Levantine Labneh Cheese Spread (Printable)

Creamy tangy Levantine labneh made by straining yogurt, perfect for spreads or dips with olive oil.

# 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)

# How-To:

01 - In a medium bowl, stir the salt into the yogurt until evenly incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel, then position it over a deep bowl to collect whey.
03 - Transfer the salted yogurt into the lined sieve, gather the cloth edges to fully cover the yogurt, and place in the refrigerator to drain.
04 - Allow the yogurt to drain for 12 to 24 hours depending on preferred consistency—12 hours for a soft, spreadable texture or up to 24 hours for a firmer cheese.
05 - Once thickened, transfer the labneh to a serving dish, drizzle generously with extra-virgin olive oil, and sprinkle with dried mint, zaatar, or sumac as preferred.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It transforms one ingredient into something luxurious that tastes like you've been cooking all day, when you've barely lifted a finger.
  • Once you taste homemade labneh, store-bought versions feel like eating clouds made of plastic.
  • Making it teaches you that some of the best things in cooking happen when you're not even in the kitchen.
02 -
  • Thinner yogurt will never become cheese, no matter how long you strain it—this is one of those lessons where you learn why full-fat matters by wasting 4 cups of liquid yogurt.
  • The whey that drains off is liquid gold for baking bread or making ricotta, so save it instead of pouring it away.
  • Cold labneh tastes alive; room-temperature labneh tastes like sadness, so always serve it straight from the refrigerator.
03 -
  • Use the highest-quality yogurt you can find because there's nowhere for it to hide—every nuance of flavor becomes part of the final dish.
  • Tie the cheesecloth loosely rather than tightly so air circulates and the yogurt drains evenly without developing dense spots.
  • If you want to shape labneh into balls, wait until it's completely firm, wet your hands with cool water, and work quickly so the warmth of your palms doesn't soften it.
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