Why You’ll Love Homemade Labneh Recipe
This homemade labneh recipe is wonderfully easy and requires only two basic ingredients to create something truly special. It has a creamy, velvety texture and a bright tangy flavor that pairs beautifully with olive oil and za’atar. Since the process is mostly hands-off, it is a great recipe to prepare ahead of time. You can also control the thickness depending on how long you strain it, making it perfect as a soft spread or a thicker dip.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
32 ounces plain whole milk yogurt
⅛ teaspoon salt
Za’atar, for serving
Extra virgin olive oil, for serving
Directions
Line a fine strainer with a thick cheesecloth and place it over a bowl.
Add the yogurt to the cheesecloth carefully, then sprinkle in the salt. Stir gently to combine. Gather and tie the top of the cheesecloth to keep the yogurt protected while it strains.
Leave the yogurt to strain at cool room temperature for 24 to 72 hours, depending on how thick you want the labneh to become.
Once the labneh has reached your preferred consistency, remove it from the cheesecloth and transfer it to a serving bowl or dish. Use the back of a spoon to create swirls on top. Serve with za’atar and a generous drizzle of extra virgin olive oil.
Servings and timing
This recipe makes 8 servings.
Prep time: 5 minutes
Straining time: 48 hours
Total time: 48 hours 5 minutes
Variations
For a thicker, cheese-like labneh, let it strain closer to 72 hours. If you prefer a softer, more spreadable texture, 24 hours may be enough.
You can mix in dried herbs such as mint, dill, or oregano for extra flavor. A pinch of garlic powder or a little finely grated fresh garlic can also add a savory twist.
For serving, try topping the labneh with crushed pistachios, chili flakes, sumac, or chopped fresh herbs. It is also delicious alongside cucumbers, tomatoes, olives, and warm pita bread.
Storage/Reheating
Store labneh in an airtight container in the refrigerator for up to 1 week. To help preserve freshness and add flavor, you can drizzle a thin layer of olive oil over the top before storing.
Labneh does not need reheating. It is best served chilled or slightly cool from the refrigerator. If you want a softer texture before serving, let it sit at room temperature for a few minutes.
FAQs
What is labneh?
Labneh is a strained yogurt cheese or spread made by removing much of the liquid from yogurt. It has a thick texture and a tangy, creamy taste.
Can I use Greek yogurt instead of plain whole milk yogurt?
Yes, you can use Greek yogurt, but the final result may be thicker and the straining time may be shorter since Greek yogurt already contains less liquid.
How long should I strain labneh?
You can strain it for 24 to 72 hours. A shorter time gives you a softer spread, while a longer time creates a thicker, denser labneh.
Can I strain labneh in the refrigerator?
Yes, you can strain it in the refrigerator if you prefer. This is a good option if your kitchen is warm.
What does labneh taste like?
Labneh tastes tangy, creamy, and slightly savory. It is similar to cream cheese in texture but has a fresher, yogurt-like flavor.
What can I serve with labneh?
Labneh is delicious with olive oil, za’atar, pita bread, fresh vegetables, crackers, or as part of a mezze platter.
Can I make labneh without cheesecloth?
Yes, you can use a clean kitchen towel, coffee filters, or layered paper towels, though cheesecloth usually works best for easy straining.
Why is my labneh too thin?
It likely needs more time to strain. Letting it sit longer will remove more liquid and give it a thicker texture.
Can I use low-fat yogurt?
You can, but whole milk yogurt gives the creamiest and richest result. Low-fat yogurt may produce a less smooth texture.
Can I use the leftover liquid from straining?
Yes, the leftover liquid, or whey, can be used in smoothies, baking, soups, or bread dough instead of discarding it.
Conclusion
Homemade labneh is a simple recipe with a rich reward. With only yogurt, salt, and a little patience, you can create a creamy, tangy spread that feels both elegant and comforting. Whether served with olive oil and za’atar or customized with your favorite toppings, this labneh recipe is a delicious addition to any table.
