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How To Make Labneh

The most challenging part of making labneh cheese is getting ready. Everything else is simple. Mix collectively 2 components – Greek yogurt and salt – wrap them in a cheesecloth, and keep it over a bowl to strain. Then, things get hard: you must wait 24 hours to open the cheesecloth and experience the thick, creamy yogurt cheese internally. But if you do that labneh recipe, I anticipate you’ll agree that the wait is well well worth it.

If you’re unfamiliar with Labneh, it’s a tender cheese made via straining yogurt to put off the whey. It has a thick, spreadable texture similar to little goat cheese or cream cheese and manner to its yogurt base, and its flavor is rich and tangy. Throughout the Middle East, it’s a commonplace addition to mezze platters, in which it’s served as a dip with olive oil and spices, but the makes use for it doesn’t surrender there. You can dot it onto salads, dollop it onto pizza, slather it onto sandwiches, and additional!

What precisely is Labneh?

Tangy, thick, and creamy, Labneh (moreover referred to as Labneh or labne) is essentially yogurt cheese. Like Greek yogurt, it’s miles made by straining yogurt until it loses most of its liquid. If you locate Greek yogurt as strained yogurt, Labneh is more strained yogurt.

Why you’ll love this easy labneh recipe:

10-Minute Prep: This recipe best takes 10-mins to prep. Yep, it’s that smooth and short

Versatile: Use this as a dip with crackers, pita, vegetables, etc. Or as a variety. It’s so nicely

Flavorful: With the herbs blended with the spices, you’ll don’t have any loss of taste in this dish

Ingredient Notes:

Greek Yogurt: Greek yogurt is the top green way to make homemade Labneh. I used non-fat yogurt as a check, which became an achievement, but I do propose complete fats if you can.

Za’atar: This middle Japanese spice is a product of a family of herbs. It usually combines dried oregano, thyme, and marjoram with a woodsy, floral flavor. It has sumac, tangy and acidic, and toasted sesame seeds.

Herbs: Use some issue glowing herbs you have on hand. Thyme and oregano are a number of my favs.


Making strained yogurt at home could not be less challenging. You need elements (complete-fats natural yogurt and salt), muslin or a smooth tea towel, and – counting on the straining approach used – a bowl and a sieve.

Start with the aid manner of mixing the yogurt and salt. Then pressure the salted yogurt to reduce the liquid whey and thicken the yogurt. There are techniques for attaining this.

Strain the yogurt in a muslin-included sieve.

Place a sieve over a large bowl and line it with muslin or a smooth kitchen towel – use a double layer of muslin if your yogurt is skinny. And region the salted yogurt into the muslin-protected sieve.

Secure the yogurt within the muslin by folding the muslin or tying it together with string. Yogurt need to not be able to pass the material and spill thru the sieve. It wishes to filter via the muslin.

Yogurt in a muslin-blanketed sieve.

They are making Labneh at domestic with a sieve and muslin.

If you use the sieving technique, weigh the pinnacle of the securely covered yogurt. I use a bowl and a jarred condiment from the refrigerator. The greater weight applies mild pressure to squeeze out the whey.

Yogurt wrapped in muslin prepared to be strained.

I was using a weight to hurry up the whey-draining manner while making yogurt cheese at domestic.

Place the whole lot inside the fridge and go away to stress for twenty-four to forty-eight hours. After a few hours, you’ll see whey amassing in the bowl. And the yogurt will start to thicken. Below are pictures of double cream yogurt strained for 12 hours.

Your outcomes will range depending on the sort of yogurt you used.

Whey is strained from yogurt at the same time as making Labneh.

Strain yoghurt after 12 hours.

Strain the yogurt by means of the manner of setting in muslin

Alternatively, you may constantly the yoghurt within the muslin (or tea towel) using string.

Hang the parcel someplace to strain – like a wooden spoon balancing over a huge bowl, or tie the string to a faucet over the kitchen sink. It will nevertheless need to strain for twenty-four hours.

In the warmer months, I pick out to area the yogurt in the fridge while straining. This makes the sieving technique much less complex to keep the whole lot in the refrigerator until equipped.

A bowl coated with a soft tea towel packed with salted yogurt ready for straining.

The wait is appreciably the maximum difficult part of the technique.

So, if you are in a rush, you can lightly squeeze some whey out using your hands. But take care no longer to squeeze the yogurt via the cloth. The whey is a yellowish liquid. So as speedy as you note white drops of yogurt performing on the cloth, you need to go into the opposite. Keep a watch on the consistency of the Labneh at some stage in a straining way until you locate it to your liking.

Strained yoghurt cheese (or Labneh) in a sieve covered with a muslin cloth.

Use the leftover liquid whey to make flatbreads.

Don’t discard the liquid whey you have worn out from the yogurt. Add it to smoothies or use it as a cooking liquid. I like to apply it to make quick flatbreads to serve with the strained yoghurt.

It would help if you didn’t use the whey without delay (I couldn’t face up to it). Store it in a sealed field inside the refrigerator. Several assets say that whey can final for weeks inside the refrigerator as long as it’s miles handiest whey – so no yogurt made it through. But I choose to apply it inside some days of straining.

Use this recipe for yogurt flatbreads to make quick and easy no-yeast flatbreads. But for every 1½ cups of flour (180g), use half a cup of liquid whey and one tablespoon of olive oil to replace the yogurt within the recipe. The dough is a chunk greater sticky this way, so flour your rolling pin and surface liberally.


Labneh pairs properly with za’atar or glowing herbs. Its taste is manifestly diffused, so serve it spread in a bowl for max taste. Drizzle greater-virgin olive oil and sprinkle pink pepper flakes.

Serve with Markouk or warm pita bread, olives, and glowing greens. It’s excellent as a part of a mezze platter. Make it right into a dip for crudites and crackers, or spoon it liberally over wraps and sandwiches.

Top Tips

  • I am straining yogurt desires to be carried out for 8-forty eight hours, counting on the texture you like. I commonly do it overnight and get a rich, creamy texture (that is precisely what my Mom does!). However, you can avoid the pressure for longer to get an excellent thicker consistency.
  • Season it! I like to add excellent sea salt to make Labneh a savory dip despite the reality that I’m serving it with berries or honey. Add about ¼-½ of a teaspoon of lemon juice to make it tangy.
  • Store with a layer of olive oil to seal it–the great way to keep labneh cheese is in a sealed glass jar inside the fridge with a thin layer of more fantastic virgin olive oil.
  • When the yogurt is strained, it will keep its unique tangy flavor, specifically if you use natural, simple yogurt instead of Greek yogurt.


Store domestically made Labneh inside the fridge in a tightly-closed area for up to two weeks. To keep your Labneh higher, you can form it into balls which is about 1 tablespoon every duration. Place the balls in a large, sterilized, airtight jar and pour more virgin olive oil to cover. Cover the jar tightly and leave it at room temperature or in the refrigerator if you live in a warm location.

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