About this recipe:Labneh is a soft cheese made from yoghurt, popular throughout the Middle East. You can buy it ready-made, but it's easy to make at home with your favourite plain yoghurt. For a deliciously simple snack, serve the labneh drizzled with olive oil and dusted with za'atar alongside pitta bread for dipping.
1kg natural yoghurt
1 teaspoon salt, or to taste
4 tablespoons olive oil
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Method Prep:10min › Extra time:1day › Ready in:1day10min
Line a large colander or sieve with cheesecloth or muslin. Stir salt into the yoghurt, and pour the yoghurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the fridge.
You can omit the olive oil and simply drizzle it over the labneh just before serving, if liked.
No cheesecloth or muslin? You could also use coffee filters or even a fine tea towel or kitchen paper.