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. 🤔
The instructions were kinda confusing. Do I really hang it for 24 hrs? What if it falls?
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!
YUMMY!!! Best thing I’ve made in ages!
I tried making this but it didn’t turn out like I expected. It was too watery. What did I do wrong?
I can’t believe how simple this is!!! I’m making it every week now.
Mmm! I spread this on toast for breakfast, it’s so good! Did add garlic tho.
Seems complicated for something so easy. You can just buy it at the store!
I strained mine closer to 18 hours because I got impatient. Still great texture, just a bit softer. Next time I’ll do the full 24 for the thicker bite.
I followed it exactly, but my yogurt wouldn’t really “set” thick. I think my yogurt was low fat? Still edible, just not thick like I expected.
This labneh turned out amazing! So creamy and delicious. I will definitely make it again!
I don’t know, it sounds too simple. Is it really that good? Seems like it needs more ingredients.
That’s awesome! I’ve been wanting to try making labneh myself. How did you serve it?
Pretty straightforward, but I think “1 teaspoon salt to taste” is tricky. I started with 1 tsp and it was a bit too salty for me, so next time I’ll do less and adjust.
Wow, this was so easy! I couldn’t believe how delicious it turned out. My family loved it!
I think this recipe needs more steps. Just mixing and hanging? Feels incomplete.
24 hours is too long for my schedule. I did 12 hours and it was thinner—still okay, just not that classic thick labneh feel.
Easy to make! I love it with some olive oil and herbs. Yummy!
Not gonna lie, I don’t understand the hype. The steps are fine, but 24 hours seems excessive for yogurt. Mine tasted like regular yogurt with extra effort.
Maybe you didn’t strain long enough or your yogurt was already pretty thick? Mine turns more like a spread/cheese vibe, not regular yogurt at all. Did you use full-fat whole milk yogurt?
I get that—24 hours feels like forever. I’ve done it closer to 12–18 and it still thickens up nicely, just less tangy/less thick than the full strain.
Labneh? What’s that? Is it like cream cheese?
Labneh is kinda like cream cheese, but it’s a bit tangy! It’s made from yogurt. You should definitely try making it, it’s super easy!
I thought it was just another fancy name for yogurt! Can you use any yogurt? I can’t find that special one you mentioned.
This labneh is amazing! So creamy and delicious. I ate it all in one sitting!
I totally agree! It’s like a creamy dream! Had it on toast this morning. Yum!
You really expect me to strain yogurt for 24 hours? Who has that kind of time?!
Nice recipe, but I just couldn’t get the right consistency. Help!
This labneh is amazing! So creamy and delicious. My family loved it.
Can I use Greek yogurt instead? I have some left and dont want it to go bad.
I don’t know, seems like it wouldn’t taste right. Labneh is supposed to be made with full-fat yogurt, isn’t it?
Yes, you can use Greek yogurt! It might change the texture a bit, but it’ll still taste great.
Tasted great but a bit too salty for my taste. Next time will cut back on the salt!
I think labneh is supposed to be tangy, but yeah, too much salt can ruin it. Good idea to adjust it next time!
Salt? I thought it was just yogurt! 🤔
Cheesecloth tip: squeeze gently when you’re done straining or you lose some whey. Mine separated a bit, but it was still good.
Good tip—cheesecloth can definitely make a mess if you squeeze too hard. I always worry about losing that whey too, so thanks for sharing your experience!
My mom made this all the time when I was a kid! Brings back memories.
I love labneh! So simple yet delicious. Your mom had great taste! 🥰
Never tried this. How can yogurt become cheese? It sounds weird.
Labneh rocks! It’s the best, we can use it with everything! 😍
Lol, this is just yogurt? I mean, I guess that’s cool, but c’mon.
Yeah, but it’s super creamy and tastes amazing! You should try making it yourself before judging! 😊
Mmmm this was great! Just watch it closely, it can get too watery if you’re not careful.
Watery? I never had that problem. Maybe you used low-fat yogurt? 🤔
Glad you liked it! I always strain mine for a little longer, just to be safe.
I dont know why would u make this when you can buy it from the store. So much easier.
Homemade food always tastes better! Plus, you know what’s in it. Store stuff can have weird additives.
I dunno, I think making it yourself is kinda fun! But yeah, store bought is easier.
Not sure about the “best if unsweetened” part—mine was plain but had some ingredients I didn’t recognize. Still tasty though.
This is not how my grandma does it! She never uses salt. Just yogurt and hang. No flavoring!
Best thing I’ve tasted in ages! Going to put it on everything now.
Straining for 24 hours totally changed the texture—now it’s like a spread. I served it with warm pita and cucumber and it was gone in minutes.
I’ve never made labneh before, but this recipe is pretty straightforward. Thanks for sharing!
I used flavored yogurt. Was that a mistake? LOL.
