How to make it
6 steps. Take it one step at a time.
Combine the yogurt and sea salt
In a medium bowl, combine the yogurt and sea salt. Mix thoroughly until the salt is evenly distributed.
Place a large piece of cheesecloth
Place a large piece of cheesecloth (folded into two layers) over a colander, then set the colander over a deep bowl to catch the liquid (whey).
Spoon the salted yogurt
Spoon the salted yogurt into the center of the cheesecloth. Gather the edges of the cloth and tie them together with string or a rubber band.
Place the setup in the refrigerator and let it strain
Place the setup in the refrigerator and let it strain for at least 12 hours (up to 24 hours for a firmer texture). Ensure the colander is elevated so the yogurt doesn't sit in the drained whey.
12 hrRemove the labneh from the cheesecloth
Once strained, remove the labneh from the cheesecloth and transfer it to a serving plate. Spread it out with the back of a spoon, creating decorative swirls.
Drizzle generously with extra virgin olive oil
Drizzle generously with extra virgin olive oil and sprinkle with za'atar before serving.
A little kitchen wisdom
For a thicker, firmer cheese similar to cream cheese, strain for a full 24 to 48 hours. If you prefer it as a spreadable dip, 12 hours is usually sufficient.
