SHARE

January 16, 2015

Greek Yogurt Labneh

To make this Greek yogurt labneh, all you have to do is put it in cheesecloth and let it drain for a day. Then you can use it as a spread.

To make this Greek yogurt labneh, all you have to do is put it in cheesecloth and let it drain for a day. Then you can use it as a spread.

Greek Yogurt Labneh

Nearly everyday I have Greek yogurt as an afternoon snack.

All that repetition may seem a bit boring, but what changes is how I flavor it.

From a few scoops of crunchy granola to a swirl of peanut butter and crumbled graham crackers, all those mix-in options make it impossible for me to get tired of yogurt even though I always buy it plain.

Rather than scooping yogurt into a bowl, I strained it overnight and made labneh, a Middle Eastern fresh cheese.

Bright and tangy labneh is often seasoned with herbs and spices.

I decided to keep things simple and sweet spreading the Greek yogurt labneh on whole wheat toast and topping it with bananas, cinnamon-spiked tahini, honey, almonds and chia seeds.

Labneh

Print
Greek Yogurt Labneh

Greek Yogurt Labneh

  • Author: Paige Adams
  • Prep Time: 24 hours
  • Cook Time:
  • Total Time: 24 hours
  • Yield: 1 cup 1x

To make this Greek yogurt labneh, all you have to do is put it in cheesecloth and let it drain for a day. Then you can use it as a spread.

Ingredients

  • 2 cups whole milk Greek yogurt
  • Pinch of kosher salt

Instructions

  1. In a small bowl combine the yogurt and salt. Transfer to a cheesecloth-lined fine mesh strainer placed over a large bowl. Tie the cheesecloth creating a bundle. Let the yogurt drain for 24 hours.
  2. Store in an airtight container in the refrigerator up to 2 weeks.

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe rating