Levantine Labneh Cheese (Printable)

Creamy, tangy Middle Eastern labneh made by straining yogurt, ideal for spreads topped with olive oil.

# What You Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - 0.5 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)

# Steps:

01 - Stir the sea salt thoroughly into the full-fat yogurt until evenly distributed.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel and place it over a deep bowl to collect the whey.
03 - Transfer the salted yogurt into the lined sieve, fold the cloth edges over to cover, and refrigerate.
04 - Let the yogurt drain in the refrigerator for 12 to 24 hours depending on preferred firmness: 12 hours for spreadable labneh, up to 24 hours for a firmer texture.
05 - Transfer the thickened labneh to a serving dish, drizzle with olive oil, and sprinkle with dried mint, zaatar, or sumac as desired. Serve chilled alongside warm pita, fresh vegetables, or mezze.

# Expert Advice:

01 -
  • It requires almost no skill and teaches you that time does the heavy lifting in the kitchen.
  • You end up with a creamy, tangy cheese that tastes far more impressive than the minimal effort involved.
  • The whey drips away while you sleep, so you're practically making cheese without thinking about it.
02 -
  • The quality of your starting yogurt matters more than anything else—watery yogurt will drain slowly and yield less cheese, so check the ingredient list and choose something thick.
  • Don't throw away the whey; I use it in bread dough or soups for added tang and nutrition, which feels like getting two recipes from one effort.
  • The cheesecloth must be thin and clean; thick cloth traps moisture and slows the process, which is why I switched from old kitchen towels to proper cheesecloth and saw better results.
03 -
  • Greek yogurt or any already-strained yogurt cuts your total time in half, which is the secret I wish someone had told me from the start.
  • Taste the yogurt before you salt it; if it's already quite tangy, use slightly less salt so the final cheese doesn't overwhelm with sourness.
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