Labneh is a thick, tangy strained yogurt popular across the Levant and wider Middle East, served as a dip, spread, or part of a mezze table. This simple version uses plain yogurt, salt, and time; straining removes whey and creates a creamy cheese-like texture, while the nutrition depends on the yogurt you start with.
Ingredients
- 4 cups (960 g) plain whole-milk Greek yogurt, unsweetened
- ½ teaspoon (3 g) fine salt
- 1 tablespoon (15 ml) extra-virgin olive oil, for serving
- 1 teaspoon (2 g) za’atar, for serving, optional
- 1 tablespoon (8 g) chopped fresh mint or parsley, for serving, optional
Instructions
- Stir the yogurt and salt together in a bowl until evenly combined. Greek yogurt is already strained, so it produces a thick labneh with less draining time than regular yogurt. For a softer, more traditional-style result, use plain whole-milk regular yogurt and expect to strain it longer.
- Set a fine-mesh sieve over a deep bowl, making sure the bottom of the sieve sits above the bowl so the yogurt does not touch the draining whey. Line the sieve with a clean, damp piece of cheesecloth or a clean, thin cotton tea towel. Spoon in the yogurt and spread it into an even layer.
- Gather the cloth edges over the yogurt and secure them with a clip or tie. Cover the bowl and refrigerate for 12 hours. The yogurt will release liquid and become thicker. If you prefer a firmer, scoopable cheese, continue straining for up to 24 hours; check its texture rather than relying only on the clock.
- Lift the cloth bundle and scrape the labneh into a clean serving bowl. If it seems too firm, stir in a teaspoon of the reserved whey or water at a time. Taste and add a small pinch of salt if needed.
- Make a shallow swirl in the surface with the back of a spoon. Drizzle with olive oil and, if using, scatter over za’atar and chopped herbs. Serve chilled or cool, with bread and vegetables.
Tips
- Choose yogurt with care: Use plain, unsweetened yogurt with live cultures if available. Whole-milk yogurt generally makes richer, smoother labneh; low-fat yogurt works but tends to be less creamy. Check the nutrition label on your yogurt for the best estimate of the finished labneh.
- Use a clean cloth: Cheesecloth, a clean flour-sack towel, or a thin cotton tea towel works. Avoid strongly scented detergent or fabric softener, which can transfer odors. If the weave is loose, fold the cloth into several layers so yogurt solids do not escape.
- Adjust the draining time: Start checking at 12 hours. Regular yogurt may need 18–24 hours to reach a thick consistency, while Greek yogurt often firms sooner. A longer drain makes a denser result but reduces the yield.
- Save the whey safely: The pale liquid is whey released from the yogurt. Keep it refrigerated in a covered container and use it within a few days in smoothies, soups, or bread dough, or discard it. Do not leave the draining yogurt at room temperature.
Serving Suggestions
Serve labneh as a dip with warm pita, flatbread, crackers, cucumber, radishes, carrots, or sweet peppers. For a mezze-style plate, add olives, sliced tomatoes, and herbs; keep juicy vegetables alongside rather than stirring them in, so the labneh stays thick. A bowl topped with olive oil and za’atar is also a simple spread for sandwiches or wraps. Use it in place of cream cheese on toast, or add a spoonful beside grilled vegetables, lentils, or roasted potatoes.
For a lightly sweet option, omit the salt or use only a small pinch, then top the labneh with fresh fruit and a little honey. This is a serving variation rather than a traditional savory topping, and it works best with mild, plain yogurt.
Variations
Herbed labneh: Stir finely chopped mint, parsley, or dill into the finished labneh. Add herbs just before serving for the freshest flavor and best appearance.
Garlic and lemon: Mix in a small grated garlic clove and 1–2 teaspoons (5–10 ml) lemon juice. Add the lemon gradually; too much liquid can loosen the texture. Refrigerate leftovers promptly.
Labneh balls: Strain the yogurt until very firm, then roll small portions into balls with clean hands. Arrange them in a clean container, cover, and refrigerate; for this recipe, store them without oil and drizzle with olive oil just before serving. Do not store homemade labneh submerged in oil at room temperature.
Lower-fat option: Substitute plain low-fat Greek yogurt in the same quantity. The finished labneh will be tangier and less rich. Avoid flavored or sweetened yogurt, which changes the taste and may not strain to the same consistency.
Storage and Reheating
Transfer labneh to a clean, airtight container and refrigerate within 2 hours of making it. Keep it at 40°F (4°C) or colder and use within 3–4 days. Always use a clean spoon to serve, and discard it if it has been left at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C). Do not freeze if you want a smooth texture; freezing can make strained yogurt grainy and watery after thawing. Labneh is served cold, so reheating is not needed.
Frequently Asked Questions
What is labneh, and is it the same as Greek yogurt?
Labneh is yogurt strained until much of its whey drains away, leaving a thick, tangy spread. Greek yogurt is also strained, but labneh is usually drained further. This recipe starts with Greek yogurt for convenience, so the exact thickness depends on how long you strain it.
What is the nutrition in labneh yogurt?
There is no single nutrition figure for labneh: straining changes the weight and concentration, and brands and milk-fat levels vary. The finished spread generally has more protein and fat per spoonful than the unstrained yogurt because it contains less water, but the amount depends on the yogurt and final yield. For an accurate estimate, use the yogurt label and weigh the finished batch before calculating portions.
Can I make labneh with regular yogurt?
Yes. Use plain, unsweetened regular yogurt and strain it in the lined sieve as directed. It usually contains more liquid than Greek yogurt, so it may need 18–24 hours to become thick. Check the texture periodically and keep it refrigerated throughout.
How do I know when it is strained enough?
It is ready when it holds a soft mound on a spoon and is spreadable without running. Stop earlier for a creamy dip or strain longer for a firmer spread that can be rolled into balls. The amount of whey released varies with the yogurt, cloth, and refrigerator temperature.
Can I eat the whey?
Yes, the drained whey can be used in cooking if it has been handled cleanly and kept refrigerated. Stir a little into soups, smoothies, or dough, or use it to loosen labneh that has become too thick. Refrigerate it promptly and use it within a few days.
Why did my labneh turn out runny?
It may need more draining time, or the cloth may be too tightly pressed against the bowl or resting in the collected whey. Make sure the sieve stays above the liquid, then return the covered bundle to the refrigerator and check again after a few hours. Yogurt with added thickeners or a high water content can also behave differently.
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