Homemade Labneh

Ingredients

• 1 (16-ounce) whole-milk greek yogurt
• 1/4 teaspoon Morton kosher salt, (or 1/2 teaspoon Diamond Crystal kosher salt)

Instructions

1. 1

   For the homemade labneh: line a fine-mesh sieve with 2 basket-style coffee filters or a double layer of cheesecloth. Place filter-lined sieve over a bowl large enough to allow at least a cup of liquid to drain off without touching sieve.

2. 2

   Combine yogurt and ¼ teaspoon salt then transfer to filter-lined sieve. Refrigerate until texture resembles cream cheese and quite a bit of liquid has drained out, at least 12 hours or up to 24 hours.

3. 3

   Discard liquid released from straining. Transfer labneh to a shallow bowl or plate and swirl into an even layer. Top as desired (I love extra-virgin olive oil and za'atar) and serve with warm pita, naan, and/or vegetables.

4. 4

   If you're making this ahead, transfer the labneh to an airtight container and refrigerate until ready to use.