Recipe courtesy of Molly Yeh
Homemade Labneh with Olive Oil and Za'atar
Getting reviews...
- Level: Easy
- Total: 8 hr 10 min (includes draining time)
- Active: 10 min
- Yield: just under 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 24 g
- Cholesterol
- 38 mg
- Sodium
- 398 mg
- Level: Easy
- Total: 8 hr 10 min (includes draining time)
- Active: 10 min
- Yield: just under 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 24 g
- Cholesterol
- 38 mg
- Sodium
- 398 mg
Ingredients
Directions
- In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.
