Like tzatziki, but easier, labneh is another fabulous, summery thing to do with yogurt. Drizzled with olive oil and sprinkled with Za’atar Seasoning, this Lebanese yogurt cheese makes an easy snack for lazy days in the backyard.
1 750-gram tub of plain full-fat yogurt
½ tsp kosher salt
Olive oil, to serve
Za’atar Seasoning, to serve
- Mix salt into yogurt.
- Line a mesh sieve with cheesecloth and place the sieve over a bowl. Pour salted yogurt into cheesecloth. Pull edges of cheesecloth together and twist to create a tight package.
- Let the cheesecloth-wrapped yogurt rest in the sieve in the fridge for at least 12 hours (the longer you let it sit, the drier your labneh will be). Discard the whey that drips into the bowl, or save it for another purpose.
- Scrape the labneh from the cheesecloth onto a plate and use a spatula to form it into a round. Drizzle olive oil over labneh and sprinkle with Za’atar, to taste. Serve with flatbread, crackers or vegetables.