Labne is my favorite ingredient ever. It’s smooth, creamy, salty, and not to mention, lower in fat than any cream cheese you will find. Every time I put it out when we have friends over, someone always asks, “Ooooooh, what is this?” I use it a lot throughout my recipes, so if you can’t seem to find it in the grocery store, this is a really easy way to make it. It should be thick and spreadable. Normally this spread is served simply on a plate with olive oil and za’atar. You can feel free to mix in chopped green olives for added texture and flavor. I do that often.
- 1 pound plain yogurt
- 1 teaspoon kosher salt
- Place a strainer over a large bowl and line it with 4 layers of cheesecloth. Mix the yogurt and salt together and pour onto the cheesecloth. Put the whole set-up in the fridge and allow the mixture to drain for at least 8 hours or overnight (up to 24 hours is fine).
- It will keep in an airtight container in the fridge for up to 3 days.