Recipe courtesy of Molly Yeh

Homemade Labneh with Olive Oil and Za'atar

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  • Level: Easy
  • Total: 8 hr 10 min (includes draining time)
  • Active: 10 min
  • Yield: just under 2 cups



  1. 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.