Labneh Yogurt Recipe
How to make homemade Labneh from scratch - a creamy Middle Eastern yogurt cheese (or dip). A tasty appetizer, dip, or spread.
How to Make the Best Labneh Yogurt
Labneh is one of those beautifully simple recipes that transforms everyday yogurt into something extraordinary. This creamy Middle Eastern yogurt cheese has been a staple in Mediterranean and Middle Eastern cuisines for centuries, and once you try making it at home, you’ll understand why it has stood the test of time.
The process couldn’t be easier—just salt, strain, and wait. The magic happens as the whey slowly drains away, leaving behind a thick, tangy spread that’s richer than Greek yogurt but lighter than cream cheese. It’s the perfect canvas for both savory and sweet preparations, making it incredibly versatile in your kitchen.
Whether you drizzle it with good olive oil and za’atar for a traditional appetizer, or top it with honey and fresh figs for an elegant dessert, homemade labneh elevates any meal. Serve it as part of a mezze spread with warm pita bread, use it as a base for dips, or simply enjoy it spread on toast for breakfast.
Labneh Yogurt
How to make homemade Labneh from scratch - a creamy Middle Eastern yogurt cheese (or dip). A tasty appetizer, dip, or spread.
Ingredients
Labneh
Instructions
Making the Labneh
- Stir salt into the yogurt, right in the container, mixing well.
- Place 3 layers of cheesecloth or a thin kitchen towel inside a large fine-mesh strainer over a medium bowl.
- Pour the salted yogurt into the cheesecloth or towel. Gather the towel corners together, twist to close and set a canned good overtop for weight. Set the bowl and strainer in the fridge or cool place in your kitchen for 24 hours. Save the whey (setting it aside) and check the consistency.
- If using as a dip, 24 hours is enough time. If you want a thicker cheese-like consistency (like cream cheese), feel free to strain for another 24 hours.
Serving
- To make the dip, spread out the labneh into a shallow bowl or plate (you should have about 2 cups). Make a well in the center with the back of a spoon for the olive oil. Drizzle with olive oil and add fresh herbs and sprinkle with spices. Add any additional toppings you like—olives, pine nuts, tomatoes—have fun with it!
- Serve with bread, pita bread, or crackers.
- For a sweet version, skip the oil, add a drizzle of warm honey and fresh roasted fruit (figs, grapes, plums, etc.), and sprinkle with chia seeds. This is really nice for dessert or for a brunch affair with muffins, scones, or morning breads.
Notes
- The longer you strain, the thicker the labneh becomes. 24 hours yields a dip consistency, 48 hours yields a cream cheese-like consistency.
- Save the whey—it can be used in smoothies, baking, or as a liquid in bread recipes.
- Labneh can be stored in an airtight container in the refrigerator for up to 2 weeks.
