How to Make Labneh (Easy and Authentic) Recipe
Introduction
Labneh is a luscious, creamy strained yogurt that’s both tangy and smooth. This easy and authentic recipe guides you through making your own labneh at home, perfect for a delicious spread or dip.
Ingredients
- 2 cups full fat Greek or Balkan style yogurt
- 1 tsp kosher salt
- Extra virgin olive oil (for serving)
- Za’atar (optional, for serving)
- Chili flakes (optional, for serving)
- Chili paste (optional, for serving)
- Chopped tomatoes (optional, for serving)
- Chopped cucumbers (optional, for serving)
- Fresh herbs (optional, for serving)
Instructions
- Step 1: In a medium bowl, combine the yogurt and kosher salt. Mix well until the salt is fully incorporated.
- Step 2: Place a fine mesh strainer over a large bowl and line it with two layers of cheesecloth, leaving enough overhang to tie a knot later.
- Step 3: Transfer the salted yogurt into the cheesecloth-lined strainer. Fold the overhang over the yogurt and twist the cloth to form a tight ball, then tie a knot if desired.
- Step 4: Refrigerate the setup overnight. The yogurt will strain as the whey collects in the bowl below, thickening the yogurt into labneh.
- Step 5: After about 24 hours, check the consistency. If it’s not thick enough, strain for a few more hours but no longer than a full day.
- Step 6: Transfer the creamy labneh to an airtight container or a serving dish. Drizzle with olive oil and sprinkle with za’atar, chili flakes, or your choice of toppings before serving.
Tips & Variations
- For a thicker labneh, strain for the full 24 hours but no longer to avoid over-thickening or sourness.
- Add fresh herbs like mint or dill to the yogurt before straining for extra flavor.
- Serve labneh as a dip with pita bread or as a spread on sandwiches for a tangy twist.
Storage
Store labneh in an airtight container in the refrigerator for up to one week. If it thickens further after storage, stir gently before serving. Leftover labneh can also be frozen but may lose some of its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt to make labneh?
Yes, but full fat Greek or Balkan style yogurt is recommended for the best texture and creaminess. Regular yogurt can work but may require longer straining and might not be as thick.
What can I serve with labneh?
Labneh pairs wonderfully with fresh vegetables, pita bread, olives, grilled meats, or as a spread with herbs and olive oil. It’s versatile enough for snacks, breakfasts, or part of a mezze platter.
Print
How to Make Labneh (Easy and Authentic) Recipe
- Total Time: 24 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Labneh is a traditional Middle Eastern strained yogurt cheese that is creamy, tangy, and versatile. This easy and authentic recipe shows you how to transform full-fat Greek or Balkan-style yogurt into a thick, spreadable labneh using simple straining techniques. Serve it drizzled with extra virgin olive oil and your favorite toppings like za’atar, chili flakes, and fresh herbs for a delicious appetizer or snack.
Ingredients
Main Ingredients
- 2 cups full-fat Greek or Balkan-style yogurt
- 1 tsp kosher salt
Toppings and Garnishes
- Extra virgin olive oil, for drizzling
- Za’atar, to taste
- Chili flakes, to taste
- Chili paste, optional
- Chopped tomatoes, optional
- Chopped cucumbers, optional
- Fresh herbs (such as parsley, mint), for garnish
Instructions
- Mix Yogurt and Salt: In a small or medium bowl, combine 2 cups of full-fat Greek or Balkan-style yogurt with 1 teaspoon of kosher salt. Stir thoroughly to evenly distribute the salt throughout the yogurt.
- Prepare Straining Setup: Place a fine mesh strainer over a large bowl. Line the strainer with two layers of cheesecloth, ensuring there is enough cloth hanging over the edges to later tie a knot securely around the yogurt.
- Transfer Yogurt to Cheesecloth: Pour the salted yogurt into the cheesecloth-lined strainer. Fold the excess cheesecloth over the yogurt, then twist and tie the top to create a tight bundle. This will allow the whey to drain while keeping the yogurt contained.
- Refrigerate to Strain: Place the bowl with the strainer and yogurt in the refrigerator overnight, about 12 to 24 hours. During this time, the whey will strain out, thickening the yogurt into labneh.
- Check Consistency: After the initial 12 hours, unwrap and inspect the labneh. If it is thicker than yogurt but not yet to your desired consistency, re-wrap and continue straining for a few more hours. Do not exceed 24 hours of total straining time.
- Serve Labneh: Once strained to your liking, transfer the creamy labneh to an airtight container or a serving dish. Drizzle generously with extra virgin olive oil and garnish with za’atar, chili flakes, fresh herbs, chopped tomatoes, cucumbers, or chili paste as preferred.
Notes
- Use full-fat yogurt for the best creamy texture; low-fat yogurts will result in less rich labneh.
- Do not strain for longer than 24 hours as it may become too firm or dry.
- You can save the strained whey for use in smoothies, soups, or baking as it contains beneficial nutrients.
- Labneh can be served as a dip, spread on bread, or as part of a mezze platter.
- For thicker labneh, start with Greek yogurt and strain closer to the 24-hour mark.
- Prep Time: 10 minutes
- Cook Time: 24 hours (straining time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labneh, strained yogurt, Middle Eastern yogurt cheese, yogurt spread, authentic labneh recipe, easy labneh
