Labneh is incredibly easy to prepare and requires very little effort. By simply straining yogurt, you create a rich, creamy spread with a pleasant tangy flavor. It is versatile and can be enjoyed with savory toppings like olive oil and herbs or even with a drizzle of honey. Homemade labneh is also more affordable than store-bought versions and allows you to control the texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
plain full-fat yogurt
salt
olive oil for serving
optional toppings such as za’atar, fresh herbs, or crushed red pepper
Directions
In a bowl, mix the plain yogurt with the salt until well combined.
Line a fine mesh strainer with cheesecloth or a clean kitchen towel.
Place the strainer over a bowl to catch the liquid that will drain from the yogurt.
Pour the yogurt mixture into the lined strainer.
Fold the cheesecloth or towel over the yogurt to cover it.
Place the strainer and bowl in the refrigerator.
Let the yogurt strain for 12 to 24 hours depending on how thick you want the labneh.
Once thickened, transfer the labneh to a serving bowl.
Drizzle with olive oil and sprinkle with your preferred toppings before serving.
Servings and timing
This recipe makes about 1 cup of labneh, serving approximately 4 people.
Prep time: 10 minutes Straining time: 12 to 24 hours Total time: about 12 to 24 hours
Variations
Garlic labneh: Mix in finely grated garlic for a stronger savory flavor.
Herb labneh: Add chopped parsley, mint, or dill.
Spiced labneh: Sprinkle with za’atar, sumac, or paprika.
Labneh balls: Roll the thick labneh into small balls and store them in olive oil.
Sweet labneh: Serve with honey, nuts, and fresh fruit.
Storage/Reheating
Store homemade labneh in an airtight container in the refrigerator for up to 5 days.
For longer storage, form the labneh into small balls and submerge them in olive oil in a sealed jar. This method can keep the labneh fresh for up to 2 weeks in the refrigerator.
Labneh is served cold or at room temperature and does not require reheating.
FAQs
What is labneh?
Labneh is a strained yogurt cheese commonly used in Middle Eastern cuisine. It has a thick, creamy texture and a tangy flavor.
What type of yogurt works best?
Full-fat plain yogurt works best because it produces a richer and creamier labneh.
How long should I strain the yogurt?
Straining for 12 hours creates a soft spread, while 24 hours produces a thicker, cheese-like texture.
Can I make labneh without cheesecloth?
Yes, you can use a clean kitchen towel, coffee filter, or paper towels as a substitute.
What happens to the liquid that drains out?
The liquid is whey, which can be used in smoothies, baking, or soups.
Can I use Greek yogurt?
Yes, Greek yogurt can be used and will require less straining time because it is already partially strained.
Is labneh healthy?
Labneh contains protein, probiotics, and calcium, making it a nutritious addition to many meals.
How do I serve labneh?
It is commonly served with olive oil, herbs, bread, vegetables, or as part of a mezze platter.
Can I freeze labneh?
Freezing is not recommended because it can affect the texture once thawed.
Can I make flavored labneh?
Yes, you can mix in herbs, spices, garlic, or citrus zest to create different flavor variations.
Conclusion
Homemade Labneh is a simple and delicious recipe that transforms ordinary yogurt into a creamy, tangy spread. With its smooth texture and endless serving possibilities, it is perfect as a dip, spread, or part of a mezze platter. Once you try making labneh at home, you may find it becomes a staple in your kitchen.
This Homemade Labneh recipe transforms simple yogurt into a thick, creamy Middle Eastern spread. With its tangy flavor and smooth texture, labneh is perfect as a dip, appetizer, or spread topped with olive oil and herbs.
Ingredients
2 cups plain full-fat yogurt
1/2 teaspoon salt
1–2 tablespoons olive oil, for serving
Optional toppings: za’atar, fresh herbs, crushed red pepper, or paprika
Instructions
In a bowl, mix the plain yogurt with the salt until well combined.
Line a fine mesh strainer with cheesecloth or a clean kitchen towel.
Place the strainer over a bowl to catch the liquid that will drain from the yogurt.
Spoon the yogurt mixture into the lined strainer.
Fold the cheesecloth or towel over the yogurt to cover it.
Place the strainer and bowl in the refrigerator.
Allow the yogurt to strain for 12–24 hours, depending on the thickness you prefer.
Once thickened, transfer the labneh to a serving bowl.
Drizzle with olive oil and sprinkle with your favorite toppings before serving.
Notes
12 hours of straining produces a soft, creamy spread.24 hours of straining creates a thicker, cheese-like texture.Full-fat yogurt gives the richest and creamiest labneh.The drained liquid (whey) can be saved for smoothies, soups, or baking.For a classic serving style, drizzle with olive oil and sprinkle with za’atar or herbs.
