Labneh with Olive Oil
Creamy, tangy, and utterly luxurious, Labneh with Olive Oil is a Mediterranean-inspired gem that transforms simple ingredients into a show-stopping dip. Made from strained full-fat yogurt, this recipe yields a velvety spread with a rich yet refreshing balance, enhanced by a hint of fine sea salt. The labneh is finished with a generous drizzle of premium extra virgin olive oil, adding depth and a silky sheen, and is topped with vibrant, aromatic herbs like freshly chopped mint or earthy za'atar for a flavor-packed garnish. Perfect for serving alongside warm pita bread or crisp fresh vegetables, this dish is as versatile as it is easy to prepare. With minimal hands-on time, it’s ideal for parties, mezze platters, or as an elegant snack. If you're searching for a healthy, probiotic-rich recipe that's simple yet sophisticated, this homemade labneh is it!
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Recipe Information
Ingredients
- 1000 grams full-fat plain yogurt
- 1 teaspoons fine sea salt
- 60 milliliters extra virgin olive oil
- 2 tablespoons freshly chopped mint or za'atar
- for serving pita bread or fresh vegetables
Instructions
Place a large bowl on the countertop and set a fine mesh strainer on top. Line the strainer with a large piece of cheesecloth or a clean kitchen towel.
In a separate bowl, mix the yogurt with salt until well combined.
Pour the salted yogurt into the cheesecloth-lined strainer.
Gather the ends of the cheesecloth and tie them in a knot to form a bundle. Hang the bundle over the bowl or sink to drain, ensuring the yogurt doesn't touch the liquid.
Let the yogurt strain for at least 24 hours in the refrigerator. The longer the time, the thicker the labneh will become. For a softer consistency, you can strain for less time, about 12 hours.
Once strained to your desired thickness, transfer the labneh to a serving bowl.
Drizzle the labneh generously with the extra virgin olive oil.
Sprinkle the top with freshly chopped mint or za'atar to add a herby and flavorful touch.
Serve the labneh as a dip with warm pita bread or fresh vegetables.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 47.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1224 mg | 94% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
