Labneh From Scratch

Yield: 3 cups | Serves: 6–8

Ingredients

• 1½ quarts (48 oz) full-fat plain Greek yogurt

• 2¼ teaspoons kosher salt

Equipment

• Large stockpot

• Cheesecloth

• Kitchen twine

• Wooden spoon

STEP-BY-STEP GUIDE

• Stir the salt into the yogurt until evenly combined.

• Spoon the yogurt into a double layer of cheesecloth. Gather the cloth tightly around the yogurt and tie it securely with kitchen twine.

• Tie the bundle to the center of a wooden spoon and rest the spoon across the top of a large stockpot, allowing the labneh to hang freely inside without touching the bottom.

• Refrigerate and let drain for 24 to 48 hours. Drain for less time for a softer spread or longer for a thicker labneh. Transfer to an airtight container and refrigerate.

Garnishes and Serving Ideas

The classic way to serve labneh is with a generous pour of olive oil and a sprig of fresh mint. You can also finish it with infused oil, Aleppo pepper, za’atar, sumac, toasted seeds, fresh herbs, roasted garlic, chopped olives, or pickled vegetables.

Enjoy it as is with warm pita or crudités, or use it anywhere you would use cream cheese, sour cream, or soft goat cheese. Spread it on a bagel or toast, spoon it onto roasted vegetables, serve it alongside grilled meat or fish, add it to sandwiches and wraps, dollop it over soups, or use it as the base for a mezze platter

3. Rest the batter

Let the batter rest for 5–10 minutes to allow air bubbles to settle.

Pour into prepared pan and gently tap the pans on the counter a few times to release large air pockets. Leave the surface slightly swirled for that signature finish.

4. Bake

Bake for 30–40 minutes, rotating the pans at the 15-minute mark

The cheesecake is ready when:

• the tops are deeply golden brown

• the edges are set

• the center is still wobble slightly when gently shaken