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
Scale
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
