Turkish Labneh Recipe (2-Ingredient Yogurt Cheese)
Turkish Labneh is a thick and tangy yogurt cheese made by straining Greek yogurt with salt until it becomes rich, creamy, and easy to spread. This simple two-ingredient Middle Eastern staple is served for breakfast, added to mezze platters, scooped up with warm pita, or used in place of cream cheese. My version uses full-fat, grass-fed Greek yogurt and strains for 24 hours to create the thick texture I grew up eating.
Servings: 6
Ingredients
- 24 oz Full Fat Greek Yogurt Grass-Fed
- ½ teaspoon Sea Salt
Instructions
- Place a colander over a deep bowl, making sure there is enough space underneath for the whey to collect. Line the colander with cheesecloth, a clean flour-sack towel, or several overlapping coffee filters.
- Place the full-fat Greek yogurt in the lined colander, sprinkle the sea salt over the top, and gently stir until the salt is mixed evenly throughout the yogurt.24 oz Full Fat Greek Yogurt, ½ tsp Sea Salt
- Fold the cheesecloth or towel over the yogurt, or cover it with extra coffee filters. Place the entire bowl and colander setup in the refrigerator and let the yogurt strain for 24 hours.
- After 24 hours, uncover the yogurt and check the consistency. The Turkish labneh should be thick, creamy, and spreadable. If it still looks softer than you would like, let it strain for a few more hours.
- Spoon the finished labneh into a shallow serving bowl. Use the back of a spoon to create a small well, then drizzle it with extra virgin olive oil and add your favorite labneh toppings.
Notes
Expert Tips And Tricks
- Use Plain, Full-Fat Greek Yogurt: Choose plain, unsweetened Greek yogurt with no added flavors. Full-fat Greek yogurt gives this Turkish labneh recipe the thickest, creamiest texture, while flavored yogurt will change the taste and may contain added sugar that does not work well in savory labneh.
- Give It The Full 24 Hours: I have made labneh for years, and 24 hours gives me the thick, spreadable texture I grew up eating. Check it sooner if you want a softer labneh dip, or strain it longer if you want it firm enough to shape into labneh balls.
- Keep The Colander Above The Whey: Make sure the bottom of the colander does not sit in the liquid that drains from the yogurt. If the yogurt touches the whey, it will not continue to thicken as well.
- Coffee Filters Make Cleanup Easy: Traditional cheesecloth works well, but I usually line my colander with overlapping coffee filters. They hold the yogurt in place, strain it evenly, and can be tossed when you are done.
- Let The Texture Guide You: Different yogurt brands contain different amounts of liquid, so the exact timing can vary. Your labneh yogurt cheese is ready when it holds its shape on a spoon and spreads easily without running.
Nutrition
Sodium: 194mg | Potassium: 0.04mg | Calcium: 0.1mg | Iron: 0.002mg
