How to Cook Labneh (and How to Eat It)

I first tried labneh at a Lebanese restaurant in Tampa, Florida and was immediately captivated. It had the flavor of yogurt and the richness of cream cheese, and it made me take the pita down in a way that hummus never could. Then I spent many years buying it from trendy grocery stores before I realized I could make my own.

In fact, “make” seems like a strong word, as it takes little more than stirring and waiting to turn plain yogurt into this creamy, pleasantly tangy, and spreadable cheese. It is traditionally made with goat’s milk yogurt, but you can make it with full-fat cow’s milk yogurt if goat’s milk is not available in your area. I like to use Greek yogurt since it’s already strained – the lab is more strained, so starting with a thicker yogurt can reduce the waiting time.

After sorting the yogurt, sprinkle it with salt (to help draw out the water), stir, strain and let it drain in the refrigerator.

Light homemade labneh

Ingredients:

• 1 16-ounce can full-fat Greek yogurt (I’ve heard you can use low-fat and low-fat yogurt, but I wouldn’t do it myself or you.)
• 1 heaping 1/4 teaspoon kosher salt

Line a sieve with several layers of gauze, add salt to the yogurt and pour it into the sieve.

Cover the yogurt with excess cheesecloth, place it in the refrigerator and let it strain for 24 hours.

After the sun has set and risen, and several hours have passed during the whole day, transfer the already somewhat firm but still spreadable cheese to a bowl and drizzle it well with olive oil and sprinkle it with za’atar . Scoop it into your mouth along with pita. (Labneh can be stored in the refrigerator in an airtight container for up to two weeks.)

You can only eat labne this way for the rest of your life and be happy, but it’s a surprisingly versatile dish. Here are just a few things you can (and should) do with this material:

• Add tomato soup like sour cream or crème fraîche.
• Use it as the base for a bombastic onion sauce .
• Top with fresh fruit and drizzle with balsamic sauce.
• Use it literally the same way as sour cream.
• Chop Kalamata vegetables and olives and add them for a very Mediterranean sandwich.
• Use it the same way you would use mayonnaise in chicken, tuna, or potato salad.
• Spread it on your morning bagel.

Basically, if you think a creamy, tangy, dreamy pasta would do the trick, try labneh.