Easy Homemade Labneh Recipe (With Garlic)
This is the most incredible recipe for creamy, rich garlic labneh. I love just how spreadble it is and that it doubles up as a labneh dip.
Ingredients
- 2.2 lbs Greek yogurt 1 kg
- 1 teaspoon sea salt
- 1 head garlic whole
- salt
- pepper
- 2 strands thyme fresh, optional
- olive oil enough to pour over jar
Instructions
- Add the yogurt to a bowl and season with salt, stir together.
- Place the yogurt in a muslin cloth, close the cloth at the top with a knot. Place the muslin bundle into a sieve and balance over a mixing bowl.
- Strain in the fridge for 24 hours. Remove the bundle from the bowl and keep the whey for another recipe.
- Baked garlic: Cut the garlic head in half. Season with salt, pepper, thyme and oil (or any seasonings and herbs of your choice) and pop the top back onto the bottom of your garlic head. Bake, wrapped in foil at about 180C/356F for 45 minutes.
- Once cooled, squeeze the garlic flesh out of the garlic head and add it to teh yogurt, stir to combine.
- Store the garlic labneh in a clean, topped with olive oil, in the fridge for 2 weeks.
Notes
- For a more evenly spread garlic flavor, mash the garlic first before adding it to the strained yogurt
Tried this recipe?Let us know how it was!
