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Breakfast recipe · from the recipe book

Creamy Greek Yogurt Labneh with Toast and Tomatoes

Thick, tangy, plain labneh made from Greek yogurt spreads like soft cream cheese over warm whole-wheat toast with juicy tomatoes and a drizzle of olive oil. Nutrition leaves out the drained whey, estimated with USDA data.

Creamy Greek Yogurt Labneh with Toast and Tomatoes

Ingredients

  • 6 containers (6 oz)1,000 gPlain Greek yogurt, nonfatplain, made from pasteurized milk with live cultures
  • ½ tsp3 gSalt
  • 1 tbsp14 gOlive oil
  • 8 slices256 gWhole-wheat breadtoasted
  • 2½ medium300 gTomatoessliced
  • ½ tsp1 gBlack pepper

Steps

  1. Line a fine-mesh sieve with a double layer of cheesecloth or a clean, thin kitchen towel and set it over a deep bowl so there is space below for whey to collect.
  2. Stir the salt into the Greek yogurt until smooth.
  3. Spoon the salted yogurt into the lined sieve and fold the cloth over the top. Cover the whole sieve and bowl with a lid or plastic wrap.
  4. Cold-strain in the refrigerator at 40°F (4°C) or below, never on the counter, for 24 hours. Gravity slowly draws the watery whey out through the cloth while the milk proteins stay behind, so the yogurt thickens without heating or curdling. Pour off the whey once or twice as it collects.
  5. Unwrap the labneh into a covered container. It should be thick and spreadable, about 650 g (roughly 2 2/3 cups), or about 160 g (2/3 cup) per serving.Keep refrigerated and use within 5 days.
  6. To serve, toast the whole-wheat bread and slice the tomato.
  7. Spread one quarter of the labneh over each serving of toast, top with the tomato, drizzle with the olive oil and finish with the black pepper.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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