Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe makes a tangy and spreadable cheese that’s perfect as a dip with some extra virgin olive oil and warm pita.
Mezze can be found on every middle eastern and Mediterranean table. A mezze platter is always overflowing with deliciousness: from spicy hummus to baba ganoush, all is tasty! Middle Eastern labneh is a great addition to your mezze platters. Delightfully blending the flavors of yogurt and cheese, it’s so simple and easy to make. When you make it once, you’ll be hooked!
What is labneh?
Labneh (also called labna or labni) is a middle eastern cheese from the Levant. It’s traditionally made from yogurt that has been strained long enough to remove most of its whey. It has the tart and sour taste of yogurt but is spreadable and creamy. In addition to serving it fresh with olive oil and zaatar, it’s also common to let this yogurt cheese dry and then roll it into balls and keep it covered with olive oil and herbs.
How to make labneh
Making labneh cheese at home is very simple. It’s best to use whole milk yogurt for this recipe. You can use either cow’s milk or goat’s milk yogurt. If you want to go domestic, you can even make your own homemade yogurt at home using your instant pot. In addition to yogurt, you will need salt and cheesecloth.
Mix yogurt and salt in a bowl. Place a sieve over a large bowl and line it with 2-3 layers of cheesecloth. Transfer the yogurt mixture into the cheesecloth and bring the edges to cover the yogurt on the top. Place the bowl and sieve in the fridge for 24 to 48 hours.
After this time, the bowl will be filled with whey and the cheese in the cheesecloth will be thick and spreadable.
Patience is key!
This yogurt-based cheese is very simple and easy to make, though it does require a little bit of patience. I encourage you to let the yogurt release all its whey for at least 24 hours. Then, check and see if the it is thick enough. You can let it strain for an addition 24 hours for even thicker consistency.
How to serve labneh
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 part of a mezze platter alongside other middle eastern dips such as muhammara with some warm pita. You can also serve it as a spread for sandwiches or toast.
Notes and tips to make this recipe
- Labneh balls: A common way to store labneh is to roll it into small balls and preserve them in olive oil. To do so, once the cheese is ready, roll it into one inch balls. Place the balls on a large plate lined with a paper towel and refrigerate for 24 hours. Then place the balls in a glass jar and pour enough olive oil to cover the balls completely. You can add herbs such as fresh oregano or thyme if you like. Keep this jar in the fridge for up to two weeks and use labneh balls as you please. You can use the leftover olive oil to make homemade salad dressing.
- Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt.
- Store the leftovers in an airtight container and refrigerate for up to a week.
- This is a healthier alternative to cream cheese and can be served for breakfast with some bread, cucumber, tomatoes and walnuts.
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.
- 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 this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.
Video
Notes
- Labneh balls: A common way to store labneh is to roll it into small balls and preserve them in olive oil. To do so, once the labneh is ready, roll it into 1 inch balls. Place the balls on a large plate lined with a paper towel and refrigerate for 24 hours. Then place the labneh balls in a glass jar and pour enough olive oil to cover the balls completely. You can add herbs such as fresh oregano or thyme if you like. Keep this jar in the fridge for up to two weeks and use labneh balls as you please. You can use the leftover olive oil to make homemade salad dressing.
- 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.
- Labneh is a healthier alternative to cream cheese and can be served for breakfast with some bread, cucumber, tomatoes and walnuts.
Pamela
Made this for a appetizer table and it was gone quick! What a delicious dip!
Shadi HasanzadeNemati
Glad you like it!
Rebecca
I’ve had and LOVE labneh, but have never made it before. you make it look so easy. I can definitely make it now
Tammy
I have never hard this but it sounds easy to make and looks delightfully creamy! Definitely must try this ^_^ Love the video tutorial too!
Jenn
I had no idea one of my favorite dips was this easy! I can’t wait to try it!
ali randall
I have had labneh before but would never imagine the recipe would be so easy to make. I love that the ingredients are easy to find and that the hardest thing about this recipe is Patience 🙂 This is going on my to-do list.
Vale Salvador
This is heaven
Shadi HasanzadeNemati
Glad you like it!