If you are looking for an upgraded Greek Yogurt, look no further than Labneh. Think of it as yogurt’s thicker, creamier, and tangier cousin. It feels fancy, but it’s so easy and rewarding to make. Just scoop it into a cheesecloth, hang it over a bowl, and let it do its thing. A few hours later, you’ve got this rich, velvety, dreamy ingredient that you can use a million different ways.
Other ideas: You can spoon it into a bowl, drizzle honey over it, and add some granola and fresh fruit. It feels like dessert for breakfast. You can also throw it into a smoothie for creaminess and protein. Alternatively, dollop some labneh on some chili, smear it on toast, or simply mix in garlic and olive oil for a dip that impresses every time.
Once you make it yourself, store-bought yogurt just won’t cut it anymore. And honestly? Watching it transform in the fridge is kind of magical.
Rachel’s Recommendations
- Make ahead: Labneh can be stored in the fridge for up to a week—perfect for quick breakfasts, snacks, or adding creaminess to sauces.
- Breakfast: Drizzle with honey, scatter granola or nuts, and enjoy with fruit.
- Cooking: Stir into curries or soups for extra richness. Spread inside wraps or use as a base for dips.
- Flavor boost: Mix in minced garlic, olive oil, or fresh herbs to create a savory dip.
Makes: ~2 cups
Prep: 10 minutes
Strain: 4+ hours
Ingredients
- 2 cups full-fat Greek yogurt
- Cheesecloth
Instructions
1. Line a bowl. Place a square of cheesecloth in a medium bowl.
2. Add the yogurt. Spoon the Greek yogurt into the center of the cloth.
3. Tie and hang. Gather the corners of the cloth and tie them over a spoon that rests across the bowl so the yogurt hangs freely. Make sure the bottom of the yogurt doesn’t touch the bowl—this allows the whey to drain.
4. Strain. Place in the fridge and let strain for at least four hours or overnight for a thicker, creamier texture.
5. Finish. Transfer the labneh to a clean container. Taste and season with salt if desired.
