CJ Jacobson, a Top Chef contestant, suggests using labneh to fix runny tzatziki, as it’s thicker and creamier than yogurt. Traditionally, tzatziki is made with strained yogurt, but homemade versions often end up too thin due to added ingredients. Labneh, a Middle Eastern cheese made by straining yogurt, can enhance the tzatziki’s texture. Though commonly associated with Greek cuisine, labneh reflects the culinary connections between the Middle East and Mediterranean, available in stores or easy to make at home.
If your tzatziki is too runny, you can add labneh instead of yogurt, as it is thicker and creamier.
Even some people in Greece may prepare their tzatziki with labneh. Originating in the Middle East, labneh is an example of the ways Middle Eastern and Mediterranean cuisines mirror one another.
Labneh is a Lebanese version of cream cheese that's made by straining yogurt through a cheesecloth. The result is thick and spreadable but saltier and tangier than U.S.-style cream cheese.
Labneh has taken steam in the West too. While it should be relatively easy to find at the store, it's also very possible to make without complicated equipment.
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