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Total Time
24 Hours
Yield
Makes 2 cups
Photo: Annabelle Breakey

How to Make It

Step 1

Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).

Step 2

Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.

Chef's Notes

Nutritional analysis is per 1/4-cup serving.

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