afoona
Homemade Labneh Cheese
Salads

Homemade Labneh Cheese

Thick, creamy homemade labneh made from strained yogurt, seasoned with za'atar and olive oil - a staple of the Levantine kitchen

⏱ 40 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Mix the yogurt with the salt.
  2. 2
    Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.
    ColanderCheeseclothBowl
  3. 3
    Refrigerate 24–48 hours, until the labneh is thick.
    Refrigerator
    💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
  4. 4
    Spread on a plate, make a well and drizzle the olive oil over it and sprinkle with the za'atar and paprika.
    Plate
  5. 5
    Serve with pita bread.
225calories
12 gprotein
12 gcarbs
14 gfat
● protein 21%● carbs 21%● fat 58%

Per serving (259 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Plate · Also works: Serving platter (None)

🧻 Consumables: Cheesecloth

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Homemade Labneh

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