There’s something incredibly satisfying about making your labneh at home. The process is simple, the results are delicious, and transforming yogurt into a tangy, thick, spreadable cheese is one of the easiest recipes you'll come across. I often find myself wondering why I don’t make it more often.
My favorite way to enjoy this tangy, creamy Middle Eastern yogurt cheese from my childhood is by scooping it with fresh veggies like cucumbers, tomatoes, peppers, and carrots, making them the ideal edible spoons. Of course, if you want to take it to the next level, scoop this creamy cheese with fresh warm pita or pita chips for a satisfying crunch.
Table of contents
What is Labneh?
Labneh is a creamy, tangy cheese made by straining yogurt until it reaches a thick, spreadable consistency. The texture is similar to cream cheese but with a lighter, tangier and more refreshing taste. Labneh is a kitchen staple from our Middle Eastern heritage.
Ingredients to Make Labneh
To make labneh, you’ll need just a few simple ingredients:
- Plain Greek Yogurt or Plain Yogurt: You can use fat-free, 2%, or whole milk yogurt. Whole milk yogurt will give you the thickest, richest, creamiest labneh. Opt for your favorite-tasting yogurt for the best results.
- Salt: The salt not only seasons the labneh and enhances its flavor but also helps draw out the whey from the yogurt, thickening it in the process.
How to Make Labneh
Step-by-Step Process
- Step 1: Mix Yogurt and Salt. In a bowl combine Greek yogurt with salt. Stir well to ensure the salt is evenly distributed throughout the yogurt.
- Step 2: Strain the Yogurt. Line a fine-mesh strainer with a few layers of cheesecloth. Pour the salted yogurt into the cheesecloth-lined strainer. Fold the edges of the cheesecloth over the yogurt to cover it.
- Step 3:Place in the fridge to drain. Place the strainer over a bowl, making sure there’s enough space between the bottom of the strainer and the bowl for the whey to drain.
- Step 4: Let it Drain. Place the strainer and bowl in the refrigerator. Allow the yogurt to drain for about 12 hours. The whey will drain out, leaving you with thick, creamy labneh. Let it strain for a few more hours if you prefer it thicker.
- Step 5:Transfer to a Container: Once the labneh has reached your desired consistency, remove it from the cheesecloth and transfer it to an airtight container. Store it in the refrigerator until you’re ready to use it.
Labneh Serving Suggestions
- With Za’atar and Olive Oil: Spread labneh on a plate and drizzle with extra virgin olive oil. Sprinkle with za’atar and serve with fresh cherry tomatoes, cucumbers, and warm pita bread.
- As a Dip: Use labneh as a dip for fresh vegetables, pita chips, or as part of a mezze platter or vegetable platter.
- On Sandwiches: Spread labneh on your favorite sandwich for a tangy, creamy alternative to mayonnaise or cream cheese.
- On a Cheese Board: make it part of your cheese board and mix in with fresh herbs and/or garlic.
- Make it into a sauce: Make a sauce with labneh in recipes that call for yogurt, try our savory chickpea pancakes with labneh sauce.
- Olives and Pickles: The tanginess of labneh complements the briny flavors of olives and pickles.
- In Desserts: Replace sour cream in a baking recipe with labneh or Sweeten it with a bit of honey or maple syrup and serve with fresh fruit.
How to Store Labneh
- Refrigeration: Store labneh in an airtight container in the refrigerator. It will keep for up to two weeks.
- Avoid Contamination: Use clean utensils when serving labneh to prevent contamination and extend its shelf life.
- Freezing: While labneh can be frozen, it may change in texture upon thawing. If you choose to freeze it, place it in an airtight container and use within three months.
Other Middle Eastern Dips You Will Enjoy
If you love labneh, you’ll likely enjoy these other delicious Middle Eastern dips:
- Hummus: A classic chickpea dip that’s creamy, tangy, and perfect with pita or veggies.
- Baba Ganoush: A smoky eggplant dip that’s rich and flavorful.
- Muhammara: A vibrant red pepper and walnut dip with a hint of sweetness from pomegranate molasses.
FAQ
Is Labneh the Same as Greek Yogurt?
Labneh and Greek yogurt are similar but not identical. Greek yogurt is thicker than regular yogurt because it’s strained to remove some of the whey. Labneh is yogurt that has been strained for a longer time, resulting in a creamy spreadable consistency.
Are Labneh and Cream Cheese the Same?
While labneh and cream cheese share a similar texture, they are different products. Labneh is made from strained yogurt and has a tangy flavor, whereas cream cheese is made from milk and cream and has a milder taste. Labneh is also typically lower in fat and calories compared to cream cheese.
What is a Substitute for Labneh?
If you don’t have labneh, you can substitute it with Greek yogurt, although it will be less thick. You can also use cream cheese mixed with a bit of yogurt to mimic the texture and tanginess of labneh.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
How to Make Labneh
- Total Time: 10 minutes
- Yield: 1 ¼ cups
- Diet: Vegetarian
Description
Labneh is a tangy, creamy Middle Eastern yogurt cheese that is very easy to make at home. Simply strain some plain yogurt and you're done!
Ingredients
- 2 cups Greek yogurt or regular plain yogurt ( fat-free, 2% or whole milk)
- 1 ½ tsp Diamond Crystal Kosher Salt if using Morton's or table salt use ¾ tsp
Instructions
- In a bowl mix well yogurt and salt
- Line a fine mesh strainer with a cheesecloth bag or with a nut milk bag. Place the strainer over a bowl, ensuring there’s enough space between the bottom of the strainer and the bowl for the whey to drain.
- Pour the salted yogurt into the cheesecloth-lined strainer. Fold the edges of the cheesecloth over the yogurt to cover it.
- Place the strainer and bowl in the refrigerator. Allow the yogurt to drain for about 12 hours. the whey will drain out, leaving you with thick, creamy labneh.
- Once the labneh has reached your desired consistency, remove it from the cheesecloth and transfer it to an airtight container. Store it in the refrigerator until you’re ready to use it.
Notes
- Calories calculated with Plain 2 % Fat Greek Yogurt
- Prep Time: 10
- Category: Dips
- Method: Raw
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 29
- Sugar: 1.4 g
- Sodium: 106.6 mg
- Fat: 0.8 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 4 mg
Tanya Marquette
Is the whey drained off the yogurt still good for fermenting due to the salt used?
Vicky and Ruth
We are very sorry Tanya, but we don't know anything about fermenting. I will post your question on social media to see if anyone knows the answer.
judi
What happens if I make this with Forager yogurt? It's cashew nuts and much thicker than other non dairy yogurts (coconut milk, for instance). I'd try it instead of asking but if it doesn't work I may be left with really salty yogurt and have to throw it out. It's a bit pricey. Even if you don't know, maybe someone else will! Thank you
Vicky and Ruth
We have not tried making Labneh with Vegan yogurt, so we can't tell you how it will taste or if anything should be added to make it taste better. I will post the question on social media to see if anyone tried it.
Lawrence Michael
Why in God’s name would you recommend Greek Yougurt - it is the foulest tasting stuff and is so plastic tasting - USE REGULAR YOGURT NOT GREEK for a delicious LABNNE!
Vicky and Ruth
Hi Lawrence, I am sorry you strongly dislike Greek Yogurt, some people don't feel the same. The recipe gives the option to make labneh with regular yogurt or Greek Yogurt.