Homemade Labneh with Za’atar and Sumac Recipe
Introduction
Labneh is a creamy, tangy Middle Eastern yogurt cheese that’s incredibly easy to make at home. It’s perfect as a spread, dip, or flavorful addition to your meals. This recipe also shows you how to shape labneh into delicious, herb-coated balls for extra flair.
Ingredients
- 32 oz plain yogurt
- 1 tsp salt
- 3 tbsp za’atar (to taste)
- 1 pinch flaky sea salt (to taste)
- 3 tbsp sumac (to taste)
- Olive oil (for storage)
Instructions
- Step 1: In a bowl, mix the yogurt and salt together until well combined.
- Step 2: Line a strainer with doubled cheesecloth and place it over a bowl, leaving space below for drainage.
- Step 3: Transfer the yogurt mixture to the center of the cheesecloth and fold the edges tightly over it.
- Step 4: Place a weight on top of the wrapped yogurt, such as a can, and refrigerate for 48 hours for thick labneh, or 24 hours if you prefer it thinner.
- Step 5: Remove the labneh from the refrigerator and, while still in the cheesecloth, gently squeeze to remove excess moisture.
- Step 6: Rub a little olive oil on your hands. Using a tablespoon, scoop a heaping amount of labneh and roll it into uniform balls.
- Step 7: On one plate, mix za’atar with flaky sea salt; on another, place the sumac.
- Step 8: Roll some labneh balls in the za’atar mixture and others in the sumac, coating them evenly.
- Step 9: Place the coated balls in a glass container and completely submerge them in olive oil.
- Step 10: Cover and refrigerate the labneh balls for at least 48 hours before serving. They can be kept up to 1 week.
Tips & Variations
- For a richer flavor, use full-fat yogurt.
- If you don’t have za’atar, you can substitute with a mix of dried thyme, oregano, and sesame seeds.
- Adjust the draining time to control the thickness; less time yields softer labneh.
- Add minced garlic or finely chopped herbs to the labneh before shaping for extra flavor.
Storage
Store labneh in an airtight container in the refrigerator for 1 to 2 weeks. Labneh balls stored in olive oil keep well for up to 1 week. When ready to use, simply scoop out the desired amount. Olive oil may solidify in the fridge—let it sit at room temperature briefly before serving for easier use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flavored or non-dairy yogurt for labneh?
It’s best to use plain, full-fat dairy yogurt for traditional labneh, as the texture and fermentation are important. Flavored or non-dairy yogurts may not drain properly or achieve the desired taste and consistency.
How long does it take to make labneh?
The initial draining takes 24 to 48 hours depending on your preferred thickness. Shaping and flavoring the labneh balls adds extra time, plus at least 48 hours refrigeration before serving them in olive oil.
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Homemade Labneh with Za’atar and Sumac Recipe
- Total Time: 48 hours 10 minutes
- Yield: Approximately 12–15 labneh balls 1x
- Diet: Vegetarian
Description
This traditional Labneh recipe transforms plain yogurt into a thick, creamy Middle Eastern cheese through a simple straining process. Infused with a hint of salt, these labneh balls are coated in za’atar and sumac, then preserved in olive oil for a flavorful, tangy spread or appetizer perfect for pairing with fresh bread, vegetables, or as part of a mezze platter.
Ingredients
Labneh Base
- 32 oz plain yogurt
- 1 tsp salt
Coating
- 3 tbsp za’atar (to taste)
- 1 pinch flaky sea salt (to taste)
- 3 tbsp sumac (to taste)
Storage
- Olive oil (for storage and coating)
Instructions
- Prepare the Labneh: In a large bowl, thoroughly mix the plain yogurt with 1 teaspoon of salt until well combined to enhance flavor and preservation.
- Strain the Yogurt: Line a fine mesh strainer with doubled cheesecloth, placing it over a bowl to catch the liquid whey. Transfer the salted yogurt into the center of the cheesecloth, then fold the edges over tightly to enclose the yogurt completely.
- Weight and Refrigerate: Place a weight such as a can on top of the wrapped yogurt to press out moisture. Refrigerate the setup for 48 hours for thick, cream cheese-like labneh, or 24 hours if a thinner consistency is preferred.
- Drain Excess Moisture: After refrigeration, remove the labneh still in the cloth and gently squeeze to release any remaining whey, yielding a concentrated creamy texture.
- Shape Labneh Balls: Lightly oil your hands to prevent sticking. Using a tablespoon, scoop heaping amounts of labneh and roll them between your palms to form small, uniform balls.
- Coat the Labneh Balls: On separate plates, prepare one with a mixture of za’atar and flaky sea salt and the other with sumac. Roll some balls in the za’atar mixture and others in the sumac for varied flavor profiles.
- Preserve in Olive Oil: Arrange all the coated labneh balls in a glass container and fully submerge them with olive oil. Cover and refrigerate for at least 48 hours, allowing flavors to meld. The preserved labneh balls will stay fresh for up to one week.
Notes
- The longer the yogurt strains, the thicker and tangier the labneh becomes. Adjust time to suit your texture preference.
- Using full-fat plain yogurt yields the creamiest labneh but low-fat can be substituted for a lighter version.
- Ensure the cheesecloth is tightly secured to avoid any yogurt leakage during draining.
- Labneh balls preserved in olive oil are perfect for spreading on bread or as a flavorful addition to salads and mezze trays.
- Store labneh in an airtight container refrigerated, consuming within 1 to 2 weeks for best quality.
- Feel free to experiment with additional spices or herbs to customize your labneh flavors.
- Prep Time: 10 minutes
- Cook Time: 48 hours (straining time)
- Category: Cheese, Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labneh, Middle Eastern Cheese, Yogurt Cheese, Za’atar, Sumac, Olive Oil, Homemade Cheese, Mezze
