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Homemade Labneh

Yield: about 2 cups

Stirred into soups and sauces, this extra-thick yogurt adds tangy creaminess, and it’s rich enough to use in place of sour cream as a topping, as a dip for pita bread or vegetables, or in recipes.


  • 32 oz. plain Greek yogurt
  • 1 tsp. fresh lemon juice
  • 3/4 tsp. kosher salt
  • 1/4 cup extra-virgin olive oil (optional)
  • 1 Tbs. za’atar or chopped fresh herbs (optional)

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 25
  • Sodium (mg): 15
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1


  • Line a strainer with cheesecloth and set over a medium bowl.
  • In another bowl, mix the yogurt, lemon juice, and salt. Spoon the yogurt mixture into the cheesecloth-lined strainer and fold the cheesecloth over the top to cover.
  • Transfer the yogurt to the refrigerator, and let drain for about 6 and up to 12 hours.
  • Unfold the cheesecloth and transfer the labneh to a bowl. Serve the labneh cold or at room temperature, drizzled with oil and sprinkled with za’atar or fresh herbs, if you like.


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