Mine separated too much—like yogurt curds and weird watery stuff. I’m not sure if my fridge was too cold or if I tied the cloth wrong.
This labneh turned out amazing! So creamy and delicious. Will definitely make it again!
I’m not sure about the “whole milk yogurt” part—mine wasn’t full-fat and it turned out a little too loose. Still tasty though, just not thick labneh.
Tried this and it came out super creamy—way better than store-bought. I added a drizzle of olive oil and za’atar and it was perfect.
This is basically making yogurt cheese, right? My grandma would approve. Simple, tasty, and not complicated at all.
Super yummy! I added some garlic and herbs, and it was a hit. Will definitely make again!
I followed the instructions but it came out too salty. Next time, I’ll use less salt.
24 hours felt like forever, but the wait was worth it. Mine came out creamy, not dry—love it with olive oil and za’atar.
Yummy but really messy to make! Curd everywhere!
I thought labneh was supposed to be more tangy?? Mine tasted kinda bland. Did I do somethin’ wrong?
Labneh? What’s that? I googled it, and it looks kinda like cream cheese. 🤔
This is the best dip ever! I added some garlic and herbs to mine, took it to a party, and everyone loved it!
Cheesecloth is annoying and I don’t have muslin. Can I just use paper towels or a fine mesh strainer? Not sure this will work the same.
I’ve used a fine mesh strainer before when I didn’t have cheesecloth—works, but it strains faster and you may need to line it with something (like a clean paper towel) to catch thicker bits. Check after a few hours, not just 24.
Yogurt is yogurt. So how is this any different? Meh.
Way too much hassle for a dip. Just buy it from the store!
Didn’t turn out like I expected. The texture was off. Maybe I did it wrong.
I used plain Greek yogurt instead of “whole milk yogurt” and it still worked pretty well. Next time I’ll try the full-fat version though.
Cool, gonna try this. Anyone know if I can use Greek yogurt instead?
Really? Strain yogurt for 24 hours? Ain’t nobody got time for that! I’ll just buy it.
I get it! But homemade labneh is way creamier and tastes so much better than store-bought. It’s worth the wait!
24 hours? That’s just crazy! Who has that kinda time? Just get the store stuff, its easier.
I’ve never made cheese before, but this was so easy! Thanks for the simple steps!
I don’t get what all the fuss is about. It’s just yogurt! Seems overrated.
I thought the same at first, but when I made it and tasted it fresh, I was blown away! Totally worth it.
Labneh is way more than just yogurt! It’s creamy and tangy, perfect for dips or spreads. You gotta try it!
I don’t have cheesecloth, so I used a clean thin towel. It worked… kinda. There was some lint and I had to strain again, lol.
This Labneh recipe is so easy and delicious! I made it for a party, and everyone loved it!
I didn’t have cheesecloth, so I used a regular dish towel. It worked okay, but my labneh was a bit watery.
The instructions are super simple, which I like, but 1 teaspoon salt “to taste” is tricky. I think I oversalted a bit, so go lighter first.
Is this the same as cream cheese? Can I use leftovers? I don’t get it.
I let it strain for 36 hours and it got too firm, almost like thick feta texture. Maybe my fridge is extra cold?
Mine did that once too—like Greek yogurt turned into cheese. I think it’s totally fridge-temp related. 36 hours might be overkill unless you want a super-thick labneh. Try 18–24 hours, then check consistency.
Oh wow 36 hours would definitely make it firmer. My fridge is also super cold and I usually stick to ~24. If it turned into thick feta, next time pull it a bit earlier or let it strain at the back where it’s slightly warmer.
Yum!
I tried this but my labneh came out super runny. What did I do wrong? 😕
Mine turned out a little too salty—I probably overdid the “to taste” salt. Next time I’ll start with 1/2 tsp and adjust.
This is just a fancy way to say cream cheese, right?
Not exactly! Labneh is thicker than cream cheese and has a tangy flavor. It’s more like yogurt cheese!
Tried this and it came out creamy and tangy exactly how I like it. The 24 hours in the fridge is key—my first batch was runnier when I rushed it.
Is it possible to use skim milk yogurt? I need lower fat!
My cloth wasn’t tied securely and I got some drips and mess in the fridge. Still delicious, but next time I’ll be more careful with the setup.
Ugh, that’s the worst—yeah, I’ve had the same thing happen. The cloth has to be tight or it turns into a fridge crime scene 😅 Still though, love that it stayed delicious!
24 hours in the fridge? I usually do it on the counter for like 6-8 hours “to speed it up” and it’s fine. But I agree—if the cloth isn’t tied right you’ll get drips everywhere.
So good.
Mine didn’t really “set” like I expected. I strained about 18 hours because I fell asleep 😅 and it was more spreadable than spoonable. Still tasty though!
Okay but where’s the exact gram measurements? “Best if unsweetened” is vague and I’m not a mind reader lol.
Yummy! I made it as a dip and everyone loved it. Thanks!
