Danny Kim
Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).
Recipe information
Yield
Makes about 2 cups
Ingredients
2
cups plain whole-milk or 2% Greek yogurt
½
teaspoon kosher salt
Preparation
Step 1
Mix yogurt and salt in a small bowl. Line a fine-mesh sieve with 2 layers of cheesecloth and set over a medium bowl. Place yogurt mixture in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2, if you want it slightly thicker. Discard excess liquid.
Step 2
DO AHEAD: Labneh can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Per ½ cup serving: Calories (kcal) 150 Fat (g) 12 Saturated Fat (g) 9 Cholesterol (mg) 20 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 270