Making it is easy—waiting for all the deliciousness to be ready is the hardest part of this recipe! We’ve topped ours with olives, but feel free to customize this recipe using anything from pine nuts to pesto, all the way to mint leaves or dill.

Ready to make labneh? Here’s what you’ll need:

Ingredients:

32 oz whole greek yogurt

½ teaspoon salt

Mixed olives (pitted and/or stuffed, to your liking)

Tools:

Cheesecloth or a linen towel

Preparation:

Line a sieve with three layers of cheesecloth, or a linen towel, over a larger bowl in order to let drip/catch the excess liquid. Set aside.

In a bowl, whisk together the yogurt and the salt. Pour this into the lined sieve and carefully tie the ends of the cheesecloth or linen towel together in order to create a small package of sorts.

Place the bowl and yogurt-filled sieve in the fridge for 24 to 36 hours.

Discard the liquid and untie the package. The yogurt will be thick and slightly dry with a smooth, creamy interior. Gently roll it out of the cheesecloth or linen towel and store it in a hermetically sealed container. Refrigerate for up to a week.

Top with beautiful olives, or your other topping of choice, either as a garnish on top or mixed in. Add a drizzle of olive oil and enjoy!
What will you put your labneh on? We can’t wait to find out! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.