Greek Yogurt Labneh
A rich and creamy homemade labneh made from strained Greek yogurt, infused with fresh herbs, lemon zest, and extra virgin olive oil. This Mediterranean-style cheese spread has a tangy flavor and smooth texture perfect for dips or spreads.
Ingredients
- •2 cups plain 2% fat or whole Fage Greek yogurt
- •½ cup extra-virgin olive oil
- •3 tablespoons fresh herbs
- •½ teaspoon lemon zest
- •1 to taste kosher salt and black pepper
- •1 piece cheesecloth
Cooking Instructions
- 1.
Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
4320 min
- 2.
Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
15 min
- 3.
Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
480 min
