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
Suzy, the labneh is the most amazing spread and yet so easy to make. I did find goats milk yogurt at the health food store . And I now start my day with pita bread with labneh with Za’atar and strong cup of black coffee.
Reynoldo
Sounds PERFECT 🙂
I just want to clarify, you strain the yogurt in cloth for 24-48 hours at room temp? Then refrigerate it?
I’m really looking forward to having some fresh lebneh, I can’t find any around my city.
Hi, Rebecca! I typically put the yogurt in the fridge while straining.
Hi there! What fat % is whole milk yogurt? Just want to make sure im buying the right yogurt!
Hi Nathan, the yogurt container should clearly state "Whole Milk Yogurt." So don't buy "fat free yogurt" "0 fat yogurt" or "2% yogurt."
Delicious alternative to cream cheese!!!
Simple and basic
It looks amazing and delicious I will try it today and send my feedback soon
Hope you love it, Dominic!
Hate to admit it but I've just lately heard of this! As my mother would say , what kind of a Syrian are you!! And she never made this! I can not wait to try it!!
I can't wait for you to try it!
What kind of salt is best to use?
Hi Penny. I use Diamond Crystal Kosher salt.
The best to use is Palestinian salt.
I have my labneh rolled into balls and in the refrigerator, waiting to be added to some olive oil. I want to flavor them, and have seen some recipes where they are flavored before being put in the oil and some after. I would like to try before, but does the extra ingredients cause them to go bad more quickly? Also, if flavored before could I do a few different flavors, such as some rolled in za’atar and some in a different seasoning, and put them in the same jar of oil, or would that just muddle the flavors together? Thank you for your help!
Labneh rolled in za'atar is amazing, Katrina. Once you add the za'atar and place the balls of labneh in a sterilized jar then top with extra virgin olive oil. If sealed properly, and the olive oil covers it well, it should last well. I do keep mine in the fridge still even though you do not have to. Watch the top of the labneh jar, if anything begins to change color or look odd, it is starting to go bad.
Is it ok to leave it out for 24-48 hours? Will it go bad?
Hi, Nicole! As long as long as the labneh is rolled into small balls and submerged in olive oil, it can sit out at room temperature for 2-4 weeks.
Hi, can you make the labneh with low hat yogurt to cut down on the calories?
Sure!
I wonder is Labneh the same thing as kefir? I have the kefir grains at home and drink the kefir milk and cook with the kefir milk as well. I would love to make my own kefir cheese. I buy it at the store but prefer making at home. Can you send me a recipe if possible.Thanks for your reply.
Hi Gloria...not quite the same. Labneh is made of whole milk yogurt that's been strained a while until it loses most of its liquid.
Can you send your posts including recipes to my email please?
Hi Darla, you can sign up for our e-mail list here: http://eepurl.com/bEH85v
I’ve made labneh several times using cheese cloth. Just be sure to use several layers. I typically use 3-4.
Thanks, Ann!
How do you think this would be in a pita dish. I plan on making pita bread, hummus, tzatziki, chicken, and a cucumber salad. Would this flavor be too strong and overwhelm the labneh?
Are you asking about adding Labneh to a sandwich with the ingredients you listed above?
Planning to make this soon.
Absolutely love all your recipes
I dropped my cholesterol 70 points and my LDL 53
Points since I have been eating the Mediterranean
Way
Took about 4 months to drop
Been told by our doctors this is the best way to
Be healthier. Thanks you are a fantastic cook!
Plan to make this soon.
Enjoy
What happens if you use yogurt from 2% milk? I make my own but use 2% and often prefer the lesser fat creamy cheeses. I just want to ensure it will still turn into labneh. Thanks for any advice!
Honestly, you do need full-fat yogurt for best results. But 2% may still work, just not sure you'll get the taste and super creamy texture Labneh is known for.
Followed this recipe multiple times now, it's so easy. I line the siv with paper towel and have to keep it in the fridge otherwise my cats will get to the labne first😅. Thanks 😊