How to Make Labneh

white bowl full of labneh on top of a white plate with browned toasts.

5 from 1 vote

Plan ahead with this recipe! It's super simple to make, but you'll need to allow a day or two for the yogurt to drain before serving it. Once ready, top the labneh with a variety of toppings and serve with toasted bread or pita triangles.

Prep Time10

Draining Time1

Total Time1 10

Course: Appetizer

Cuisine: Middle Eastern

Keyword: greek yogurt spread, labneh

Servings: cups

Calories: 241kcal

Equipment

Organic Cheesecloth

Ingredients

2 cups Greek yogurt
1 teaspoon salt

For the topping

2 tablespoons toasted sesame seeds
1 teaspoon red pepper flakes
1 teaspoon sumac
1 tablespoon fresh dill finely chopped
2 tablespoons toasted pine nuts
2 tablespoons extra virgin olive oil

Instructions

Place a colander over a bowl and cover it with cheesecloth.
Mix the yogurt with 1 teaspoon salt and transfer it to the cheesecloth. Cover with a plate and refrigerate for 24 hours. For thicker labneh you can leave it for a couple more hours.
Spoon some labneh onto a plate and swirl to create a pattern.
Sprinkle over the topping and drizzle with some olive oil and serve with baked pita bread

Notes

For a thicker labneh, let it sit and strain for up to 30 hours in the fridge.

Nutrition