• 245 g yogurt
  • pinch of salt
  • ¼ tsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp za’atar


  1. Combine yogurt, salt, and lemon juice in a small bowl. Stir to incorporate.
  2. Line a strainer with a several layers of cheesecloth and set over another bowl.
  3. Spoon yogurt mixture into the strainer and fold layers of cheesecloth over the yogurt to cover completely.
  4. Transfer to the refrigerator for 12-24 hours. The longer you wait, the thicker the labneh.
  5. Remove labneh from the fridge, unfold cloth, and transfer labneh to a bowl or jar.
  6. Drizzle oil and sprinkle za’atar.