Greek Yogurt Labneh

By ctozzi

by The Bon Appétit Test Kitchen

Ingredients

• 2 cups plain 2% fat or whole Fage Greek yogurt
• 1/2 cup (or more) good-quality extra-virgin olive oil
• 3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
• 1/2 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Special equipment: Cheesecloth

Preparation

Step 1

Line a large sieve with cheesecloth;
set over a medium deep
bowl. Place yogurt in sieve.
Gather edges of cheesecloth to
cover yogurt. Place in refrigerator
and let drain for 2-3 days.

Gently squeeze out any
excess liquid; discard liquid in
bowl (yogurt will be very thick
and resemble soft goat cheese).
Roll yogurt into 3/4" balls. Place
in an 8-ounce glass jar.

Whisk oil, herbs, and lemon
zest in a small bowl to combine.
Season with salt and pepper.
Pour over yogurt in jar. Cover;
place in refrigerator and let
marinate for at least 8 hours
and up to 2 weeks.