Labneh — strained yogurt — is the simplest and most versatile preparation in Levantine dairy cooking, transforming full-fat yogurt through water removal into something that is simultaneously richer, tangier, and firmer. Khan's Zaitoun documents both the fresh and aged forms — fresh labneh as a spread and dip; dried and oil-preserved labneh balls as a condiment that can last months.
Full-fat yogurt salted and drained through a cheesecloth for 12–48 hours, producing a thick, tangy, cream cheese-like spread at the shorter end and a drier, firmer product at the longer end. Extended draining (4–5 days) followed by drying and preservation in olive oil produces the aged version.
Labneh provides both richness and acid simultaneously — the fat from the full-fat yogurt providing the creaminess, the lactic acid from the bacterial culture providing the tang. It acts as a counterpoint to spiced dishes (the acid cuts spice), as a background for fresh herbs and olive oil, and as a texture contrast against crispy flatbread or roasted vegetables.
- Full-fat yogurt only — low-fat yogurt produces a grainy, thin labneh that lacks the creamy richness of the full-fat version - Salt before draining — the salt draws additional moisture out through osmosis and seasons the labneh evenly throughout [VERIFY: approximately 1 tsp per 500g yogurt] - 12 hours: soft, spreadable, mild. 24 hours: firm enough to form balls, more pronounced tang. 48 hours: very firm, can be rolled in herbs, intensely flavoured [VERIFY times] - Drain at refrigerator temperature — room temperature draining accelerates the process but also accelerates bacterial activity that can produce off-flavours - For labneh balls in oil: roll the 48-hour labneh into balls of uniform size, dry at room temperature for several hours until the surface is no longer tacky, then submerge in olive oil with aromatics (dried herbs, chilli, dried rose petals, garlic). The olive oil preserves for up to 2 months [VERIFY storage time]
ZAITOUN THIRD BATCH + TSUJI JAPANESE ADDITIONAL