Thick strained yogurt cheese for mezze platters
Labneh
Prep Time
5 min
Cook Time
0 min
Total Time
24 hr 5 min
Servings
6
1.5 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Ultra-thick strained yogurt with the consistency of cream cheese, served with olive oil and za'atar. A staple of Middle Eastern breakfast and mezze spreads.
Cuisine: Various
Category: Breakfast, Appetizer
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
1445 min total time|6 servings|Easy difficulty
Ultra-thick strained yogurt with the consistency of cream cheese, served with olive oil and za'atar. A staple of Middle Eastern breakfast and mezze spreads.
VegetarianGluten-Free
Sarah Chen
(Updated )
Labneh is simply yogurt strained until thick and creamy, creating a tangy spread that's richer than yogurt but lighter than cream cheese. It requires almost no effort, just patience.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
Ingredients
- 2 cups full-fat Greek yogurt
- 1/2 tsp salt
- 2 tbsp extra-virgin olive oil
- 1 tsp za'atar seasoning
- Fresh mint leaves for garnish
- Pita bread for serving
Instructions
- 1
Stir salt into yogurt until evenly combined.
- 2
Line a fine-mesh strainer with cheesecloth and set over a bowl. Add yogurt.
- 3
Gather cheesecloth edges, cover, and refrigerate for 24 hours.
- 4
Discard the whey (or save for baking). Transfer labneh to a serving plate.
- 5
Swirl with a spoon, drizzle with olive oil, and sprinkle with za'atar and mint.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Greek yogurtRegular full-fat yogurt
Strain longer as it has more whey
Za'atarDried oregano + sesame seeds
A close approximation of the flavor
Tips & Storage
Pro Tips
Use full-fat yogurt for the richest, creamiest results.
Strain for 48 hours for a firmer texture you can roll into balls.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 week. Cover surface with olive oil to prevent drying.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (15mg) · 6 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates9g
Fat4g
Fiber280mg
Sugar0g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is za'atar?
- A Middle Eastern spice blend of thyme, sesame seeds, sumac, and salt.
- Can I use regular yogurt?
- Yes, but it will take longer to strain and yield less labneh.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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