Labneh Cucumber Dip

• 245 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g, finely grated and squeezed dry — Cucumber with peel
• 9 g (2 tsp) extra-virgin olive oil — Extra-virgin olive oil
• 15 g fresh lemon juice — Fresh lemon juice
• 2 g, finely grated — Raw garlic
• 0.8 g dried dill — Dried dill weed
• 5 g, finely sliced — Fresh chives
• 0.7 g fine salt — Fine salt
• 0.4 g ground black pepper — Ground black pepper

Method

1. 1Strain the yogurt into labnehSet a fine-mesh strainer lined with clean cheesecloth or an unbleached coffee filter over a bowl. Stir the salt into the yogurt.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Scrape it into the liningScrape it into the lining, cover, and refrigerate for 8 hours without pressing.480 minLook for: After 8 hours, whey has collected below and the yogurt is thick enough to hold a firm spoon mark.Safety: Keep the yogurt covered at 40°F or colder for the entire strain and ensure the strainer sits above, not in, the drained whey.
3. 3Measure ingredients: Dry the cucumberMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Dry the cucumberGrate the cucumber onto a freshly laundered towel, gather the towel, and squeeze firmly over the sink until liquid stops dripping.Look for: The cucumber feels damp but no longer releases a stream when squeezed.Safety: Use a clean towel and return the strained labneh to refrigeration while preparing the cucumber.
5. 5Season the labnehScrape the strained labneh into a clean bowl.Look for: The season the labneh stage is complete and ready for the next action.
6. 6Stir in lemon juiceStir in lemon juice, garlic, dill, chives, and pepper for 60 seconds until completely even.1 minLook for: The herbs and garlic are distributed throughout and the labneh still holds thick ridges.Safety: Discard the collected whey or refrigerate it separately; do not let the labneh stand above 40°F for more than 2 hours.
7. 7Fold and finishFold in the squeezed cucumber, spoon the labneh into one shallow bowl.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Spread all 9 g olive oil across the surfaceSpread all 9 g olive oil across the surface. Serve immediately or seal and chill.Look for: The labneh holds soft ridges and no watery pool forms around the edge.Safety: Keep the finished labneh at 40°F or colder and discard it if left at room temperature for more than 2 hours.