How to make Labneh – a tangy, creamy Middle Eastern cheese made from strained Greek yogurt. Serve it as a savory dip, or sweeten it for a dessert. A simple easy recipe!
When I was a kid, our kitchen often seemed like a yogurt factory! My mom would make it from scratch, then season it and strain it through layers of cheesecloth until all the liquid (called whey) drained out, leaving behind a thick, creamy spread we called “yogurt cheese” or labneh. It was her version of cream cheese-tangy, rich, and incredibly versatile. We’d slather it on warm pita, dollop it onto salads, or just enjoy it with a drizzle of olive oil and a sprinkle of za'atar.
Fast forward to today, and labneh remains a staple in our home. It's not just a nostalgic treat; it’s a nutritious, probiotic-rich spread that adds a burst of flavor to any meal. As a chef specializing in Mediterranean cuisine, I’ve fine-tuned the process of making labneh to ensure it’s as easy and delicious as possible.
This recipe is designed to be straightforward and foolproof, so even if you’re new to making cheese at home, you’ll get great results without stress. With just a few ingredients and a bit of patience, you can create a creamy, tangy labneh that's perfect for dipping, spreading, or adding to your favorite dishes.
What is Labneh?
Labneh is essentially, a soft and creamy Middle Eastern cheese made from strained yogurt with consistency of cream cheese, but with a little more flavor, complexity and tang. And the best part? It has all the healthy probiotics of cultured yogurt.
Labneh Recipe Ingredients
- Full-fat whole-milk yogurt, Greek yogurt, thick plain yogurt, or make our homemade yogurt!
- Salt
- Cheesecloth
- Other optional additions: lemon zest, garlic, pepper, fresh herbs
how to make labneh Cheese
Step 1: Place a thin kitchen towel or several layers of cheesecloth (triple layer) over a strainer, and set this over a medium bowl.
Step 2: Season the yogurt with salt and pour it in the towel set over the strainer.
Step 3: Place this in the fridge for 24 hours.
Step 4: After 24 hours, check the consistency of the yogurt and decide if your labneh is thick enough for your liking. Usually, 24 hours is perfect for a “dip”, but for a thicker, cheese-like version, let it strain for an additional 24 hours. The whey will have collected in the bowl you can save this to make Beet Kvass!
See how thick and creamy this is? Isn’t it incredible?
Labneh Recipe Tips
- No strainer? If you don’t have a strainer, here is a quicker, easier way to strain yogurt right over your sink. My parents would do it this way: leaving it to strain overnight. You can squeeze out any excess whey, to further thicken and get the texture you want.
- Vegan? Yes, you can strain vegan yogurt and make a plant-based version of labneh! Thicker, fattier brands work best!
- Think Dessert: Labneh can also be treated like dessert- drizzle with honey and serve with fresh strawberries or figs- delicious!
How to Serve Labneh Dip
To make a labneh appetizer dip, spread the labneh in a shallow bowl, dish or plate. Using the back of a spoon, make a “well” for the extra virgin olive oil. Then add some toppings!
Topping Suggestions
- Extra-virgin olive oil for drizzling,
- Zaatar Spice for sprinkling- or use dukkah, sumac, Aleppo chili flakes, or Urfa Fiber
- Fresh herbs: dill, parsley, basil, or cilantro… or a combo!
- Warm roasted garlic, or melted leeks, or sautéed mushrooms
- Olives– kalamata, nicioise, Castelvetrano, etc.
- Veggies- cucumber, tomatoes, radishes,
- Smoked salmon and Everything Bagel Spice
- Honey and fresh figs, or warm roasted fruit.
How to Store Labneh Yogurt
Store the labneh in an airtight container in the refrigerator for 2-3 weeks.
Labneh Recipe FAQs
Labneh is pronounced "lab-nuh" - the "lab" sounds like the word "lab," and the "neh" is a soft, quick "nuh" sound. It's a smooth, two-syllable word!
Yes, labneh is definitely healthy! It's a strained yogurt that's rich in protein and probiotics, which are great for gut health.
More Ways to Enjoy This Labneh Recipe
- Serve with warm pita bread, pita chips, Rustic Seed Crackers or Sourdough crackers.
- Add to part of a mezze platter along with hummus, baba ganoush, veggies, olives and nuts
- Use as a sandwich spread or a spread in wraps, or on bruschetta.
More recipes you'll love!
I can’t wait for you to try Labneh. Thicker, creamier, and more luscious than Greek yogurt- it is like the consistency of cream cheese, with the tangy flavor of yogurt and all the beneficial and healthy probiotics of yogurt! It’s hard not to love!
Let us know what you think in the comments below.
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Labneh Yogurt
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: appetizer, condiment, dip, spread
- Method: strained
- Cuisine: Middle eastern
- Diet: Vegetarian
Description
How to make homemade Labneh from scratch– a creamy Middle Eastern yogurt cheese ( or dip). A tasty appetizer, dip, or spread.
Ingredients
You’ll need a cheesecloth (or kitchen towel) and a strainer placed over a medium bowl.
- 32 ounces plain, full-fat yogurt (4 cups yogurt makes 2 cups labneh)
- 1 scant teaspoon salt
Optional additions: splash lemon juice (for extra tang), lemon zest, fresh or dried herbs, garlic, finely minced
Instructions
- Stir salt into the yogurt, right in the container, mixing well.
- Place 3 layers of cheesecloth or a thin kitchen towel inside a large fine-mesh strainer over a medium bowl.
- Pour the salted yogurt into the cheesecloth or towel. Gather the towel corners together, twist to close and set a canned good, overtop, for weight. Set the bowl and strainer in the fridge or cool place in your kitchen for 24 hours. Save the whey (setting it aside) and check the consistency.
- If using as a dip, I find 24 hours is enough time. If you want a thicker cheese-like consistency (like cream cheese) feel free to strain for another 24 hours.
- To make the dip, spread out the labneh into a shallow bowl or plate ( you should have about 2 cups). Make a well in the center with the back of a spoon for the olive oil. Drizzle with olive oil and add fresh herbs and sprinkle with spices. Add any additional toppings you like olives, pinenuts, tomatoes… have fun with it!
- Serve with bread, pita bread, crackers
- If going the sweet route, skip the oil, add a drizzle of warm honey and add fresh roasted fruit (figs, grapes, plums, etc) sprinkle with chia seeds – really nice for dessert, or for a brunch affair ( with muffins, scones or morning breads.)
Notes
Allow 24-48 hours “straining” time.
Labneh will keep up to 3 weeks in the fridge.
The strained liquid, called whey can be used to make our Beet Kvass! I always make this at the same time!
Optional Labneh Dip Toppings:
Nutrition
- Serving Size: ¼ cup
- Calories: 110
- Sugar: 4.5 g
- Sodium: 330.4 mg
- Fat: 5.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 10.2 g
- Cholesterol: 14.7 mg
This is seriously addictive! So so so good! 10/10!
Great to hear Evelyne!