Labneh with Za'atar
Labneh is strained yogurt that has lost its whey, resulting in a thick, spreadable cheese. To serve it properly, spread the labneh onto a shallow plate, create a series of shallow wells with the back of a spoon, drizzle generously with high-quality olive oil, and finish with a heavy dusting of za'atar.
- Difficulty
- Easy
- Total time
- 24 hr 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 32 oz full-fat plain yogurt
- 1 tsp sea salt
- 1/4 cup za'atar blend
- 3 tbsp extra virgin olive oil
Step by step
Prepare the yogurt
Whisk the salt into the yogurt thoroughly in a bowl.
Set up the sieve
Line your sieve with two layers of cheesecloth and place it over a bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl.
Hang the mixture
Pour the yogurt into the cloth. Gather the edges of the cloth and tie them with twine, or simply fold the edges over the top. Leave it in the refrigerator for 24 hours.
Plate and finish
Scoop the labneh onto a plate. Use the back of a spoon to create small indentations, pour the olive oil into these wells, and sprinkle the za'atar over the top.
Questions people ask
How do I know if it is ready?
The labneh is ready when it is thick enough to hold its shape on a spoon and no longer drips through the cheesecloth.
How long will this stay good?
Kept in an airtight container in the refrigerator, it will remain stable for up to one week.
Tips
- Use a high-fat, plain European or Greek-style yogurt for the best consistency.
- If your kitchen is cool, you can strain the yogurt on the counter for a few hours before moving to the fridge, but 24 hours in the fridge is the safest route.
- Save the strained liquid, known as whey; it works well in pancake batters or sourdough starters.
Variations
- Preserved Labneh Balls: Roll the strained labneh into walnut-sized spheres and store them submerged in olive oil in a sterilized jar.