Labneh Recipe
Serves 20
15 mins prep
2880 mins Chill
2895 mins total
This homemade labneh recipe takes just two ingredients and five minutes of prep before the fridge takes over. You can stop at a creamy spread or follow the second half to roll the cheese into balls coated in nutty zaatar and bright sumac for a stunning oil marinated appetizer.
Homemade Labneh
Labneh Balls
Homemade Labneh Recipe
Prepare the Labneh: Mix yogurt and salt in a bowl until combined. Line a strainer with doubled cheesecloth. Place the strainer inside of a bowl, making sure to leave space at the bottom for water drainage. Transfer yogurt to the center of the cloth and fold the edges over tightly. Place a weight on top the cloth, like a can, and refrigerate for 48 hours (24 hours if you like it thinner).
oz plain yogurt
tsp salt
Take the labneh out of the fridge and with it still inside the cheesecloth, squeeze it to remove the extra moisture. And that is it! This can last 1 to 2 weeks in the refrigerator when stored in an airtight container.
Labneh Balls
Shape the Balls: Rub a little oil on your hands and, using a tablespoon, scoop a heaping amount of labneh and roll it around in your palms to form uniform balls.
tbsp za’atar
pinch flaky sea salt
tbsp sumac
Coat and Store: Arrange the za’atar and flaky sea salt mixture on one plate and the sumac on a separate plate. Roll some of the labneh balls in the za’atar mixture and the some of them in the sumac. Place all balls into a glass container and submerge completely in olive oil. Cover and refrigerate for at least 48 hours and up to 1 week.
olive oil
