Labneh with Olive Oil and Sumac

Name: Labneh with Olive Oil and Sumac
Prep time: 16 min
Total time: 16 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 4 cups (960 g) plain whole-milk yogurt, plain, unsweetened, cold from the fridge; ¾ tsp (4 g) fine sea salt; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (3 g) ground sumac; 2 tbsp (6 g) fresh mint leaves, small leaves left whole, larger ones thinly sliced

From the MyKitchenBank Kitchen

Thick, tangy, spreadable strained yogurt cheese made with just yogurt and salt, then swirled with fruity olive oil, lemony sumac and fresh mint. No cooking is needed. Serve it with pita and vegetables.

Prep: 16 min
Cook: —
Wait: 1 days
Total: 1 days
Makes: About 2 cups (450 g) labneh, serving 8 as a dip

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Steps

Before you start

Plan ahead: the yogurt strains for 24 hours in the fridge (12 hours gives a softer dip, 36 hours gives a firm, rollable cheese).
Use plain, full-fat yogurt with no added thickeners such as starch, gelatin or pectin; these can stop it draining properly. Greek yogurt works and drains faster (about 8–12 hours).
Choose a bowl deep enough that the strainer sits well above the bottom, so the whey collects below without touching the yogurt.
Rinse the cheesecloth or use a clean, fine-weave cotton cloth, and wring it out so it is damp, not dripping.

1
Season the yogurt
- Spoon the yogurt into a medium bowl and sprinkle with the ¾ tsp (4 g) fine sea salt.
- Stir gently with a spatula for about 30 seconds until the salt is fully mixed in and the yogurt looks smooth.
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Ready when: No streaks of salt remain and the yogurt is uniformly smooth.
Tip: Don't whisk hard; over-stirring can thin the yogurt and slow draining.
2
Set up the strainer
- Set the sieve over the deep bowl.
- Dampen the cheesecloth, wring it out, fold it into a double layer and line the sieve, letting the edges hang over the sides.
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Ready when: The cloth is smooth against the sieve with plenty of overhang.
Tip: Make sure the bottom of the sieve sits at least 2 inches (5 cm) above the bowl's base so it never sits in the whey.
3
Load the yogurt
- Scrape the salted yogurt into the cloth-lined sieve and smooth the top.
- Fold the overhanging cloth over the yogurt to cover it, then cover the whole bowl loosely with plastic wrap.
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Ready when: Yogurt is fully enclosed by cloth and the bowl is covered.
4
Strain in the fridge
- Place the bowl in the refrigerator and let the yogurt drain for 24 hours.
- After about 12 hours, check the whey in the bowl; if it is close to touching the sieve, pour it off.
- Discard the whey or save it for smoothies or soups.
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Ready when: The labneh is thick like soft cream cheese and holds a firm shape when the cloth is opened; it should not slump when scooped.
Tip: For a looser dip, stop at 12 hours. For a firm labneh to roll into balls, strain up to 36 hours.
5
Unwrap and taste
- Open the cloth and scrape the labneh into a bowl with a spatula; you should have about 2 cups (450 g).
- Taste and add a tiny pinch more salt only if it tastes flat.
- Stir briefly until smooth.
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Ready when: The labneh is smooth, thick and pleasantly tangy.
Tip: Scrape the cloth well; the labneh clinging to it is the thickest part.
6
Shape and swirl
- Spread the labneh into a shallow serving bowl or onto a plate.
- Use the back of a spoon to make a wide swirl with a shallow well in the centre, pushing the labneh up toward the edges.
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Ready when: A shallow well that will hold the oil.
7
Finish and serve
- Pour the 3 tbsp (45 ml) olive oil into the swirls and well.
- Sprinkle with the 1 tsp (3 g) sumac and scatter the mint leaves over the top.
- Serve right away, or chill up to 1 hour first.
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Ready when: Oil pools in the swirls and the sumac gives a deep red dusting.
Tip: Add the mint just before serving so it stays bright green.

Good to know

Tips

Salt before straining; it seasons evenly and helps draw out whey.
Use a good, fruity extra-virgin olive oil; with so few ingredients it is a major flavor.
For labneh balls, strain 36 hours, roll into 1-inch (2.5 cm) balls, and submerge in olive oil in a jar in the fridge for up to 2 weeks.
Serve with warm pita, cucumbers, radishes, olives and tomatoes.

Make ahead

The strained labneh can be made up to 5 days ahead and kept covered in the fridge. Add the olive oil, sumac and mint just before serving.

Storage & reheating

Refrigerator: store plain labneh in an airtight container up to 5 days; dressed labneh is best within 2 days. Room temperature: no more than 2 hours. Freezer: not recommended, as the texture turns grainy. Serve cold or let stand 10 minutes to take the chill off; no reheating is needed.

Substitutions

plain whole-milk yogurt → Greek yogurt (full-fat). Already thick, so it strains in 8–12 hours and yields more labneh.
ground sumac → 1 tsp lemon zest plus a pinch of paprika. Gives a similar tart brightness and colour, though the flavor is less earthy.
fresh mint leaves → fresh flat-leaf parsley or dried mint (1 tsp). Dried mint is stronger; use less.
extra-virgin olive oil → chili-infused olive oil. Adds gentle heat for serving.