Labneh — yogurt strained of excess whey until it reaches a thick, spreadable or rollable consistency — is the Palestinian equivalent of cream cheese, eaten daily with za'atar and olive oil, or rolled into balls and preserved in olive oil for months. The straining technique and the duration determine whether the labneh is spreadable (12–24 hours of straining) or firm enough to roll into balls (48–72 hours).
- **The yogurt:** Full-fat, live-culture yogurt — the fat content determines the final richness of the labneh. Low-fat yogurt produces a thin, slightly grainy labneh. - **The salt:** Added to the yogurt before straining — it draws additional moisture from the yogurt during straining and seasons the labneh throughout. [VERIFY] Khan's salt quantity. - **The straining method:** Yogurt placed in a muslin-lined sieve over a bowl in the refrigerator. The cold prevents any bacterial issues during the straining period. - **The 12-hour labneh:** Spreadable, creamy, tart — eaten fresh with olive oil and za'atar. - **The 48-hour labneh:** Firm enough to roll into balls between the palms. The balls are rolled in dried herbs (za'atar, dried chilli) and preserved in olive oil. - **Preserved labneh:** In good olive oil with dried herbs and whole garlic cloves — the labneh balls continue to dry slightly in the oil over weeks, developing a more concentrated flavour. Shelf-stable for months.
Zaitoun