Homemade Labneh

This Homemade Labneh is creamy, tangy, and incredibly versatile. Made from simple yogurt, it’s a traditional Middle Eastern spread that works as a dip, spread, or base for savory and sweet dishes.

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Ingredients

• 2 pounds (900 g) full-fat yogurt, Greek or natural
• ½ teaspoon salt (optional, to taste)

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Instructions

1. Mix Yogurt and Salt
   In a medium bowl, stir the yogurt and salt together until well combined.
2. Prepare for Straining
   Line a colander with cheesecloth and place it over a large bowl. Transfer the yogurt into the cheesecloth. Tie the top or secure it with a rubber band.
3. Weight and Chill
   Place a heavyweight (like two cans) on top of the tied yogurt to press out the whey. Refrigerate overnight or up to 2 days for thicker labneh.
4. Check Consistency
   After straining, the whey will have separated, leaving a smooth, creamy labneh.
5. Store and Serve
   Transfer the labneh to a jar, drizzle with extra virgin olive oil on top, and refrigerate. Use within 7 days.

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Why You’ll Love This Recipe

• Creamy and tangy: Perfectly thick yogurt with a rich, slightly tangy flavor.
• Simple ingredients: Only yogurt and optional salt needed.
• Versatile: Use as a dip, spread, or base for dressings and sauces.
• Make-ahead friendly: Can be prepared a day in advance.
• Healthy option: High in protein and probiotics.

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Tips

• Use full-fat yogurt for the creamiest texture.
• Adjust salt to taste — some yogurts are already salted.
• Strain longer for thicker labneh similar to cream cheese.
• Save the whey for soups, smoothies, or baking.
• Cheesecloth alternatives: Use a clean kitchen towel if cheesecloth is unavailable.

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Variations and Substitutions

• Herbed labneh: Mix in garlic, chopped fresh herbs (parsley, dill, mint), or spices.
• Sweet labneh: Stir in honey and a pinch of cinnamon or top with fruit and nuts.
• Spicy labneh: Add chili flakes, paprika, or harissa for a kick.
• Vegan option: Use coconut or soy yogurt and strain similarly.

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FAQs

How long does labneh last?
Refrigerated in a jar with olive oil, labneh stays fresh up to 7 days.

Can I make labneh thicker?
Yes, strain longer or overnight for a cream cheese-like consistency.

What can I do with the leftover whey?
Use it in smoothies, soups, or as a substitute for water in baking for added protein and flavor.

Do I need cheesecloth?
Cheesecloth is best, but a clean kitchen towel or nut milk bag works too.

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Serving and Suggestions

• Serve as a dip with pita bread, vegetables, or crackers.
• Use as a spread on toast or sandwiches.
• Drizzle with olive oil, za’atar, or fresh herbs for extra flavor.
• Incorporate into salad dressings or sauces for creamy texture.
• Pair with grilled meats, roasted vegetables, or fresh fruit for a delicious appetizer.