Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It’s spreadable just like cream cheese, 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. It’s basically an early stage of cheese, that’s why we sometimes refer to it as labneh cheese. The texture of labneh dip or 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, and a labneh container (a jar or anything you want to store it in).
Complete list of ingredients and amounts can be found in the recipe card below.
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 14 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 it overnight and get a rich creamy texture (this is exactly 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, 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.
Labneh is strained yogurt so it’s creamier and thicker with lower moisture content as it’s strained from its whey. Yogurt is a tart thick dairy product that is thicker than milk, but lighter than labneh.
Just like any yogurt, you get the benefits of cultured yogurt so tons of probiotics are in labneh, plus a good amount of protein, and it helps boost your immune system.
If you don’t have a cheesecloth, use a clean pillowcase (this trick has been used for decades by our grandmothers!). Another option would be a nut milk bag, and I personally use that too.
Store the labneh container in the fridge for up to 14 days making sure that the container is airtight.
Yes! Store in an airtight container and freeze for up to 2 months.
How to Serve Homemade Labneh?
Labneh is eaten as a dip in the Middle East, and goes well with crudites, or fresh pita bread or yogurt flatbread, olives, zatar, sumac, 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. Labneh with zatar is actually very delicious!
You can also make wraps, just like I did in my hummus veggie wrap recipe, just switch out the hummus for labne.
Labne cheese is like a white canvas, and can also be served sweet with fresh fruit toppings such as summer berries or jam, or slathered over a baked pizza base with a drizzle of honey.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Labneh Recipe
Equipment
- Cheesecloth
Ingredients
- 2 pounds (900g) Full fat whole milk 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.
Nutrition Information
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.
© Little Sunny Kitchen
Imad Matar says
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 👍