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Greek Yogurt Labneh

By The Bon Appétit Test Kitchen

4.4

(6)

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Greek Yogurt LabnehTom Scherlitz

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 cups plain 2% fat or whole Fage Greek yogurt
1/2 cup (or more) good-quality extra-virgin olive oil
3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Special Equipment

Cheesecloth

Preparation

  1. Step 1

    Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.

    Step 2

    Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.

    Step 3

    Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.

TagsDipMiddle EasternYogurtDairyTarragonHerbs & SpicesParsleyChiveSideSnackLunchNut FreeGluten FreeVegetarian5 Ingredients or FewerNo-CookBon Appétit

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