Homemade Labneh
Transform humble plain yogurt into a luxurious, thick, and tangy labneh, a staple of Middle Eastern cuisine. This creamy, spreadable cheese offers a delightful balance of sour and fresh notes, perfect for elevating mezze platters, breakfast, or as a vibrant dip.
An original recipe by Forkin
- Total time
- 12 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 207 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 960 gplain whole milk yogurt, full fat
- 0.5 tspsalt
garnish
- 2 tbspolive oil, for serving(optional)
- 1 tspza'atar, for serving(optional)
Equipment
fine-mesh sieve · large mixing bowl · cheesecloth · spoon · kitchen twine (optional) · rubber band (optional)
The method
Step by step
- 1
Line a fine-mesh sieve or a colander with 2-3 layers of clean cheesecloth, ensuring ample overhang to tie the yogurt bundle securely later. Position the lined sieve over a deep mixing bowl to collect the draining whey.
About 2 min
Cook’s note: Using multiple layers of cheesecloth prevents any yogurt from seeping through and ensures a smooth, creamy labneh. Make sure the cheesecloth is large enough to fully enclose the yogurt.
- 2
In a separate medium-sized bowl, combine the plain whole milk yogurt with the salt, stirring gently until the salt is fully dissolved and evenly distributed.
About 1 min
Cook’s note: Using whole milk yogurt yields a richer, creamier labneh. Avoid flavored or low-fat yogurts for the best results.
- 3
Carefully pour the salted yogurt mixture into the center of the cheesecloth-lined sieve.
About 1 min
- 4
Gather the corners of the cheesecloth together, pulling them upwards to form a tight bundle around the yogurt. Secure the bundle firmly with kitchen twine or a rubber band, ensuring the yogurt is completely enclosed.
About 1 min
Cook’s note: A tightly secured bundle helps to press out more whey, resulting in a firmer labneh. Ensure there are no gaps for the yogurt to escape.
- 5
Place the yogurt bundle back into the sieve, ensuring it is elevated above the bottom of the bowl so it does not sit in the collected whey. Transfer the entire setup to the refrigerator and allow it to strain for at least 12 hours for a soft, spreadable labneh, or up to 48 hours for a very firm, cheese-like consistency.
About 8 hr
Cook’s note: Check the bowl periodically and empty the accumulated whey to prevent it from touching the yogurt, which can slow down the straining process. The longer it strains, the thicker and tangier your labneh will become.
- 6
Once the labneh has reached your desired consistency, carefully untie the cheesecloth and scoop the thick, creamy labneh into a serving dish using a spoon or spatula.
About 2 min
Cook’s note: The strained whey can be saved and used in smoothies, baking, or as a starter for fermenting vegetables, as it's rich in probiotics.
- 7
Drizzle the finished labneh generously with olive oil and sprinkle with za'atar just before serving.
About 1 min
Cook’s note: For an extra touch, garnish with fresh mint leaves, chopped pistachios, or a pinch of red pepper flakes.
Per serving
Nutrition
- Calories
- 207.4kcal
- Protein
- 8.4g
- Carbs
- 11.4g
- Fat
- 14.6g
- Fibre
- 0.1g
- Sugar
- 11.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this creamy labneh with warm pita bread, fresh cucumber slices, cherry tomatoes, or olives for a classic mezze experience. It also makes a fantastic spread for sandwiches or a tangy base for dips. For a sweet variation, omit the salt and savory toppings, and drizzle with honey and chopped nuts.
Store labneh in an airtight container in the refrigerator, covered with a thin layer of olive oil to prevent drying and extend freshness.
Labneh is typically served chilled or at room temperature; reheating is not recommended as it can alter the texture.