1
Salt the yogurt
5 minMix the yogurt with salt and pour it onto a clean cheesecloth.
Meze
A simple yet elegant meze in which yogurt is strained for long hours into a thick labneh, served with olive oil and fresh herbs. With its creamy texture that can be spread on bread, it finds a place with equal ease at breakfast and tavern tables.
Step by Step
How to make it?
2
Strain
240 minTie the end of the cheesecloth and let it strain over a strainer in the refrigerator for at least 6-8 hours.
3
Shape
10 minShape the thickened labneh into small balls with your hands, or spread it into a bowl to form a flat surface.
4
Serve with olive oil
5 minMix in crushed garlic if desired, then drizzle with olive oil, thyme, and red pepper flakes before serving.
Reminder
Important: When straining the yogurt, keep the cheesecloth in a cool spot out of direct sunlight, otherwise it will sour faster. Allergen: contains dairy. Note: if strained for too short a time, the labneh will stay runny — it needs to strain for at least 6-8 hours.
Editor's Note Editörün Notu
If you shape the labneh into small balls by hand and let them sit in olive oil for a few days, both the shelf life and the depth of flavor increase.
Admin DadaGastro · verified in test kitchen
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