Labneh Recipe
Photo: Maren Caruso; Styling: Nissa Quanstrom
Chris Ainsworth of Saffron Mediterranean Kitchen in Walla Walla, Washington, told us how to make this ridiculously easy and versatile eastern Mediterranean "cheese" that tastes like a cross between sour cream and cream cheese. All you do is drain yogurt until it's thick and satiny. Mix it with a little olive oil and garlic, then toss with pasta or serve with bread for dunking. Keeps up to 1 week, chilled.



Makes 3 cups (serving size: 1/4 cup)
Total time: 5 Minutes

Recipe from


Recipe Time

Total: 5 Minutes
Drain: 7 Hours

Nutritional Information

Calories 100
Caloriesfromfat 69 %
Protein 5 g
Fat 7.7 g
Satfat 6 g
Carbohydrate 2.3 g
Fiber 0.0 g
Sodium 2.2 mg
Cholesterol 13 mg


32 ounces plain whole-milk Greek yogurt


Line a strainer with cheesecloth and spoon in yogurt. Set over a deep bowl, cover, and chill at least 7 hours or up to 24 hours to drain.

Chris Ainsworth,

Saffron Mediterranean Kitchen, Walla Walla, Washington,


February 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note