Labneh is a thick, tangy strained yogurt enjoyed in many Middle Eastern kitchens. For this version, Greek yogurt is drained until it can be shaped into soft balls, then dressed with olive oil, herbs, and lemon zest. Serve it with flatbread, vegetables, or toast.

Prep: 15 minutes | Strain: 2–3 days, refrigerated | Marinate: At least 8 hours, refrigerated | Total: About 3–4 days | Servings: About 4–6 appetizer portions | Difficulty: Easy (2 of 5) | Cost: Moderate (3 of 5) | Region: Middle Eastern-inspired

Ingredients

• 2 cups plain, unsweetened Greek yogurt, 2% or whole milk
• 1/2 cup extra-virgin olive oil, or enough to coat the shaped labneh
• 3 tablespoons finely chopped fresh herbs, such as parsley, chives, or tarragon
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground black pepper, to taste

Equipment

• Clean cheesecloth or a fine reusable straining cloth
• Fine-mesh sieve and deep bowl
• Clean food-safe covered container large enough to hold the labneh and oil

Instructions

1. Line a fine-mesh sieve with clean cheesecloth and set it over a deep bowl, leaving space below for liquid to collect.
2. Spoon the Greek yogurt into the lined sieve and fold the cloth loosely over the top. Refrigerate for 2–3 days, checking that the yogurt remains cold and that the drained liquid does not touch the sieve.
3. Unwrap the thickened yogurt and gently press out any remaining liquid. Using clean hands or a small spoon, shape into approximately 3/4-inch balls, if firm enough; otherwise serve as a thick spread.
4. In a small bowl, stir together the olive oil, chopped herbs, lemon zest, salt, and pepper.
5. Arrange the labneh in a clean covered container, pour the seasoned olive oil over it, and refrigerate for at least 8 hours to let the flavors mingle.
6. Serve cold with flatbread, crackers, or fresh vegetables. Use a clean utensil when serving.

Cook’s notes

• Start with pasteurized yogurt and keep the labneh refrigerated at 40°F or colder throughout draining and marinating.
• Olive oil and herbs add flavor; they do not make this preparation shelf-stable. Do not store the labneh at room temperature.
• Prepare only what you expect to serve within about 3–4 days after straining; keep refrigerated and discard earlier if spoilage is suspected.
• Fresh herbs can be varied, but maintain clean utensils and refrigeration.