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.