mild and fresh.
  • The whey that drains away is liquid gold for baking bread or enriching soups, so save it rather than tossing it.
  • If your yogurt is too thin to begin with, the straining takes longer; seek out full-fat Greek yogurt or the thickest plain yogurt your market carries.
03 -
  • Buy the thickest, fattiest yogurt you can find—the final labneh is only as good as what you start with, and watery yogurt means endless straining.
  • Save your whey in a separate container; it's perfect for baking, cooking grains, or feeding to plants, and throwing it away feels like wasting liquid gold.
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