Homemade Labneh with Za’atar

Instructions

Make the labneh

Line a strainer with a double layer of cheesecloth, covering all sides. Place the strainer on a large bowl for draining.

Pour the yogurt into the strainer. Bring together the sides of the cheesecloth and twist them tightly around the yogurt. Place a small plate on top of the bundle and weigh it down using a heavy can or similar object.☞ TESTER TIP: Use a twist tie to secure the cheesecloth in order to keep it nice and tight.

Refrigerate for 12 to 24 hours, checking the bowl and draining the whey occasionally so that the strainer isn’t resting in any liquid. The longer you let it drain, the thicker the cheese will become. After draining, the labneh will be thick and spreadable, like a soft cream cheese.

When the draining is complete, give the cheesecloth one last squeeze to remove any lingering whey, then remove the labneh from the cheese-cloth and discard the whey left in the bowl.

In a medium bowl, add the labneh and use a spatula to stir to remove the cloth markings and to make it nice and creamy. 

Make the za’atar seasoning

In a small bowl, combine all za’atar ingredients and mix well.

Serve the labneh with za'atar

Drizzle the labneh with the olive oil and sprinkle with the za'atar to taste. 

Sides