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Labneh with Fresh Herbs and Olive Oil

Makes about 1 cup
Time 2 hr 30 min
Straining yogurt removes the whey, yielding a thick, creamy yogurt cheese that’s perfect for slathering on toast and pita. Sprinkle generously with sesame seeds before serving. Or spread it on crostini and top with a sliver of smoked fish or prosciutto. Look for cheesecloth, a thin, loosely woven cloth, in the housewares section of the store. Watch our video.
Ingredients
  • 2 cups plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
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Method

Line a strainer with a double layer of cheesecloth and suspend over a bowl. 

Spoon in yogurt. Refrigerate and let drain for at least 2 hours. Discard liquid. 

The longer the yogurt drains, the thicker the cheese will be. For a thicker spread, drain covered yogurt overnight in the refrigerator.

Transfer to a bowl. Add oil, tarragon, basil, chives, thyme, zest, salt and pepper, and whisk until blended. 

Let sit for 15 minutes to allow the flavors to meld. 

Taste and adjust seasoning with salt and pepper.

 Labneh will keep in an airtight container in the refrigerator for up to 5 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
Shop with Prime

Exclusively for Prime members in select ZIP codes.