Ingredients
- 1 cup full-fat Greek yogurt
- 1/4 teaspoon sea salt
For serving:
- Extra virgin olive oil
- Mint leaves
- Pita
- Red radishes
Instructions
- Place a strainer or fine-mesh sieve over a medium bowl and line it with a clean cheesecloth. Prepare string or rubber bands to use later.
- Mix together the Greek yogurt and salt in a small bowl until well combined.
- Scoop the Greek yogurt onto the cheesecloth and pull the edges together tightly so there are no openings around the edges for the yogurt to seep out.
- Tie the cheesecloth at the top with string or a rubber band so it is well-secured. Place it in the center of the strainer. Chill overnight in the refrigerator, or up to 24 hours for thicker labneh.
- Remove labneh from the cheesecloth and transfer to a small bowl for serving.
- Drizzle with extra virgin olive oil and garnish with your desired toppings and vegetables. Serve as a dip for pita or meats.
