Labneh? Who is she? She is a creamy, thick, tangy, kinda salty yogurt. Better than any other yogurt I’ve ever tasted. The coolest of the mezze dips out there, way cooler than her cousin, hummus. She’s like the Beyonce of all dairy products. Ok, I’m done now.

While you can purchase labneh at specialty grocery stores, or even online, it’s so simple and much cheaper to make at home. All you need is a colander, a cheesecloth/strong paper towels, any yogurt you like and some time. The method below is essentially like squeezing the water out of yogurt, so all you have left is the thick + creamy part. aka, the better part.

HOME-STRAINED LABNEH

INGREDIENTS

yogurt (any works, but greek is best)

kosher salt (1 tsp. per cup of yogurt)

TOOLS

fine mesh colander

cheesecloth or strong paper towels (i.e., Bounty)

bowl or plastic container

plate (optional)

DIRECTIONS

Line your colander with a cheesecloth or several strong paper towels. Pour yogurt on top; wrap cheesecloth around yogurt and tie together with twine, or a string, or floss, whatever (if using paper towels, top yogurt with a few more sheets of paper towel, to absorb water from the top too).

Place colander in a bowl or reusable container, but situated so the colander doesn’t touch the bottom of the bowl or container (this will prevent the yogurt from sitting it the liquid that will strain out). This can be done by using a colander that’s slightly larger than your bowl, or one with little feet, or one with handles that will prop it up.

Cover the whole contraption with plastic wrap or an upside-down plate, and place in the fridge. How long the yogurt will strain depends upon what type of yogurt you’re using and if you’re using a cheesecloth vs. paper towels:

• Greek yogurt in cheesecloth = ~4 hours

• Greek yogurt in paper towels = ~ 1-2 days

• Regular yogurt in cheesecloth = ~ 1-2 days

• Regular yogurt in paper towels = ~ 2-3 days

The key here is to check on your yogurt every so often and see if it’s the consistency you like. If you like it really thick, then keep on straining! If thinner is your vibe, stop earlier. Whatever you do, be sure to dump the water that accumulates in the bowl at least twice a day, and if you’re using paper towels, to change those on the top of your yogurt.

When you’re yogurt is done straining, remove it from the colander and mix in salt (1 tsp. per cup of yogurt left - no need to measure it out, just use a rough estimate!). Use that baby up, or place in an airtight container in the fridge.

Congrats! You just made labneh. You’re a rockstar.

store: in an airtight container in the fridge up to your original yogurt’s expiration date (or 3 weeks, yogurt doesn’t really go bad).

diet: vegetarian

eat it with: use it in za’atar + labneh biscuits, top it with sumac, lemon zest, nigella seed + olive oil and serve with warm pita, spread it on top of toast with smoked salmon. the possibilities are endless.