Ridiculously Good Labneh
★ Issue CMSC·25–035 · Published 12 Oct 2025
Middle EasternSauce/Condimentveg

Ridiculously Good Labneh.

Salt Greek yogurt, let it drain two days, and you've got a tangy spread that stops people mid-bite

PREP 10 min
COOK 0 min
TOTAL 48:0h h
SERVES —  
HEAT mild
BLEND RATING 5.0 33 reviews · Ace Kickstart®
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You'll need
Mixing bowl

Salt Greek yogurt, let it drain two days, and you've got a tangy spread that stops people mid-bite

Ingredients

Ingredients

  • FOR THE LABNEH:
  • 2 quarts whole milk Greek yogurt
  • 2 Tablespoons kosher salt

Method

  1. 01

    Mix salt into yogurt

    3 min

    1 Tablespoon salt per quart of yogurt.

  2. 02

    Refrigerate salted yogurt for 24 hours

    1440 min

    Salt needs time to integrate.

  3. 03

    Transfer to cheesecloth-lined colander

    5 min

    Set colander in a bowl to catch whey.

  4. 04

    Drain in refrigerator 24-48 hours

    1440 min

    Minimum 24 hours; up to 48 for thicker consistency.

From Mike's Notebook

01

Don't skip the first 24-hour salt rest — it draws out whey before draining even starts.

02

Cheesecloth tears easily; double it up or use a fine-mesh strainer instead.

03

At 48 hours you get cream-cheese thick; at 24 hours it's still spreadable and tangier.

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