Easy Roasted Garlic Labneh
This soft cheese is so incredibly simple to make and delicious for dipping and on your mezze platter.
Servings: 8
Ingredients
- 32 ounces plain whole milk yogurt
- 1- 1 ½ teaspoons salt
Roasted Garlic
- 1 garlic bulb
- 2 teaspoons olive oil Plus more for drizzling
Optional
- salt and pepper for sprinkling on top.
- za'atar seasoning
Instructions
- Mix the salt with yogurt.
- Pour yogurt into double layers of cheesecloth. Tie the cheesecloth onto a wooden spoon hanging over a bowl- as shown in the photos. Place into the fridge. Let it sit for at least 24 hours. The whey will strain out.
- Open the cheesecloth and remove the cheese. It is ready! If you are adding roasted garlic, place the labneh into the fridge covered until you are ready.
- For roasting the garlic, cut it in half and drizzle each half with about 2 teaspoons of olive oil.
- Wrap the garlic in tin foil and place it on a baking pan.
- Bake at 400 degrees for about 35-45 minutes. The garlic will turn a caramel color and will be soft.
- Remove it from the oven and let it cool.
- Once it has cooled, squeeze out the garlic. Mix most into your labneh. I like to reserve a little to top the labneh with when I serve as well.
- Swirl the labneh into your serving dish. Drizzle generously with olive oil. Add the reserved garlic to the top, and sprinkle with pepper and salt if needed.