Labneh with Za'atar
The contrast between the sharp, lactic tang of the labneh and the herbaceous, slightly acidic crunch of the za'atar relies entirely on the quality of your oil. Treat this not as a side dish, but as a foundation for warm bread.
Patience creates the texture.
The yogurt needs to hang long enough for the whey to fully drain; if you pull it too early, you end up with thick yogurt rather than cheese.
- Fine-mesh sieve
- Large mixing bowl
- Cheesecloth or high-thread-count kitchen towel
- Twine
What goes in.
- 32 ozfull-fat plain yogurt
- 1 tspsea salt
- 1/4 cupza'atar blend
- 3 tbspextra virgin olive oil
Separating the whey
Suspending the salted yogurt over a bowl allows gravity to draw out the liquid; the longer it hangs, the firmer the result becomes.
The method.
Prepare the yogurt
Whisk the salt into the yogurt thoroughly in a bowl.
Set up the sieve
Line your sieve with two layers of cheesecloth and place it over a bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl.
Hang the mixture
Pour the yogurt into the cloth. Gather the edges of the cloth and tie them with twine, or simply fold the edges over the top. Leave it in the refrigerator for 24 hours.
Plate and finish
Scoop the labneh onto a plate. Use the back of a spoon to create small indentations, pour the olive oil into these wells, and sprinkle the za'atar over the top.
Other turns to take.
Preserved Labneh Balls
Roll the strained labneh into walnut-sized spheres and store them submerged in olive oil in a sterilized jar.
When it doesn't go to plan.
Use a high-fat, plain European or Greek-style yogurt for the best consistency.
If your kitchen is cool, you can strain the yogurt on the counter for a few hours before moving to the fridge, but 24 hours in the fridge is the safest route.
Save the strained liquid, known as whey; it works well in pancake batters or sourdough starters.
The ones that keep coming up.
How do I know if it is ready?
The labneh is ready when it is thick enough to hold its shape on a spoon and no longer drips through the cheesecloth.
How long will this stay good?
Kept in an airtight container in the refrigerator, it will remain stable for up to one week.
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