Labneh yogurt, labneh cheese, yogurt cheese—call it what you want, it's DELICIOUS. Add a drizzle of olive oil, some za'atar spice, and fresh herbs to serve up this simple labneh dip with your favorite dippers!
2Tbspminced parsleyor any herbs you like (optional)
Line a large fine-mesh sieve with 2 layers of cheesecloth (or a tea towel, old T-shirts, coffee filters). Set the sieve on top of a deep bowl—make sure there’s a few inches in between the bottom of the sieve and the bottom of the bowl.
Add yogurt to the lined sieve. Lift the corners of the cloth and gather them together to cover the yogurt, like you’re wrapping it in a pouch/bundle. Clip or tie the edges of the cloth together.
Refrigerate entire bowl and sieve with bundled yogurt and allow to drain for 2-3 days.
Squeeze bundled cheesecloth to remove any excess liquid and discard the liquid in the bowl—the yogurt will thicken, similar to goat cheese.
Store labneh in an airtight container in the fridge and enjoy as desired!
To make labneh dip, whisk together oil and other dip ingredients in a small bowl. Stir mixture into labneh and season to taste.
Add labneh dip to a jar and refrigerate. Marinate flavor for 8 hours before serving and enjoying!
Lasts 2 weeks stored in an airtight container in the fridge.