Sunday, October 16, 2016


This is a dish my Sito used to make all the time. Labneh is a middle eastern strained yogurt cheese. It's pretty much taking Greek yogurt to the next level. Straining the yogurt takes most of the whey out of it and what is left has the consistency of cream cheese. I made a sweet version by drizzling honey and sprinkling cinnamon on top.


2 cups plain, full-fat Greek yogurt

Place two layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add yogurt and loosely wrap the cheesecloth around it and tie it with a string.

Refrigerate for 24-48 hours depending on how firm you want the cheese to be. I measured 1/3 cup of whey after straining it for 24 hours.

Shape the cheese into a ball while it is still in the cheesecloth. Remove it from the cheesecloth to serve.  Sprinkle with herbs for a savory cheese or drizzle with honey and cinnamon like I did for a sweeter cheese. Keep refrigerated.