Ingredients
Equipment
Method
- Begin by placing a strainer or fine-mesh sieve over a medium bowl. Line it with a clean cheesecloth. Prepare string or rubber bands to use later, as you'll be tying up the cheesecloth.
- In a small bowl, mix together the Greek yogurt and sea salt until well combined. You’ll want to ensure the salt is evenly distributed for the best flavor.
- Scoop the mixture of Greek yogurt onto the cheesecloth, then carefully pull the edges together tightly, ensuring no openings are left for the yogurt to seep out. Trust me, the tighter the better!
- Once secured, tie the cheesecloth at the top with your string or rubber band. Place it in the center of the strainer or sieve. This step is crucial as it allows the whey to drain out, leading to that thick, creamy consistency.
- Chill your labneh in the refrigerator overnight. If you prefer it thicker, you can let it sit for up to 24 hours. This is where the magic happens as it transforms into creamy goodness.
- After the chilling period, remove the labneh from the cheesecloth and transfer it to a small bowl for serving. Don’t worry if it looks a bit messy; that rustic charm is part of its appeal!
- To serve, drizzle with extra virgin olive oil and garnish with fresh mint leaves. Add any additional toppings you desire, such as spices or vegetables.
- Finally, enjoy your labneh as a dip for pita or alongside fresh veggies. You can also use it as a spread in sandwiches or wraps.
Notes
When storing, keep your labneh in an airtight container in the fridge. It can last up to a week! For freezing, you can store it in an airtight container for up to three months. Just thaw in the refrigerator before use.