Labneh is not yet something you can count on finding in every grocery store, though it often turns up at Middle Eastern markets and specialty grocers. Fortunately, it’s ridiculously easy to make at home.
It’s also one of our favorite companions for Hazaa. Labneh’s cool tanginess balances deep chile, toasted spice, tart fruit, and floral flavors without competing with them. Spread it generously, drizzle it with good olive oil, finish it with your favorite ZAHA dust, and put the crackers to work.
(No dairy? Plain, unsweetened Greek-style vegan yogurt works surprisingly well, too. Follow the same method. The thicker and tangier the yogurt to begin with, the closer you’ll get to traditional labneh.)
What is labneh?
Labneh is a thick, creamy strained yogurt traditionally enjoyed throughout the Levant and the broader Middle East. Removing some of the yogurt’s whey concentrates its flavor and gives it a rich, spreadable texture somewhere between Greek yogurt and cream cheese.
Making it requires no cooking and very little technique. You need only full-fat Greek yogurt, salt, a strainer, a clean cotton towel, and an overnight rest.
Homemade Labneh
Makes approximately 1½ cups
What you’ll need
- One 16-ounce container plain, full-fat Greek yogurt
- 1 teaspoon salt
- A medium bowl
- A fine-mesh strainer
- A clean cotton tea towel or several layers of cheesecloth
- An airtight container for storage
Use yogurt made from pasteurized milk and keep the labneh refrigerated at 40°F or below.
1. Gather your equipment
Set out the yogurt, salt, bowl, strainer, and towel. The strainer should sit securely over the bowl with enough space underneath for the whey to collect without touching the yogurt.
2. Season the yogurt
Add one teaspoon of salt directly to the container of Greek yogurt and stir until completely incorporated.
3. Prepare the strainer
Dampen the tea towel with clean water and wring it out thoroughly. The towel should be moist, not dripping.
Place the strainer over the bowl, then line it with the towel, leaving plenty of fabric hanging over the sides.
4. Add the yogurt
Spoon the salted yogurt into the center of the towel and smooth it into an even mound.
5. Wrap and refrigerate
Fold the towel neatly over the yogurt, covering it completely.
Place the entire bowl and strainer in the refrigerator. A top shelf is ideal so that nothing can drip or spill onto it. Leave it undisturbed for 12 to 24 hours.
Twelve hours will produce a softer, creamier labneh. Closer to 24 hours will give you a firmer, more concentrated spread.
6. Unwrap
The next day, you will find a small pool of pale whey in the bowl and a considerably thicker yogurt inside the towel.
Discard the whey, or save it for smoothies, soups, baking, or bread dough. Transfer the labneh to a clean airtight container.
How to serve it
Spoon the labneh into a shallow bowl and create a few generous swirls with the back of a spoon. Finish it with good olive oil and a dusting of Hazaa Smoky Chile Sesame Dust, Rose Pepper Dust, za’atar, sumac, or whatever combination suits the moment.
Serve with Hazaa flats for spreading, scooping, and the occasional structurally ambitious cracker.
Storage
Keep homemade labneh tightly covered in the refrigerator. For conservative food-safety guidance, enjoy it within one week.
Though, if there’s a bowl of labneh and a box of Hazaa Flats nearby, we’d be impressed if it lasted that long.
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