Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).
Do ahead:
Labneh can be made 1 week ahead. Cover and chill.
Recipe information
Yield
Makes about 2 cups
Ingredients
Olive oil
Spices (we're suckers for za'atar).
2 cups plain whole-milk or 2% Greek yogurt
1/2 teaspoon kosher salt
Cheesecloth
Preparation
Step 1
Mix 2 cups plain whole-milk or 2% Greek yogurt and 1/2 teaspoon kosher salt in a small bowl. Line a fine-mesh sieve with 2 layers of cheesecloth and set over a medium bowl.
Step 2
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.
Nutrition Per Serving
calories 150 fat 12 g fiber 0 g
#### Nutritional analysis provided by Bon Appétit