What kinda yogurt do I use? Unsweetened doesn’t mean anything to me.
You should use plain yogurt, just make sure it’s thick and creamy! Whole milk is the best for a rich Labneh.
Unsweetened yogurt just means it doesn’t have sugar added! Any plain yogurt will work, really!
My labneh was way too salty at first. I thought “to taste” meant measure-free, but I still ended up adding salt by habit. Probably should start with 1/2 tsp.
24 hours is right. Mine smelled amazing after straining and it spread like cream cheese. 10/10 with olive oil and za’atar.
Tbh, I don’t understand why we need to hang it for 24 hours. Can’t we just eat it right away??
But like, can’t we just eat it now? I don’t wanna wait a whole day for cheese 🤔.
It’s all about the texture! Straining makes it creamier and less watery, trust me, it’s worth the wait!
Super easy recipe! I’ve been looking for a simple way to make yogurt cheese, and this did the trick! 😍
Followed the recipe exactly and it worked! You really have to let it strain a full day for the best texture!
I tried this but my labneh didn’t strain properly. Maybe I used the wrong type of yogurt? Kind of disappointing.
I had the same issue with my labneh! I think the yogurt type really matters. Maybe try using Greek yogurt next time?
This labneh turned out amazing! Wish I had known about it sooner.
Labneh is the best! I spread it on everything now. Who knew making it was this simple?
Simple and delicious! 🥳 Perfect with veggies and bread.
Simple and pretty foolproof. I used a clean kitchen towel because I didn’t have cheesecloth, and it still worked. Would make again for sure.
Can I use low-fat yogurt? I mean, how different would it be? Asking for a friend. 🤔
One star because my cloth got stuck and I tore it. Also the labneh looked lumpy. Maybe I strained too long? Idk.
The salt amount is confusing “to taste” but 1 teaspoon seemed like a lot for me. I’d start with half next time.
Cheesecloth tip: make sure it’s fully tied so it doesn’t leak. Mine leaked a little and made my fridge smell tangy. Still tasted good though.
Not gonna lie, I thought straining yogurt would be more complicated. It’s literally mix, strain, wait. Easy win.
Yes!! Once you get the cloth situation figured out, it’s basically set-and-wait. I love how creamy it turns out.
Hmm I tried once and mine came out kinda watery… maybe I didn’t strain long enough or I used low-fat yogurt. Gonna give it another go though.
I don’t have muslin, only paper towels… I tried anyway and it kinda fell apart. Don’t do that unless you like mess.
Finally tried homemade labneh—so much better than store-bought! Straining overnight gave it that perfect thick, tangy texture.
I’ve been doing this too—overnight makes a huge difference. That tang + thick texture is so worth it!
Super easy recipe! But my cheesecloth got all messy and I wasted some yogurt. 😒
Okay but labneh is just strained yogurt, right? I feel like this recipe is kind of obvious. Still, it’s simple enough.
I mean, kinda? I tried something like this once and it came out too runny even after a day 😅 Maybe I didn’t strain long enough or my yogurt had sugar in it. Still super easy though.
Yep—labneh is basically strained yogurt. But “obvious” doesn’t mean it’s wrong; the straining step is the whole magic to get that thick, spreadable texture.
I followed everything, but my labneh was more like thick yogurt than cheese. Maybe my yogurt wasn’t full-fat enough?
Simple instructions, and it actually worked! I used a thin muslin and strained overnight. Texture was thick like spreadable Greek yogurt.
That’s awesome—thin muslin + overnight straining is the sweet spot. Thick like Greek yogurt is exactly what I aim for too. 😊
Yesss!
Yesss!! I love labneh—so tangy and creamy 😋
Wait, 24 hours in the fridge? Mine always gets runny if I don’t squeeze it a bit… still tastes good though lol
This is so easy I’m suspicious. But yeah, it’s just yogurt + salt + time. Still delicious. Would eat with anything.
Tried this last week—my labneh came out super thick and tangy. Straining the full 24 hours made all the difference. Served it with olive oil and za’atar and it was gone fast!
Yes! That 24 hours part is key. When I rushed it, mine was more like thick yogurt than proper labneh. Olive oil + za’atar is such a perfect combo.
This is basically the easiest “fancy” snack ever. I used a clean kitchen towel since I didn’t have cheesecloth and it worked… kinda. A few bits got through but flavor was on point.
Totally agree—labneh is one of those “looks gourmet, takes no effort” things. Love that you tried the towel too, even if a few bits snuck through!
Wait, 24 hours?? I did like 2 hours once and it was still kinda runny. Also I think salt should be added after straining? Not sure though—your towel method sounds risky 😂
I’ve made labneh before, but the 24-hour fridge strain is the sweet spot for me. Super creamy and tangy—perfect with olive oil and za’atar.
This is good, but I feel like I can just buy labneh. Still, homemade tastes fresher—so… yeah, I get it.