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Homemade Labneh Recipe
The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you'll use in everything from dips to dressings.
👥 1 Servings👤 Homa Dashtaki📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Line a fine-mesh sieve with a double layer of cheesecloth or paper towels, leaving some overhang; set over a medium bowl. Place one 32-oz. container plain whole-milk yogurt in sieve and cover with overhang. Chill at least ⏱️ 18 hours and, preferably, up to 3 days.
32-oz. container plain whole-milk yogurt1
2
Uncover yogurt and transfer to a another medium bowl; whisk until light and smooth, about ⏱️ 1 minute. Transfer to an airtight container and chill. Pour whey remaining in bowl into a 1-pint jar or airtight container (you should have about 1½ cups); cover and chill separately. Do ahead: Labneh and whey can be made 1 week ahead. Keep chilled.
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