Levantine Labneh Cheese Spread (Printable)

Smooth, tangy Levantine labneh made by straining yogurt and served with olive oil and herbs.

# What You Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Directions:

01 - In a medium bowl, stir the sea salt into the yogurt until it is evenly distributed.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel, then place it over a deep bowl to collect the whey.
03 - Transfer the salted yogurt into the lined sieve, gathering the cloth edges to fully cover the yogurt.
04 - Place the setup in the refrigerator and allow the yogurt to drain for 12 to 24 hours, depending on desired texture: 12 hours for soft spreadability, up to 24 hours for firmer consistency.
05 - Once thickened, transfer the labneh to a serving dish, drizzle generously with extra-virgin olive oil, and sprinkle with dried mint, zaatar, or sumac if using.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Suggestions:

01 -
  • It transforms plain yogurt into something luxurious without any cooking or fancy techniques.
  • Once strained, it keeps for days and works equally well spread on toast, scooped with vegetables, or stirred into soups.
  • The whole process is mostly hands-off, so you can make it while life happens around you.
02 -
  • The temperature of your yogurt when you start matters more than you'd think—cold yogurt drains more slowly and evenly, so don't use yogurt straight from the counter on a warm day.
  • The whey that collects isn't waste; I've learned to save it for baking, soups, or even smoothies, and it feels like getting two recipes from one.
03 -
  • Start with the best yogurt you can find—this recipe has so few ingredients that each one matters deeply, and a superior yogurt elevates everything that follows.
  • Save the whey for your next batch of bread dough or a simple soup; it's liquid gold that holds subtle yogurt flavor and makes your cooking feel connected and circular.
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