Homemade Labneh
Homemade labneh is a luscious Middle Eastern dip that is incredibly easy to make at home! Serve it topped with lots of herbs & spices and lots of warm pita!
Ingredients
- 12 oz plain Greek yogurt full fat
- 1/2 tsp lemon juice
- 1/2 tsp kosher salt
Instructions
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Combine greek yogurt, lemon juice and kosher salt in a medium mixing bowl
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Place a fine mesh strainer over a large bowl and line the strainer with cheesecloth. Add the greek yogurt mixture to the strainer and cover with the extra cheesecloth
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Place the strainer and bowl in the refrigerator for at least 24 hours and up to 48 hours. The bowl will collect the whey that drips from the yogurt
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After 24 hours, remove the bowl and strainer from the refrigerator. Squeeze the labneh in the cheesecloth to drain excess liquid
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Unwrap the labneh and spread onto a large plate and dress with toppings of your choice. I like to drizzle with olive oil and sprinkle with sea salt & za'atar
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Make sure to serve with lots of warm pita bread!
Recipe Notes
Recipe adapted from Food 52.
Use the leftover whey in place of lemon juice in salad dressings or smoothies. Also, swap whey 1 to 1 for water in any bread recipes that could benefit from a tangy sourdough like flavor.