Labneh (LEB-neigh) is a strained yogurt with a rich texture similar to whipped cream cheese. Use as a bagel spread, or drizzle with olive oil and sprinkle with Aleppo pepper for a dip, as shown.
2 cups plain whole-milk yogurt (not Greek style)
1/2 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours.
Remove strainer from bowl; discard whey. Spoon labneh into a bowl; stir in salt. Store in refrigerator for up to 1 week.
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