How to Make Labneh & Healthy Labneh Dip
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!
Ingredients
Labneh Starter Ingredients:
- 2 cups plain whole milk yogurt
- 1 tsp salt optional
Equipment:
- large double fine-mesh sieve/strainer
- deep bowl
- 2 layers cheesecloth or a tea towel, clean old T-shirts, coffee filters—anything that will strain!
Labneh Dip for Serving:
- 2 Tbsp extra virgin olive oil
- 1 tsp za’atar spice
- 2 Tbsp minced parsley or any herbs you like (optional)
- ¼ tsp salt to taste
Instructions
- 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.
- Yields 1½ cups homemade labneh dip.
Nutrition
Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Sugar: 5g