Labne Middle Eastern Yogurt

Labne Middle Eastern Yogurt

Labne (also known as labneh) is strained yogurt that is much thicker than Greek yogurt and almost as thick as American cream cheese. This cheese-like yogurt is a popular Middle Eastern dish that is used as a dip or a spread. It has fewer calories and more protein than cream cheese and has a luxuriously rich, creamy texture.

Top it with a drizzle of olive oil, a sprinkle of Za'atar, fresh herbs, and a pinch of red pepper flakes for a wonderful appetizer.

4.96 from 22 votes

Print Pin Save

Prep Time: 5

Additional Time: 18

Total Time: 18 5

Servings: -1/2 cups

Calories: 69kcal

Author: Pat Nyswonger

Ingredients

To Make Labne

8 cups plain Greek yogurt whole milk or non-fat
1-1/2 teaspoon salt or to taste

Toppings and extras

Olive oil
Za'atar
Red pepper flakes
Chopped roasted pistachios
Chopped fresh herbs such as thyme mint, and dill
Fresh vegetables for dipping
Warm naan bread for dipping

Instructions

Stir the salt into the container of yogurt and mix well.
Spread the cheesecloth over a large bowl and scoop the yogurt into the cloth.
Pull up the ends of the cheesecloth and tie the top with string. Hang it over a bowl or place it in a colander that is set over a larger bowl. Place it in the refrigerator to drain for 12 to 18 hours. For extra thick labne, let it strain for 48 hours (it will get thick enough to roll into cheese balls).
Scoop the yogurt cheese out of the cheesecloth and place it in a serving dish. Drizzle with olive oil and sprinkle with za'atar, red pepper flakes, and fresh herbs. Serve with vegetables and bread for dipping.

Notes

If you don't have cheesecloth, you can use a clean, standard pillowcase.
Full fat yogurt will make a richer, thicker labne than non-fat yogurt.

Store in an airtight container in the fridge for one week.

You can also make this a sweet dish by drizzling it with honey instead of olive oil and adding fresh fruit.

This recipe was adapted from Julie Taboulie's Lebanese Kitchen.

Nutrition