Easy Homemade Labneh Recipe (Video)

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe results in a tangy spread that you can top with extra virgin olive oil and serve with warm pita. 

Mezzes can be found on every Middle Eastern and Mediterranean table. A mezze platter is always overflowing with deliciousness: from hummus to baba ganoush and muhammara, all are tasty! 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. After 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 for 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-based cheese dry and then roll it into balls. These balls are often stored in a jar filled with olive oil and herbs. 

What kind of yogurt to use

You only need one ingredient to make labneh: plain yogurt. It’s best to use whole milk yogurt for this recipe and it can be either cow or goat milk yogurt. If you want to go domestic, you can even make your own homemade yogurt at home using your instant pot. Using whole milk yogurt gives the final results a nice creamy texture that makes it spreadable. 

How to make labneh

In addition to yogurt, you will need salt and cheesecloth or muslin. 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. 

Serving suggestions

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 dips such as tzatziki with some warm pita bread. You can also serve it as a spread for sandwiches or toast. 

Notes and tips

• 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 into the jar 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 the 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. 
• If not placing balls in a jar with olive oil as described above, keep 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.