Labneh

also called labaneh · labni · lebni · labneh cheese · strained yogurt · yogurt cheese · hung yogurt · kefir cheese

The table

1 1/2 tsp(9 g)kosher saltsalt the yogurttie in cloth, drain 24 hrbeat smoothspread, pool oil, scatter za'atar
4 cups(1 kg; full fat, no gums or stabilisers)whole-milk yogurt
3 Tbs(45 mL)extra-virgin olive oil
2 tspza'atar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.

Pans and tools

1salt the yogurt

4spread, pool oil, scatter za'atar

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 daytwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 day.

  1. salt the yogurt

    not timedfrom the start

  2. tie in cloth, drain 24 hr

    1 daywalk awayfrom the start

  3. beat smooth

    not timed1 day in

  4. spread, pool oil, scatter za'atar

    not timed1 day in

You'll need cheesecloth

Goes with

See how it is written
>> title: Labneh
>> category: Dressings & Dips
>> tags: yogurt, lebanese, dip, straining, no-cook
>> counters: Shawarma Counter
>> aka: labaneh, labni, lebni, labneh cheese, strained yogurt, yogurt cheese, hung yogurt, kefir cheese
>> pairs-with: pita-bread, zaatar, tabbouleh
>> servings: 8
>> time: 24 hr 15 min
>> step.1: salt the yogurt
>> step.2: tie in cloth, drain 24 hr
>> step.3: beat smooth
>> step.4: spread, pool oil, scatter za'atar

Stir @kosher salt{1 1/2%tsp}(9 g) into @whole-milk yogurt{4%cups}(1 kg; full fat, no gums or stabilisers) until it is evenly slack. Salt first: it draws the whey out, so a salted yogurt drains further and faster than a plain one, and skim-milk yogurt drains to chalk no matter how long you leave it.

Tie @&(~1)salted yogurt{} into a doubled square of #cheesecloth{}, hang it over a bowl in the fridge and ~drain{24%hr}, until the bundle is half the weight it went in at and the drip has stopped.

Beat @&(~1)hung yogurt{} smooth with a spoon — it comes out of the cloth in a solid, slightly grainy lump and needs thirty seconds of working to turn creamy again.

Spread @&(~1)labneh{} across a shallow plate in a wide swirl, pool @extra-virgin olive oil{3%Tbs}(45 mL) in the hollows and scatter @za'atar{2%tsp} over the top. Save the whey in the bowl for bread dough; it is the plainest thing in the dip case and it is also the base under tzatziki, haydari and mast o sir.