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Fresh labneh
After one day, the flavours will have melded together beautifully, and you can enjoy this cheese on crackers, stuffed into vegetables, or right out of the fridge with a spoon.
YIELDS
1
Ingredients
- 2 cups plain Greek yogurt
- 3/4 cup (or more) good-quality extra-virgin olive oil
- 3 tablespoons za’atar
- Flaky sea salt, to season
Directions
- Line a large sieve with cheesecloth; set it over a medium-deep bowl. Place yogurt in a sieve. Gather the edges of the cheesecloth to cover the yogurt. Place on the counter at a cool, or room temperature and drain for 24 to 48 hours (the longer you let it strain, the firmer the cheese).
- Gently squeeze out any excess liquid; discard liquid in the bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into three-quarter inch balls, then quickly roll each ball in za’atar. Place in an eight-ounce wide-mouthed glass jar.
- Sprinkle flaky sea salt over the labneh balls, then pour olive oil in to cover the labneh. Seal the jar and refrigerate. Enjoy!
