Homemade Labneh Recipe (2 Ingredients)
Aug 31, 2020, Updated Jan 29, 2026
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Homemade labneh made with just 2 ingredients and only 5 minutes of active time. This thick, creamy yogurt cheese is perfect for breakfast or as part of a mezze platter alongside your favorite dips and spreads.
Table of Contents
What is Labneh?
Labneh (also called labna or labni) is a Middle Eastern cheese from the Levant made by straining whole milk yogurt long enough to remove most of its whey. The result is thick, creamy, and spreadable with a pleasant tangy flavor.
In addition to serving it fresh with olive oil and za’atar, it’s also common to let the yogurt cheese firm up further and roll it into small balls. These are often stored in jars filled with olive oil and herbs. Today I’m going to show you how to make this easy, spreadable yogurt cheese at home with less than 10 minutes of hands-on time.
If you’re adding it to a mezze platter, labneh pairs beautifully with homemade hummus, baba ganoush, fresh vegetables, and warm flatbread
Ingredients to Make Labneh
You only need two ingredients to make homemade labneh: yogurt and salt. For 2 cups of yogurt you will get about 1 cup of labneh.
For the best texture, use whole milk yogurt so the labneh turns out thick and creamy. Both regular yogurt and Greek yogurt work well for this recipe.
You’ll also need a cheesecloth or a clean cotton kitchen towel. Simply line a mesh strainer with the cloth and you’re ready to start making labneh.
How to Make Labneh
Mix the yogurt and salt in a large bowl. Place a sieve over another large bowl and line it with 2 to 3 layers of cheesecloth.
Transfer the yogurt mixture into the cheesecloth, then bring the edges together to loosely cover the top. Place the bowl and sieve in the refrigerator for 24 to 48 hours. The longer it chills, the thicker the labneh will become, eventually reaching a cream cheese–like consistency.
Once ready, you’ll see whey collected in the bottom bowl and the yogurt in the cheesecloth will be thick, creamy, and spreadable.
Recipe Tips
- Refrigerator vs. cool room temperature: If you’d like a tangier flavor, let the yogurt strain in a cool room instead of the fridge for about 24 hours. This allows a very gentle fermentation that gives the labneh a slightly sharper taste.
- Storage: Keep labneh in an airtight container in the refrigerator for up to 1 week.
- Timing matters: 24 hours is the minimum straining time. For a thicker texture closer to cream cheese, let it strain for up to 48 hours.
Serving Ideas
The traditional way to serve labneh is to spread it in a shallow bowl, drizzle with some extra virgin olive oil, and sprinkle some zaatar on top. It can be served as breakfast with some pita bread.
Labneh is also served as part of a mezze platter alongside other dips such as muhammara and some warm pita chips. You can use it to make this delicious labneh dip with roasted pepper or make a classic Middle Eastern wrap with lavash, labneh, tomatoes and cucumbers.
Frequently Asked Questions
No, they are two different dairy products. Greek yogurt is smoother but labneh is thicker since the whey has been strained out. But you can turn whole milk yogurt into labneh using this recipe.
Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt since they won’t give you the same consistency and flavor.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
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Easy Homemade Labneh Recipe
Instructions
- In a large bowl, mix the yogurt with salt.
- Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.
- Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.
- Put this in the fridge for 24 to 48 hours. The longer it sits, the thicker and more spreadable it will get.
- After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).
- Spread the labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.
Video
Notes
- Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt.
- Store the labneh leftovers in an airtight container and refrigerate for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic recipe. I just stared making my own pita and can’t wait to try it with this!
Such a great variation on labneh. Thank you for the easy to follow recipe and tips!
I have been making this with 1 % and 2 % yoghurt with no problem.
loooove labneh with my chicken skewers. so refreshing for a summer meal!
If labneh is on the menu, I almost always order it as an appetizer. I’m so happy to learn how to make it at home! Thank you!
I love labneh but had do idea that it was this easy to make! I can’t wait to use this recipe to make my own.
This is such a lovely and creamy Dip. Would love to add it to my weekend side dish. Looks so perfect.
Such a great recipe! Hubby approved too!
I had an extra container of plain yogurt I wasn’t sure what to do with…made this and it was so delicious!! Loved it with pita!
How yummy! I hadn’t heard of labneh until now but I am so glad I did! I will definitely be making this at my next gathering!