At its simplest, labneh is just yogurt strained to lose most of its whey, or liquid.


Start with 16 ounces plain full-fat yogurt (not Greek yogurt), and add a healthy pinch of sea salt. Line a mesh strainer with a double layer of cheesecloth, and rest the strainer over a deep bowl. Stir the salt in well, then pour the yogurt into the cheesecloth.

Bring the edges of the cloth together so you have a bundle; tie the cloth together. Cover the whole bowl, and place it in the refrigerator for 24 hours or more. The liquid will drain into the bowl, thickening the yogurt.

Remove yogurt—now labneh—from the cloth into a small bowl and stir in minced fresh herbs. Drizzle good olive oil over the top and serve with Firehook Za’atar or Spicy Sesame crackers.