Labneh Recipe

Homemade Labneh

• 32 oz plain yogurt
• 1 tsp salt

Labneh Balls

• 3 tbsp za’atar (to taste)
• 1 pinch flaky sea salt (to taste)
• 3 tbsp sumac (to taste)
• olive oil (for storage)

Homemade Labneh Recipe

1. 1

   Prepare the Labneh: Mix yogurt and salt in a bowl until combined. Line a strainer with doubled cheesecloth. Place the strainer inside of a bowl, making sure to leave space at the bottom for water drainage. Transfer yogurt to the center of the cloth and fold the edges over tightly. Place a weight on top the cloth, like a can, and refrigerate for 48 hours (24 hours if you like it thinner).

2. 2

   Take the labneh out of the fridge and with it still inside the cheesecloth, squeeze it to remove the extra moisture. And that is it! This can last 1 to 2 weeks in the refrigerator when stored in an airtight container.

Labneh Balls

1. 3

   Shape the Balls: Rub a little oil on your hands and, using a tablespoon, scoop a heaping amount of labneh and roll it around in your palms to form uniform balls.

2. 4

   Coat and Store: Arrange the za’atar and flaky sea salt mixture on one plate and the sumac on a separate plate. Roll some of the labneh balls in the za’atar mixture and the some of them in the sumac. Place all balls into a glass container and submerge completely in olive oil. Cover and refrigerate for at least 48 hours and up to 1 week.