Homemade Labneh

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 10mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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