Homemade Labneh

Labneh, also spelled labnah, labne or lebne, is a versatile Middle Eastern strained yogurt with a spreadable texture similar to cream cheese. This delightfully tangy yogurt cheese is so easy to make, this recipe will become a staple in your kitchen.

If you love the tangy flavor of sour cream and the versatility of cream cheese, but you’re looking for a healthier option, this labneh recipe is it!

Labneh, a creamy yogurt cheese, is a staple in Middle Eastern cuisine, where its thick consistency makes it perfect for spreading on sandwiches or breads like Turkish Simit, creating a dip for fresh veggies, or using it as a base of any number of recipes like Roasted Beets. This simple recipe requires minimal effort or hands-on time; the hardest part of making it is waiting! 

Preparing labneh is a straightforward process that involves straining plain whole-milk yogurt seasoned with a little salt. The straining process removes the whey from the yogurt, creating a thick spread that can be enjoyed plain or dressed up with your favorite herbs and spices. Once you make labneh at home, I’m confident you’ll find many ways to enjoy it!

What is Labneh (Labne)?

Think of labneh as a type of yogurt cheese. You don’t need rennet or any special cheesemaking equipment to make it, just a fine mesh strainer lined with cheesecloth or a tea towel. If you think of Greek yogurt as strained yogurt, labneh is extra-strained yogurt.

Ingredients for Labneh

Making labneh at home requires just two ingredients: 

• Yogurt: I recommend starting with goat milk yogurt or high-quality whole milk yogurt, but you can use any plain yogurt you like to make labneh. Starting with Greek yogurt means that there will be less moisture to drain away and even non-dairy plant-based plain yogurt will work in this recipe. 
• Salt: Adding a little salt helps draw the whey out of the yogurt, but it’s largely there for flavoring. The yogurt will still release its liquid without adding the salt. If you’re trying to avoid added salt in your diet you can reduce the quantity or omit it altogether. 

How to Make Labneh 

Setting up this labneh recipe takes only moments. Most of the time required is hands-off. 

• Season the yogurt. Pour 4 cups of yogurt into a large bowl. Stir in 3/4 teaspoon salt.
• Drain the yogurt. Line another large bowl with a linen, flour sack, or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie it at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. Alternatively, set a large fine mesh sieve, over a deep bowl. Line the sieve with cheesecloth or towel. Add the yogurt mixture. Cover gently with the overhang and set aside on the counter, or in the fridge, to drain for 24-48 hours. If using a towel to make this do not use terrycloth.
• Serve. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar (or chopped fresh herbs like mint or parsley). Add warm Pita and fresh veggies for dipping. Enjoy!

Ways to Mix it Up 

Think of this labneh recipe as a blank slate that can easily accommodate nearly any mix-in, either sweet or savory. 

• Fold in herbs or spices: Customize the flavor profile of your labneh to suit a specific recipe by mixing in za’atar, oregano, chopped fresh herbs, or lemon zest.
• Make it spicy: Fold in chili flakes or hot sauce to make a smoky, spiced labneh that’s particularly good with grilled chicken or vegetables. 
• Add some sweetness: Drizzle with or fold in some honey, fig jam, date syrup, or pomegranate molasses to make a base for roasted fruit or to spread on a slice of toast.
• Swirl in something: Add any savory condiment to transform labneh into a complex dip. Sun-dried tomato pesto or Olive Tapenade are particularly good. 

What to Serve with Labneh 

Once you’ve made yogurt cheese, consider it a fridge staple and an ingredient that can easily morph depending on the meal. Spread it onto a plate and top it with roasted vegetables like carrots for a nearly effortless dinner. Mix in some fresh herbs and minced garlic and you’ve got an easy sauce for Lemon Garlic Chicken or any other grilled chicken recipe. Grate in a cucumber and think of it as a quick version of Tzatziki. 

I also like to use it as a stand-in for mayonnaise to lighten up the classic Southern Tomato Sandwich, and it’s creamy enough to replace cream cheese in the fastest (and best) Cucumber Sandwiches. 

Because of its lush texture and tangy flavor, it’s also lovely with the sweet flavors of fruit and honey. I love to use it to make a Mediterranean version of Strawberry Shortcake. A dollop of labneh would be a delicious stand-in for whipped cream with any fruit tart or cake.

How to Use the Whey

The golden, watery liquid that drains out of the labneh as it drains is called whey. It’s the liquid portion of the milk and it’s rich in protein and micronutrients. On its own, whey has a tangy, almost lemon-like flavor and you can cook with it similar to the way you might use buttermilk. You can discard it, but there are lots of ways to use it in your cooking. 

Because of its acidity, it has the same tenderizing effect that yogurt does on meat, so you can use it in place of yogurt to marinate chicken to make Gyro Bowls or in our Best Chicken Marinade. You can also use it to replace the water in bread recipes such as our Easy Homemade Pita Bread, a no-waste kitchen tip to add even more protein and nutrition to your baking!

How to Store Labneh 

Store finished labneh (and the whey, if you like) in separate, airtight containers in the refrigerator for about two weeks. Like yogurt, labneh has a relatively long shelf life for a fresh dairy product. Make note of the “use by” date on the yogurt you use to make it as a good general guideline for the resulting labneh, too. 

To better preserve your labneh, you can form it into balls that are about 1 tablespoon each in size. Place the balls in a large sterilized, airtight jar and pour extra virgin olive oil to cover. Make sure the balls are completely submerged in the oil at all times.

Cover the jar tightly and leave at room temperature or in the fridge, if you live in a warm area. They should keep for up to 2 months. If you store oil-covered labneh balls in the fridge the oil will solidify. Just set the jar out at room temperature and hour or so before you plan to serve them.

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*This post has recently been updated with new information for readers’ benefit.