Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Homemade Labneh with Olive Oil & Za’atar

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus straining time)
  • Yield: Serves 2-3 1x

Description

Making your own cheese is really satisfying, and this easy recipe for labneh made from strained Greek yogurt is a great place to start!


Ingredients

Scale

Instructions

  1. In a small bowl, combine the yogurt and the sea salt.
  2. Dampen and spread your cheesecloth or tea towel over a large bowl, or ruck up your stocking or tight leg over a tall glass so you can easily spoon the yogurt mixture into the bottom.
  3. Tie the yogurt tightly with a piece of string (tea towel or cheesecloth) or by tying a knot in the stocking. Leave in a cool place or in the fridge for 24 hours, then untie the cheese.
  4. Serve at room temperature drizzled with oil and with a very generous sprinkling of za’atar.