Ingredients:

  • 32 ounces (907g) Plain, full-fat yogurt
  • 1 teaspoon (6g) Sea salt, fine
  • Zest of 1 lemon
  • 2 tablespoons (30ml) Extra virgin olive oil, plus more for drizzling
  • 2 tablespoons (approximately 10g) Fresh herbs, finely chopped (e.g., parsley, mint, dill)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Line a sieve or colander with several layers of cheesecloth. Place the sieve over a bowl.
  2. In a large bowl, stir together the yogurt and salt until well combined. Pour the yogurt mixture into the cheesecloth-lined sieve.
  3. Gather the edges of the cheesecloth and tie it securely with a rubber band or string, creating a pouch. Place a weight on top of the pouch. Refrigerate for 24-48 hours.
  4. Remove the labneh from the cheesecloth and transfer it to a clean jar or airtight container. Stir in the lemon zest, olive oil, and chopped herbs. Add a pinch of red pepper flakes if desired.
  5. Drizzle with additional olive oil before serving. Enjoy your delicious labneh!