By Danielle Oron | December 04, 2015
My favorite ingredient ever. It’s smooth, creamy, salty, and not to mention, lower in fat than any cream cheese you will find. Every time I put it out when we have friends over, someone always asks, “Ooooooh, what is this?” I use it a lot throughout my recipes, so if you can’t seem to find it in the grocery store, this is a really easy way to make it. It should be thick and spreadable. Normally this spread is served simply on a plate with olive oil and za’atar. You can feel free to mix in chopped green olives for added texture and flavor. I do that often.


  • 1 lb (454 g) plain yogurt
  • 1 tsp kosher salt


Makes about 2 cups (500 G) 

Place a strainer over a large bowl and line it with 4 layers of cheesecloth. Mix the yogurt and salt together and pour onto the cheesecloth. Allow to drain in the fridge for at least 8 hours or longer. 

It will keep in an airtight container in the fridge for up to 3 days. 

Plate the labane, drizzle with olive oil and season with za’atar. Alternatively, mix with chopped green olives. 

Excerpted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron. Page Street Publishing, October 2015.

  • labne