Levantine Labneh Cheese Spread (Printable)

Tangy labneh from strained yogurt, perfect for spreading or dipping, enhanced with olive oil and herbs.

# Ingredient List:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ 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 - In a medium bowl, stir the sea salt thoroughly into the yogurt until evenly distributed.
02 - Line a large sieve or colander with a double layer of cheesecloth or a thin clean kitchen towel. Place it over a deep bowl to collect whey.
03 - Pour the salted yogurt into the lined sieve, then gather and cover the top with the cloth edges.
04 - Refrigerate and allow the yogurt to drain for 12 to 24 hours, depending on desired consistency: 12 hours for spreadable texture or up to 24 hours for firmer cheese.
05 - Once thickened, transfer the labneh into a serving dish. Drizzle with olive oil and optionally sprinkle dried mint, zaatar, or sumac.
06 - Serve the labneh chilled alongside warm pita, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost zero active cooking time, which means you can make it while living your life normally.
  • The result is silky, tangy, and sophisticated enough to impress people while tasting like home.
  • One batch lasts days in the fridge, turning breakfast toast and mezze platters into something special.
02 -
  • The whey that drains out is liquid gold for baking and cooking; I save mine instead of letting it go to waste.
  • Temperature matters more than you'd think—a cold fridge drains more slowly but creates better texture than a warm one.
  • If your yogurt is too thin to begin with, you'll wait forever and still end up with something soft; Greek or strained yogurt cuts your time in half.
03 -
  • Don't waste the whey—use it in soups, bread dough, or smoothies instead of water or milk for extra tanginess.
  • If you love the results but hate waiting, keep a batch in your fridge always by making a new one when you're down to the last spoonful of the old one.
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