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Roasted Garlic Labneh Recipe

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Roasted Garlic Labneh is a creamy, tangy Middle Eastern strained yogurt infused with the sweet, mellow flavor of oven-roasted garlic. This easy-to-make spread combines thickened yogurt with aromatic garlic, olive oil, and fresh herbs, perfect as a dip, spread, or accompaniment to a variety of dishes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 24 hours 55 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Roasting and No-Cook
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 32 oz Whole Milk Yogurt
  • 1 tsp Kosher Salt
  • 8 cloves Garlic (one whole head)

For Roasting

  • Olive Oil (for drizzling)
  • Salt (to taste)
  • Pepper (to taste)

To Garnish

  • Fresh herbs (e.g., parsley, thyme, or dill), as desired
  • Olive oil, as desired
  • Salt and Pepper, as desired

Instructions

  1. Prepare the Yogurt: Add kosher salt to the whole milk yogurt and stir to combine evenly. This step seasons the yogurt and helps with the straining process.
  2. Strain the Yogurt: Line a large sieve or strainer with layers of cheesecloth to create a sturdy bag. Spoon the salted yogurt into the cheesecloth and gently squeeze to start removing excess liquid. Then wrap the yogurt securely in the cheesecloth and place it over a mixing bowl to catch drips.
  3. Refrigerate to Thicken: Place the wrapped yogurt and strainer in the refrigerator and allow it to strain for 24 to 48 hours. This step thickens the yogurt into creamy labneh by removing the whey.
  4. Roast the Garlic: Preheat your oven to 425°F (220°C). Slice off the bottom of a head of garlic to expose the cloves. Place the garlic head on a large piece of aluminum foil, drizzle generously with olive oil, and season with salt and pepper. Wrap the garlic in the foil and roast in the oven for 40 minutes until soft and golden.
  5. Combine Roasted Garlic with Labneh: Remove the garlic from the foil and allow it to cool. Squeeze out the softened roasted cloves directly into the strained labneh. Mix well to incorporate the sweet roasted garlic flavor evenly throughout.
  6. Serve and Garnish: Transfer the labneh to a serving bowl. Drizzle with olive oil, sprinkle with fresh herbs, salt, and pepper to taste. Serve chilled or at room temperature with bread, vegetables, or as part of your favorite Mediterranean dish.

Notes

  • Whole milk yogurt yields the creamiest labneh; Greek yogurt can be used but may be firmer.
  • Straining can be done for up to 48 hours depending on desired thickness.
  • Use fresh herbs like thyme, dill, or parsley for garnish to complement the garlic flavor.
  • Labneh can be stored refrigerated for up to 5 days in an airtight container.
  • Roasted garlic mellows the pungency and adds a rich, sweet garlic flavor, but feel free to adjust quantity to taste.

Find it online: https://cheftinaskitchen.com/roasted-garlic-labneh-recipe/