Degchi
Thick strained yoghurt cheese, tangy and spreadable, served drizzled with olive oil and za'atar for breakfast or as a mezze dip. Simple to make at home by hanging salted yoghurt overnight — a Levantine staple now on every Gulf breakfast table.
Quick answer: 720 min in total · serves 4 · main ingredients: Yogurt, Salt, Cooking oil, Za'atar spice blend · amounts in metric and US
Ingredients
- 500 g 2 cup Yogurt
- 0.5 tsp 0.5 tsp Salt
- 2 tbsp 2 tbsp Cooking oil
- 1 tbsp 1 tbsp Za'atar spice blend
Steps
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- Line a sieve or colander with a clean muslin cloth (or a double layer of cheesecloth) and set it over a deep bowl, leaving room underneath for the whey to drip.
- Mix the yoghurt with salt in a bowl.
- Spoon the yoghurt into a muslin cloth or fine strainer set over a bowl, tie it up and refrigerate to drain.⏱ Straining yoghurt · 600 min
- After 10 hours, the yoghurt should be thick like soft cheese; discard the drained whey.
- Spread onto a small plate, drizzle with olive oil, sprinkle za'atar on top and serve with flatbread.
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Frequently asked questions
How long does Labneh take?
720 minutes in total.
Is Labneh hard to make?
Degchi rates it easy. The method has 5 steps, and 1 of them have a timer you can start on this page.
How many people does Labneh serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Labneh halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Labneh?
Everyday staples that Degchi counts as pantry basics: salt, cooking oil. Spice-box items: za'atar spice blend. Fresh items you will probably need to buy: yogurt.
Notes and questions
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