- 4 cups (800g) plain Greek yogurt
- 2 tsp salt
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 4 bird’s eye chilis, split in half
- 1 tsp salt
Fight us, but savory yogurt is the superior means of having the sour dairy product. It’s better when mixed into heady, spice-filled marinades, or when added to salads for acidity and creaminess. It is even more delicious when it’s the star of the dipping show, like tzatziki, or labneh. If you’re uninitiated and have never had the latter, this popular Middle Eastern dip is yogurt’s thicker and slightly cheesier cousin, often eaten as a starter, drizzled with unholy amounts of olive oil.
While it sounds hard to make, there’s a simple cheat: buy any Greek yogurt in the grocery, strain it with cheesecloth (we’ve actually tried heavy paper towels and it worked) overnight, and wake up to some pretty legitimate labneh. We punched ours up with tomatoes blistered over an open [gas range] fire, but this works with literally anything—you can even make it with honey if you disagree with us, and want it sweet.