Gluten-Free Labneh with Olive Oil
Homemade labneh: whole-milk yogurt salted and strained overnight into a thick, tangy spread, then swirled onto a plate with good olive oil, za'atar and fresh mint. Serve it with gluten-free crackers, cucumbers and radishes.
At a glance: This easy party and appetizers recipe yields 8 servings in about 24h 20m (10 min prep). It uses 6 ingredients — including plain whole-milk yogurt, salt, extra-virgin olive oil — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Labneh with Olive Oil: When preparing this party and appetizers recipe, za'atar and other spice blends can be packed on shared lines with grains, so check the label or mix your own from single spices. Serve gluten-free crackers on their own plate if pita is also on the table.
Gluten-Free Notes for Gluten-Free Labneh with Olive Oil: Labneh is just strained yogurt and salt. Use yogurt and za'atar labeled gluten-free, since some spice blends and flavored yogurts include fillers.
Ingredients
Shop links on this page are for za'atar or a mix of dried thyme, sumac and toasted sesame seeds, cucumbers, radishes and gluten-free crackers, for serving. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Strain the labneh in the fridge, not on the counter. A full day of cold straining gives a thick, tangy result without spoiling.
- Use plain whole-milk yogurt without added starches or gums. Thickened yogurts do not release their whey well, and labneh made from them stays loose.
- Roll firm, 36-hour labneh into small balls, cover them with olive oil in a clean jar and refrigerate for up to 2 weeks.
Common questions
How long does Gluten-Free Labneh with Olive Oil take?
Gluten-Free Labneh with Olive Oil takes about 24 hours 20 minutes, including resting time: 10 minutes to prep, for 8 servings.
What should I check before making Gluten-Free Labneh with Olive Oil with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Labneh with Olive Oil?
Check plain whole-milk yogurt, not Greek, salt, extra-virgin olive oil before they go into Gluten-Free Labneh with Olive Oil. Za'atar and other spice blends can be packed on shared lines with grains, so check the label or mix your own from single spices. Serve gluten-free crackers on their own plate if pita is also on the table.
How should leftover Gluten-Free Labneh with Olive Oil be stored?
Roll firm, 36-hour labneh into small balls, cover them with olive oil in a clean jar and refrigerate for up to 2 weeks.
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