Name: Homemade Labneh Dip - The Best
Prep time: 5 min
Total time: 5 min
Ingredients: Season yogurt with Kosher salt (around 3/4 to 1 teaspoon) and mix. Scoop the mixture into the center of one layer of cheesecloth. Bring the edges of the cheesecloth together and tie it around a wooden spoon. Place the wooden spoon across the top of a deep bowl or pitcher so that the cheeescloth hangs in the center but there's a couple inches of clearance between the labneh and the bottom. Place in refrigerator for 24 hours.; Check firmness of labneh and continue to strain if thicker consistency is desired. Remove labneh from the cheese cloth and transfer to a bowl. Discard liquid.; I usually serve labneh by scooping some into a bowl to make a thin layer with plenty of ridges made by swooshing the spoon around. This allows for little craters to hold your toppings, which I traditionally do drizzled olive oil and fresh mint. Feel free to experiment with other flavor combinations!

Description

1 quart whole milk unflavored Fage 5% Greek yogurt
Kosher salt

Toppings

High quality Extra Virgin Olive Oil
Za'atar
Fresh Mint Leaves
Sumac
Lemon Zest
Crushed Nuts like Pistachios
Fresh sliced in season fruit like peaches, etc.

Serve With:

Crisp fresh vegetables like carrots, peppers, cucumbers, etc.
Freshly warmed Pita
Crackers
Baguette (labneh makes a great addition to charcuterie boards!)

Ingredients

Season yogurt with Kosher salt (around 3/4 to 1 teaspoon) and mix. Scoop the mixture into the center of one layer of cheesecloth. Bring the edges of the cheesecloth together and tie it around a wooden spoon. Place the wooden spoon across the top of a deep bowl or pitcher so that the cheeescloth hangs in the center but there's a couple inches of clearance between the labneh and the bottom. Place in refrigerator for 24 hours.
Check firmness of labneh and continue to strain if thicker consistency is desired. Remove labneh from the cheese cloth and transfer to a bowl. Discard liquid.
I usually serve labneh by scooping some into a bowl to make a thin layer with plenty of ridges made by swooshing the spoon around. This allows for little craters to hold your toppings, which I traditionally do drizzled olive oil and fresh mint. Feel free to experiment with other flavor combinations!

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Instructions

Variations: For an herbed labneh, I combine with fresh parsley, mint, chives, and grated garlic in a food processor until smooth. This is delicious topped with roasted vegetables and sliced grapes or served as a dip with sliced fruit on top.

Prep Time: 5 minutes