Homemade labneh Recipe--AKA tangy, thick, creamy yogurt cheese. Serve it Middle Eastern-style as a dip with lots of olive oil and a sprinkle of good Za'atar. Or simply use it in place of cream cheese.
If Greek Yiayias (grandmothers) perfected the making of yogurt, Middle Eastern Tatas can absolutely claim labneh expertise.
In Middle Eastern homes, and particularly those in the Levant, good labneh is as non-negotiable as good hummus.
What exactly is Labneh?
Tangy, thick, and creamy, labneh (also known as labnah or labne) is basically yogurt cheese. Just like Greek yogurt, it is made by straining yogurt until it loses most of its liquid. If you think of Greek yogurt as strained yogurt, labneh is extra strained yogurt.
Labneh making is simple. You need natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt, and a little salt. Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet. Let time do the hard work.
After several hours, the whey strains out, leaving you with a delightfully thick spreadable cheese.
How to serve homemade labneh?
This homemade labneh recipe is an alternative to cream cheese (a little lighter, perhaps). You can certainly spread it on sandwiches or use it as you would cream cheese. Do it the Middle Eastern way—spread in a bowl with a pool of excellent olive oil and topped with a generous sprinkle of Za'atar spice. I highly recommend this Early Harvest EVOO here.
If you feel like jazzing things up more, use labneh as the centerpiece to a pretty veggie board like we have today. Or turn it into a luscious dip with cranberries and herbs like this recipe. Or serve it with Roasted Beets or as part of a mezze platter.
Once you make labneh at home, I'm confident you'll find many ways to enjoy it!
Storage
Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks. 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. Cover the jar tightly and leave at room temperature or in the fridge, if you live in a warm area.
Watch How to Make this Homemade Labneh Recipe
Homemade Labneh Recipe (How to Make Labneh)
- Total Time: 24 hours
- Yield: Serves 8
Description
Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make with this easy recipe.
Ingredients
- 32 oz whole milk yogurt
- ¾ tsp salt
To Serve
- Early Harvest Extra Virgin Olive Oil
- Za'atar spice or chopped fresh herbs
- Warm pita bread
- Sliced vegetables of choice
Instructions
- Pour the yogurt into a large bowl. Stir in salt.
- Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
- To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
Notes
- Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese. Labneh will keep this way up to 2 weeks. Or, preserve in olive oil for longer. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. At this point, roll the labneh into small ¾-inch balls. Place on a large tray lined with paper towel, cover with another paper towel and refrigerate overnight. When ready, place the labneh balls in a clean jar and pour excellent quality olive oil, making sure the labneh balls are completely submerged. Cover and refrigerate until needed; it'll be good for months this way. Or leave the jar at room temperature for some weeks (2-4 weeks is safe).
- Recommended for this Recipe: Early Harvest Extra Virgin Olive Oil; All-Natural Za'atar Spice.
- SAVE! Try our Ultimate Mediterranean Spice Bundle! Or create your own 3-pack or 6-pack of premium all-natural and organic spices!
- Prep Time: 24 hours
- Method: Straining
- Cuisine: Middle Eastern
More Recipes to Try
Cranberry and Herb Labneh with Homemade Pita Chips
Thank you Suzy for the recepie...do you sell book. I would love to give it as a present to friends that love cooking from different countries...i have printed it for myself...thanks.
Rokaya
Thank you for the kind comment! At this point, I do not have a published book. Hopefully in the future 🙂 But please share our website with your friend.
Loved this informative recipe. It was not only delicious and healthy but it inspires you to think of different things to do with it
So glad you enjoyed it Fiona!
Immediately addicted. So good!
How many calories are In this recipe
Hi Donna, we just added the nutritional info (see bottom of recipe) Enjoy!
I had been in Dubai and enjoyed this delicious spread 8 years in various modified forms (spicy, pickle added etc.)
I was searching for reciepe so thanks for your post.
Wonderful, Rizwan! Glad you found what you're looking for here!
Beautiful post as usual. Question: I am trying to do the healthy, low fat thing. Is it possible to use a low fat yogurt in this recipe?
Hi Susan! Thank you! Great question! Unfortunately, with Labneh you do need the fat from whole milk yogurt if you want the right taste and texture. If you want to experiment, i would say, try reduced fat yogurt (2% or so), but it will not work with fat free yogurt. Remember, eating the Mediterranean way is all about moderation...a little labneh goes a long way 🙂
Hi, I love your recipes! I have a question, will the yogurt keep well outside of the fridge for 24-48 hours draining?
Hi there. This is how it's usually made. However, if you are more comfortable, you can follow the suggestion in step #2: set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside in the fridge, to drain for 24-48 hours.
i use paper coffee filters.....works just fine and toss when finished.
Great idea, Jane! Thanks so much for sharing!
Do you have a recipe for making Labne from scratch using a starter? We prefer it to be more sour that the stores have.
I do not personally have one, but I do know that some folks will add a very small amount of lemon juice to their labneh for that added sourness. I'll ask around and see if I can find such a recipe for you.
Not sure which yoguart to buy. Can I get plain whole milk 32 0z
Or can u recommend a brand
Hi Gail, this recipe requires just plain whole milk yogurt. I would find a quality organic whole milk yogurt that you already enjoy and use that. Enjoy!
I've never even heard of this before and wow, it's so simple to make! Must try it for myself.
YES! You totally should try it!
In my grocery store i saw small container of labneh,
do i still need to strain ?
Hi Karen, if it is available at your grocery store as labneh and not yogurt, no, you will not need to strain it. The work has been done. But for those of us who can't find it in the grocery store, it is super easy to make, as you can see. Enjoy!
I love labneh and you have such a beautiful spread of fruit and veggies to serve this with. I have actually used it to spread on sandwiches and it is wonderful 🙂
Isn't it great?! Thanks Dahn! Enjoy!
I love the sound of this spread...how fresh, easy and delicious! I have to try this soon.
Totally easy! Enjoy, Catherine!
This is absolutely a new recipe for me. Thanks for sharing!
Awesome, Ginny! Glad you like it!
Stunning! Your colors are mesmerizing 🙂
Thank you, Sue! XOXO