Ingredients:

  • 2 cups plain whole milk yogurt
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • Fresh herbs (e.g., mint, dill), za'atar, or sumac (optional)

Instructions:

  1. Place a fine mesh sieve over a bowl or use cheesecloth lined within the sieve.
  2. In a separate bowl, combine the yogurt and salt.
  3. Spoon the yogurt mixture into the prepared sieve.
  4. Cover with plastic wrap or a clean kitchen towel, and place in the fridge for 24 hours.
  5. After chilling, check the labneh; it should be thick and creamy.
  6. Transfer to a serving dish, drizzle with olive oil, and add desired toppings.