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–+ servings
Orange-brown bowl filled with labneh topped with slivered almonds, parsley, with pita at the side, olive oil bottle, chilli flakes, parsley and lemon at the side
5 from 5 ratings

Tangy 2-Ingredient Labneh (Yogurt and Salt)

Yield: 4 servings
Prep: 10 minutes
Resting time: 1 day
Total: 1 day 10 minutes
Author: Amina Al-Saigh
Labnehis a Middle Eastern soft cheese made from strained yogurt. In this 5minute recipe, you’ll learnhow to make labnehwith just a few simple steps!With only two ingredient, you’ll get creamy, thick and delicious labneh that can beused as a dip, for breakfast, and more. Visual guidance provided!
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Ingredients
 

  • 750 grams Natural Yogurt, 6% to 11% fat
  • 1 teaspoon salt

Equipment

  • cheesecloth
  • strainer

Instructions
 

  • medium sized glass bowl with yogurt and a spoon, small glass bowl with salt, wooden spoon and cheesecloth in the corners on a pink background
    In a medium sized bowl, mix together the yogurt and the salt
  • steel bowl with strainer in it, small glass bowl with salt and medium glass bowl with yogurt in top corner, on a pink background
    In a separate bowl, place a strainer so that it is elevated and not touching the bottom of the bowl
  • steel bowl with strainer with cheesecloth in the strainer on a pink background
    Lay your cheesecloth in the strainer
  • steel bowl with strainer with yogurt in cheesecloth on a pink background
    Add in the yogurt/salt mixture into the cheesecloth and tie it up
  • steel bowl with cheesecloth tied to wooden spoon on a trivet, on a pink background
    You can also rest a wooden spoon at the top of the bowl and tie the cheesecloth to the spoon with a trivet underneath to ensure it does not touch the bottom of the bowl
  • steel bowl with strainer with labneh tied in cheesecloth
    If you do not have a cheesecloth, layer paper towels in the strainer instead
  • steel bowl with strainer with cheesecloth and labneh in the strainer
    Allow it to strain for 24 hours in the fridge, or up to 48 hours for an even thicker consistency
  • Orange-brown bowl with labneh spread inside
    Spread onto a plate and top with olive oil and your preferred seasoning (such as Za'atar, or garlic and chilli flakes). Serve with pita bread.

Notes

  • If you don't have a cheesecloth, feel free to use paper towels
  • For a dip like consistency, allow the labneh to strain for 24 hours. For a thicker spreadable consistency, strain it for 48 hours
  • You can use yogurt with a higher fat percentage for an even creamier taste
Serving: 1g, Calories: 114kcal, Carbohydrates: 9g, Protein: 7g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 668mg, Potassium: 291mg, Sugar: 9g, Vitamin A: 186IU, Vitamin C: 1mg, Calcium: 227mg, Iron: 0.1mg
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