How to Make Labneh

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

You’ll need a cheesecloth ( or kitchen towel) and a strainer placed over a bowl.

32 ounces plain, full-fat yogurt ( 4 cups yogurt makes 2 cups labneh)

scant, 1 teaspoon salt

subheading: Optional additions:

splash lemon juice (for extra tang)

lemon zest

fresh or dried herbs

1 clove garlic, finely minced

subheading: Optional Labneh Dip Toppings:

olive oil

zaatar spice

sumac

aleppo Chili

everything bagel seasoning

warm roasted garlic, or melted leeks

fresh herbs- dill, cilantro, Italian parsley

olives

veggies- cucumber, tomatoes, radishes, sprouts, microgreens

nuts and/or seeds

smoked salmon

honey and figs,

warm roasted fruit

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer