Homemade Labneh (Middle Eastern Yogurt Cheese)

Creamy, tangy, and deliciously smooth, labneh is a Middle Eastern staple that’s easy to make at home with just two ingredients yogurt and salt. Perfect as a dip, spread, or topping, this strained yogurt cheese pairs beautifully with olive oil, herbs, pita bread, and fresh veggies.

---

Ingredients

• 4 cups (32 ounces) whole milk yogurt
• ¾ teaspoon kosher salt

To Serve (Optional)

• Extra virgin olive oil
• Za’atar or chopped fresh herbs (mint, parsley, dill)
• Warm pita bread
• Fresh sliced vegetables (cucumbers, carrots, radishes, peppers, etc.)

---

Instructions

1. Season the yogurt: In a large mixing bowl, stir the yogurt with the salt until fully combined.
2. Prepare for draining: Line a large bowl with a clean linen towel, muslin cloth, or several layers of cheesecloth.
3. Strain the yogurt:
   • Hanging method: Gather the edges of the cloth, tie securely, and hang the bundle over a bowl or sink faucet. Let it drain for 24–48 hours.
   • Bowl method: Place the towel-lined sieve over a deep bowl. Add the yogurt mixture, then fold the towel over the top to cover. Let it drain on the counter or in the fridge for 24–48 hours.
4. Serve: Once thick and creamy, transfer the labneh to a serving bowl. Drizzle with olive oil and sprinkle with za’atar or fresh herbs. Serve with pita and vegetables for dipping.

---

Why You’ll Love This Recipe

• Only 2 ingredients and minimal effort required.
• Naturally probiotic-rich and healthy.
• Versatile—enjoy as a dip, spread, or base for sauces.
• Customizable with endless toppings and seasonings.
• A staple of Middle Eastern cuisine, now easy to make at home.

---

Tips

• Use high-quality whole milk yogurt for the creamiest results. Greek yogurt will also work and needs less draining time.
• The longer it drains, the thicker the labneh will be—24 hours for creamy and spreadable, 48 hours for a firmer, cheese-like consistency.
• Always refrigerate while straining if your kitchen is warm.
• Save the strained liquid (whey)—it’s great in smoothies, soups, or bread making.

---

Variations and Substitutions

• Herb Labneh: Mix in fresh dill, mint, or parsley before serving.
• Spiced Labneh: Add ground cumin, paprika, or chili flakes for extra flavor.
• Sweet Labneh: Drizzle with honey and top with fruit or nuts for a breakfast spread.
• Labneh Balls: Roll thick labneh into balls and store in a jar with olive oil, herbs, and spices.
• Low-fat version: You can use low-fat yogurt, but the flavor and texture will be less rich.

---

FAQs

Is labneh the same as Greek yogurt?
Not exactly—labneh is even thicker and creamier, since it’s strained longer.

How long does homemade labneh last?
Stored in an airtight container in the fridge, it lasts about 1–2 weeks. If covered with olive oil, it can last longer.

Can I use non-dairy yogurt?
Yes—plant-based yogurts (like coconut or almond milk yogurt) can be strained in the same way, though flavor and texture may vary.

Why is my labneh too thin?
It may need more draining time. Place it back in the towel and let it sit longer.

---

Serving Suggestions

• Spread on toast or sandwiches instead of cream cheese.
• Serve as part of a mezze platter with hummus, baba ghanoush, and olives.
• Use as a dip for fresh veggies, pita chips, or flatbread.
• Dollop onto soups, grain bowls, or roasted vegetables.
• Sweet option: top with honey, figs, or berries for breakfast.