Creamy, tangy, and wonderfully versatile, labneh is a Middle Eastern staple that bridges the gap between yogurt and cheese. Made by straining full-fat yogurt until it reaches a thick, spreadable consistency, labneh has a rich, velvety texture and a mildly tart flavor that makes it a perfect addition to countless dishes. Its simplicity is part of its charm, with just greek yogurt and a pinch of salt, you get a product that’s fresh, wholesome, and endlessly adaptable. Because it’s strained, labneh is more concentrated than regular yogurt, offering a richer taste and a luscious mouthfeel that’s both refreshing and indulgent.
Traditionally served as part of a mezze spread, labneh pairs beautifully with naan bread, olives, fresh herbs, and drizzles of olive oil. It can be sprinkled with za’atar or sumac for extra flavor, topped with roasted vegetables, or served alongside grilled meats to balance their richness with its cool tang. It also makes a delicious base for dips, dressings, and sauces, and can even be used as a lighter alternative to cream cheese bagels or toast.
Labneh’s versatility extends beyond savory dishes. Its creamy texture and subtle tang work beautifully with sweet toppings too, a drizzle of honey, fresh berries, or chopped nuts turns it into a satisfying breakfast or dessert. Because it’s made from fermented yogurt, it’s also packed with probiotics, making it a nourishing addition to a balanced diet.
Whether used as a dip, spread, topping, or ingredient, labneh brings a touch of Mediterranean simplicity and sophistication to the table. Its smooth texture, bright flavor, and ability to pair with both sweet and savory make it a kitchen essential that feels both comforting and fresh. Once you discover how versatile and delicious it is, labneh quickly becomes one of those staples you’ll always want to have on hand.
Ingredients
- 2 cups whole milk yogurt best if unsweetened and full-fat
- 1 teaspoon salt to taste
Instructions
- In a bowl, mix the yogurt and salt thoroughly.
- Place a cheesecloth or muslin cloth over a bowl and pour the yogurt mixture into it.
- Gather the edges of the cloth and tie them securely; hang it over the bowl to strain for 24 hours in the refrigerator.
- After straining, remove the Labneh from the cloth and transfer it to a serving dish or airtight container.
Nutrition
Amazing stuff! Labneh tastes better than any cheese I’ve bought in store. Will be making again soon!
Love it, but why does it take so long to strain? 24 hours is a bit much, don’t ya think?
Easy and tasty, but can someone explain to me why we hang it? Feels weird to me. 🤔
Hanging it lets the whey drain out, that’s how you get the nice thick texture! It’s totally normal. 🍽️
Yogurt with salt? Sounds odd but wow this is a new favorite! Who knew? 😄
Labneh? More like lab-NO! Didn’t turn out right for me, guess I did something wrong. Stick to store-bought.
Idk what’s wrong but mine came out kinda runny. I followed the steps. What did I do wrong? Help!
Not sure about this. Straining yogurt? Isn’t yogurt already kinda like cream cheese? Just buy it!
But like, straining yogurt makes it thicker and creamier! It ain’t the same as just buying cream cheese. Trust me, it’s better when you make it yourself!
I understand your skepticism, but straining the yogurt really does give it a unique and creamy texture. It’s worth a try!
This labneh is incredible! I can’t believe how easy it was to make. I paired it with some olives and pita, and it was a hit.
I’m so glad you enjoyed it! Labneh is the best with pita and olives, right?
Wow, 24 hours? That seems too long. Can’t you just eat the yogurt like that?
Meh. Tasted just like regular yogurt. Not sure what all the fuss is about.
I tried this and it was okay, but I think I over-strained it. It ended up too thick for my liking. Might try again. 🤔
Why do people make this? Can’t just buy it from store. It is $3 for a tub! Not worth the hassle.
Making it at home is like, way fresher and you know exactly what’s in it! Plus, it’s kinda fun. 🌟
Honestly, I didn’t think this recipe would work. But wow, I’m impressed! Just make sure to let it strain long enough.
I’m so glad it worked for you! I was a bit nervous too when I first tried it. It’s such a tasty addition to meals.
Yummy but needs more salt! :/ Also, I used Greek yogurt instead of whole milk yogurt. Is that the same??
This labneh recipe is fantastic! I never knew it was this easy. Made it yesterday and it turned out super creamy. 🙂
Labneh is the best always <3 easy and delicious. I like to add herbs and garlic, tastes great!