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Home Cuisine Middle Eastern

Homemade Labneh Recipe

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By: Diana Posted: 3/15/21 Updated: 4/28/21

This post may contain affiliate links. Please read my disclosure policy.

Labneh recipe pinnable images

Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It’s spreadable and often eaten with warm pita bread or pita chips and a drizzle of extra virgin olive oil. It’s savory, tangy, rich, and super creamy!

A blue bowl with labneh strained yogurt and crudites in a platter

What is Labneh?

Labneh, labaneh, labna, or labne is a Middle Eastern strained yogurt which is basically yogurt that has been strained from most of its whey leaving a thick creamy consistency with a salty tangy flavor. The texture of this dip/cheese is divine!

Although labne is very similar to cream cheese or soft cheese, it’s not really considered a cheese but more of a creamy dip or a sandwich filler like hummus. Labneh making is so simple, and can be easily made at home.

The Ingredients

You only need 2 simple ingredients. Good quality Greek yogurt or natural whole milk yogurt (full fat), and salt. You will also need a clean cheese cloth, or a nut milk bag.

Complete list of ingredients and amounts can be found in the recipe card below.

A large Weck jar filled with labne cheese, and topped with extra virgin olive oil.

How to Make Labneh

  • In a medium bowl, combine the yogurt with salt and mix well.
  • Line a colander with 1 or 3 layers of cheesecloth and place that over a bowl. Transfer the yogurt to the cheesecloth, and tie it or seal it with a rubber band. Place heavyweight over the cheesecloth (I use 2 cans), and place in the fridge for 12 to 24 hours or for up to 2 days.
A collage with 2 images showing how to strain yogurt, before and after straining.
  • The whey will separate from the solids, and you’ll get creamy labneh dip. Remove from the cheesecloth, and store in a jar in the fridge for up to 7 days. Cover the top with a thin layer of extra virgin olive oil.
Steps how to make labneh.

Top Tips

  • Straining yogurt needs to be done for 8-48 hours depending on the texture that you like. I usually do overnight and get a rich creamy texture (this is what my Mom does!), but you can leave it to strain for longer to get an even thicker consistency.
  • Season it! I like to add fine sea salt to make labneh a savory dip even if I’m serving it with berries or honey. You can also add about ¼-½ of a teaspoon of lemon juice to make it tangy.
  • Store with a layer of olive oil to seal it in – the best way to store labneh cheese is in a sealed glass jar in the fridge with a thin layer of extra virgin olive oil.
  • When the yogurt is strained, it will preserve its distinctive tangy flavor especially if you use natural plain yogurt rather than Greek yogurt.
Dipping pita chips in labne and olive oil

Common Questions About Labneh

What is the difference between Labneh and yogurt?

Labneh is strained yogurt so it’s creamier and thicker as it’s strained from its whey. Yogurt is tart thick dairy product that is thicker than milk, but lighter than labneh.

What Labneh means?

Labneh, labna, or labne means yogurt cheese made from yogurt that was strained from its whey. It’s tangy and creamy, and the word labneh comes from “laban” that refers to yogurt in Arabic.

How to Serve Homemade Labneh?

Labneh is eaten as a dip in the Middle East with crudites, or fresh pita bread, olives, zatar, extra virgin olive oil and a cup of black sweetened tea. Another way to enjoy it is to make sandwiches using warm pita pockets, and sometimes with the addition of za atar, mortadella luncheon meat, fresh herbs, or fresh vegetables such as cucumber and tomatoes.

You can also make wraps, just like I did in my hummus veggie wrap recipe, just switch out the hummus for labne.

Labne cheese can also be served sweet with summer berries, or slathered over a baked pizza base with a drizzle of honey.

Labne cheese in a blue bowl, topped with extra virgin olive oil and zataar with sesame seeds.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
A blue bowl with labneh strained yogurt and crudites in a platter
5 from 4 votes
(Click stars to rate!)

Labneh Recipe

Prep Time: 5 mins
Chill time: 12 hrs
Total Time: 12 hrs 5 mins
Author: Diana
Print Rate Recipe Email Recipe
Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It's spreadable and often eaten with fresh pita bread or pita chips and a drizzle of extra virgin olive oil. It's savory, tangy, rich, and super creamy!
1 lb/450g
Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It's spreadable and often eaten with fresh pita bread or pita chips and a drizzle of extra virgin olive oil. It's savory, tangy, rich, and super creamy!

Ingredients

  • 2lb 900g yogurt Greek or natural
  • ½ teaspoon salt optional, if needed

Equipment

  • Cheesecloth
  • Colander

Instructions

  • In a medium bowl, combine the yogurt with salt and mix well.
    yogurt with salt in a glass bowl
  • Line a colander with a cheesecloth and place that over a bowl. Transfer the yogurt to the cheesecloth, and tie it or seal it with a rubberband. Place heavyweight over the cheesecloth (I use 2 cans), and place in the fridge overnight and up to 2 days.
  • The whey will separate from the solids, and you'll get creamy labneh dip. Cover the top with a thin layer of extra virgin olive oil and store in a jar in the fridge for up to 7 days.
    Labneh is ready

Notes:

  • Strain for 8-48 hours depending on the texture that you like. I usually do overnight and get a rich creamy texture (this is what my Mom does!), but you can leave it to strain for longer to get an even thicker consistency.
  • Season the labneh! I like to add fine sea salt to make labneh a savory dip even if I’m serving it with berries or honey. You can also add about ¼-½ of a teaspoon of lemon juice to make it tangy.
  • Store with a layer of olive oil to seal it in – the best way to store labneh is in a sealed glass jar in the fridge with a thin layer of extra virgin olive oil.

Nutrition Information

Calories: 110kcal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Imad Matar says

    Posted on 4/25/22 at 16:47

    5 stars
    I’m Lebanese and obviously labneh is a staple in our breakfasts. I really liked this recipe very well explained in details and yet simple thumbs up 👍

    Reply

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