Homemade Labneh
Ready In: 24 hrs 10 mins
Serves: 4
Yields: 4
Ingredients
- 1 quart nonfat plain yogurt
- 1 teaspoon sea salt
- 4 teaspoons za'atar spice mix, spice (approx, see directions)
- 4 tablespoons olive oil
- 2 teaspoons toasted sesame seeds
Directions
- Take a large swath of cheesecloth that you can fold over a few times and lay it out into a colander. Affix the colander to a bowl that leaves enough room to catch all of the whey that drips off.
- Measure out the sea salt, and put the yogurt into the cheesecloth, gradually mixing the salt in as it's spooned inches.
- Tightly bind up the cheesecloth to expedite the straining. Let strain in the fridge overnight.
- When done straining, remove the labneh from the cheesecloth and remove any loose strings, discarding the whey and cheesecloth.
- Divide the labane up into four bowls or serving dishes that hold about 6 ounces. Make wells in the centers of each one.
- Pour 1 tablespoon of olive oil into each well, then add 1/2 teaspoon toasted sesame seeds to each as well.
- Sprinkle each bowl liberally with za'atar, about 1 teaspoon each.
- Serve toasted pitas and falafel, it's heavenly.
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