Name: Labneh with Za’atar, Sumac, and Flaky Sea Salt Recipe
Prep time: 15 min
Cook time: 48 h
Total time: 48 h 15 min
Cuisine: Middle Eastern
Ingredients: 32 oz plain yogurt; 1 tsp salt; Za’atar (to taste); Flaky sea salt (to taste); Sumac (to taste); Pita bread (for serving, optional)

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Introduction

Labne is a creamy, tangy yogurt cheese that’s easy to make at home. This Middle Eastern favorite is perfect as a spread, dip, or snack, flavored with fragrant spices like za’atar and sumac for a delicious twist.

A clear glass bowl holds five round cheese balls covered in two different coatings, sitting in a golden oil. Three of the cheese balls are coated with red spices, giving them a rough, textured red surface with specks of darker and lighter red tones. The other two cheese balls are coated with green herbs and sesame seeds, making them look bumpy and greenish with yellow seed details. The cheese balls are tightly packed together, half submerged in the shiny oil that reflects light softly. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz plain yogurt
1 tsp salt
Za’atar (to taste)
Flaky sea salt (to taste)
Sumac (to taste)
Pita bread (optional, for serving)

Instructions

Step 1: In a bowl, mix the plain yogurt with the salt until well combined.
Step 2: Set a strainer over a bowl and place a doubled-up cheesecloth inside the strainer. Ensure the strainer is large enough so that the bottom of the cheesecloth does not touch the bowl, allowing liquid to drain freely.
Step 3: Spoon the salted yogurt into the center of the cheesecloth. Fold the sides of the cloth over the yogurt to cover it completely. Place a heavy object, like a can of beans, on top inside the strainer to press the yogurt.
Step 4: Refrigerate the setup for 48 hours to allow the yogurt to strain and thicken.
Step 5: After 48 hours, while still wrapped in the cheesecloth, gently squeeze out any remaining moisture.
Step 6: Scoop some of the strained yogurt and roll it between your hands to form small balls. Repeat with the remaining labne.
Step 7: On a plate, make separate piles of za’atar with flaky sea salt and sumac. Roll each labne ball first in the za’atar mixture, then in the sumac to coat.
Step 8: Place the coated labne balls in a container, cover them with olive oil, and store in the refrigerator for up to one week. Serve with pita or enjoy as is!

Tips & Variations

Use full-fat Greek yogurt for a richer and creamier labne.
Add garlic or fresh herbs like mint or dill to the yogurt before straining for extra flavor.
Instead of rolling balls, spread the labne flat on a plate and drizzle with olive oil and spices for a rustic dip.
If you don’t have cheesecloth, use a clean kitchen towel or multiple layers of paper towels to strain the yogurt.

Storage

Store labne in an airtight container covered with olive oil in the refrigerator. It will keep well for up to one week. For best flavor and texture, bring it to room temperature before serving. If it becomes too stiff, stir in a small amount of olive oil to soften.

How to Serve

This image shows three soft cheese balls on a white plate with a white marbled texture underneath. One cheese ball is cut in half, revealing a smooth creamy white inside and a crunchy outer layer coated with mixed green and brown herbs and seeds. Another cheese ball is fully covered in a bright red spice mix with small green bits, looking rough and textured. The last cheese ball has a similar herb coating as the cut one, with a mix of green and brown seeds. All cheese balls sit in a pool of shiny golden olive oil on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular plain yogurt, but it may take longer to strain and the texture might be less creamy. Full-fat options give the best results.

How can I speed up the straining process?

To accelerate straining, you can use a fine mesh sieve lined with cheesecloth and press the yogurt gently with a spoon to help release the whey. However, overnight straining or longer gives the best texture.