Description
Labne is a creamy, tangy strained yogurt cheese, popular in Middle Eastern cuisine. This recipe transforms plain yogurt into rich, spreadable labne through a simple straining process, then flavors it with aromatic za’atar, sumac, and sea salt. Perfect as a dip or spread served with pita bread, it offers a fresh and healthy addition to any meal.
Ingredients
Scale
Primary Ingredients
- 32 oz plain yogurt
- 1 tsp salt
Toppings and Garnishes
- Za’atar (to taste)
- Flaky sea salt (to taste)
- Sumac (to taste)
Optional
- Pita bread (for serving, optional)
Instructions
- Mix yogurt and salt: In a large bowl, combine the plain yogurt and salt thoroughly to distribute the salt evenly throughout the yogurt.
- Prepare the strainer and cheesecloth: Set a strainer inside a bowl, ensuring the bowl is large enough to catch the liquid that will drain. Line the strainer with a double layer of cheesecloth, leaving ample sides to cover the yogurt.
- Add yogurt to cheesecloth: Spoon the salted yogurt into the center of the cheesecloth. Fold the sides of the cheesecloth over the yogurt completely to cover it.
- Press the yogurt: Place a heavy object, like a can of beans, on top of the bundled cheesecloth inside the strainer to help press out the whey from the yogurt slowly.
- Refrigerate: Place the entire setup in the refrigerator and let it strain for 48 hours. This slow draining thickens the yogurt into labne.
- Squeeze out excess moisture: After 48 hours, while the labne is still wrapped in the cheesecloth, gently squeeze it to remove any remaining liquid.
- Shape labne balls: Use a spoon to scoop portions of labne, then roll each portion between your hands to form small balls. Set aside each ball and continue until all labne is shaped.
- Coat with spices: On a plate, arrange piles of za’atar with some flaky sea salt in one area and sumac in another. Roll each labne ball first in the za’atar mixture, then in the sumac, to cover evenly.
- Store in olive oil: Place the coated labne balls in a container and cover them completely with olive oil. Store in the refrigerator for up to one week.
- Serve: Enjoy the labne balls as a creamy, flavorful dip with pita bread or as part of your meals.
Notes
- Using full-fat yogurt will yield a richer and creamier labne.
- Make sure the cheesecloth is fine enough to catch yogurt solids but allow whey to drain.
- If you prefer thicker labne, you can strain for longer.
- Labne stored in olive oil will keep fresh and develop flavor in the fridge for up to a week.
- Adjust salt and spices to taste to customize the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 48 hours (straining time)
- Category: Dip
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labne, strained yogurt, Middle Eastern dip, za’atar, sumac, yogurt cheese, healthy snack
