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!
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.
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.
- 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.
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.
Common Questions About Labneh
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.
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.
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Labneh Recipe
Ingredients
- 2lb 900g yogurt Greek or natural
- ½ teaspoon salt optional, if needed
Instructions
- In a medium bowl, combine the yogurt with salt and mix well.
- 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.
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.
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