Labneh with Olive Oil
Cool, tangy labneh under a slick of peppery olive oil, with torn mint leaves on top. Ready in 15 minutes, no cooking, and enough for 4.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1000 g
- 4 g
- 3 tbsp
- 2 tsp
Process
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Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean, thin kitchen towel. Set it over a deep bowl so the bottom of the sieve sits at least 5 cm above the bowl's base.
In a medium bowl, mix the 1000 g plain full-fat yogurt with 4 g fine salt until smooth and evenly seasoned.
Spoon the salted yogurt into the lined sieve, then fold the cloth over the top to cover. Place the bowl in the refrigerator and let it drain undisturbed for 24 hours.
After 24 hours, the yogurt will have thickened into a spreadable labneh and the bowl will hold 250–350 ml of whey. Discard the whey or save it for another use.
Transfer the labneh to a shallow serving dish. Use the back of a spoon to spread it into a wide well, creating a shallow crater in the center.
Drizzle 3 tbsp extra virgin olive oil into the crater and over the surface. Sprinkle with 2 tsp za'atar and scatter 6 fresh mint leaves on top. Serve immediately with warm flatbread or raw vegetables.
Kitchen notes
Kitchen notes
- The most common mistake is using low-fat or regular yogurt, which stays watery and never sets. Full-fat yogurt with at least 10% fat is essential for a thick, creamy labneh.
- Do not rush the draining. At 12 hours the labneh will be soft and tangy, at 24 hours it is spreadable, and at 36-48 hours it becomes firm enough to roll into balls. Choose your timing based on how you plan to serve it.
- Keep the bowl in the coldest part of the fridge, not the door, and make sure the sieve does not touch the whey below. If the labneh sits in its own liquid, it will reabsorb moisture and turn soupy.
- For a thicker, richer result, stir 2 tbsp of the drained whey back into the finished labneh before serving. This loosens the texture just enough for dipping without making it runny.
Substitutions
- plain full-fat yogurt→Greek yogurt (strain for only 12 hours, as it is already thick)
- za'atar→sumac mixed with toasted sesame seeds
- fresh mint leaves→fresh dill or flat-leaf parsley
Storage & reheating
Store labneh in an airtight container in the refrigerator for up to 7 days. Cover the surface with a thin layer of olive oil to prevent drying and keep it tasting fresh. If it becomes too thick after chilling, stir in a spoonful of milk or whey. To freeze, roll the labneh into balls, place them in a freezer bag, and freeze for up to 2 months; thaw overnight in the fridge before serving. Reheat is not needed for this cold dip, but bring it to room temperature for 15 minutes before serving for the best texture.
FAQ
The questions we get asked most
Why is my labneh still watery after 24 hours?
The most likely cause is using low-fat or regular yogurt instead of full-fat yogurt. Full-fat yogurt contains enough fat and protein to set firmly. Also check that your cheesecloth is not too loose and that the sieve is not sitting in the drained whey. If it is still soft, let it drain for another 12 hours.
Can I make labneh with Greek yogurt?
Yes, but Greek yogurt is already strained, so it will thicken much faster. Start checking after 8 hours and stop at 12 hours for a spreadable consistency. If you drain it for 24 hours, it will become very firm, almost like cream cheese.
How long does homemade labneh last in the fridge?
Stored in an airtight container, labneh keeps for up to 7 days in the refrigerator. Make sure the container is clean and the surface is covered with a little olive oil to prevent it from drying out or absorbing fridge odors. Discard it if you see any pink or fuzzy mold.
Can I freeze labneh?
Yes, labneh freezes well. Roll it into small balls, place them on a parchment-lined tray, and freeze until solid. Transfer the frozen balls to a freezer bag and keep for up to 2 months. Thaw overnight in the refrigerator; the texture will be slightly grainy but fine for spreading or cooking.
What can I do with the whey left over from straining?
The whey is nutritious and can be used in smoothies, soups, or when baking bread in place of water. It also makes a great base for marinades or a tangy drink mixed with a little salt and mint. Store it in a jar in the fridge for up to 5 days.
Why did my labneh turn out grainy?
Graininess usually comes from over-straining or from yogurt that was heated or frozen before straining. Stop draining as soon as the labneh reaches your desired thickness. If it is already grainy, stir in a tablespoon of olive oil or a little whey to smooth it out.
Can I flavor labneh with herbs or spices before serving?
Absolutely. Fold in chopped fresh herbs like mint, dill, or parsley, or spices like sumac, cumin, or paprika after draining. Add them just before serving so the flavors stay bright. For a garlicky version, mix in one grated garlic clove and a pinch of salt.
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