Labneh is a thick, creamy Middle Eastern strained yogurt cheese that is both a spread and a dip. It is made by simply draining whey from yogurt until it reaches a spreadable consistency, which concentrates its protein and fat while reducing its lactose content. This recipe delivers a rich, tangy labneh that is far more economical than store-bought versions, and it lets you control the salt and fat content to match your calorie goals.
Ingredients
- 4 cups (960 ml) plain yogurt (whole milk, 2%, or nonfat – see notes)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1 tbsp (15 ml) extra-virgin olive oil (for serving, optional)
- Fresh herbs, za’atar, or sumac for garnish (optional)
Instructions
- Line a fine-mesh strainer with a double layer of cheesecloth or a clean, thin kitchen towel. Place the strainer over a deep bowl or large measuring cup, leaving at least 2 inches (5 cm) of space below the strainer to collect the whey.
- In a separate bowl, stir the yogurt and salt together until the salt dissolves. Pour the mixture into the prepared strainer.
- Gather the corners of the cloth and tie them into a loose bundle, or simply fold the cloth over the yogurt. Place the whole setup in the refrigerator.
- Let it drain for 12 to 24 hours. After 12 hours, the labneh will be soft and spreadable; after 24 hours, it will be firm enough to roll into balls. The longer it drains, the thicker and more concentrated the flavor becomes.
- Once it reaches your desired consistency, transfer the labneh to a bowl. Taste and adjust salt if needed. Drizzle with olive oil and sprinkle with herbs or spices before serving, if desired.
Tips
- Yogurt choice: Use plain, unsweetened yogurt with live active cultures. Greek yogurt will drain faster because it is already thickened, but it yields less labneh. Regular yogurt gives a more traditional, slightly softer result.
- Don’t toss the whey: The pale yellow liquid that drains off is whey. Use it in smoothies, soups, or bread dough for extra protein and tang.
- Flavor boost: Add a crushed garlic clove, a pinch of dried mint, or a squeeze of lemon juice to the yogurt before draining for an herbed labneh.
- Common mistake: Do not skip the salt. It seasons the labneh and helps draw out more whey, giving a firmer texture.
Serving Suggestions
Spread labneh on warm pita or flatbread, or serve it as a dip with fresh vegetables, olives, and pickles. It is also excellent as a sandwich spread, a topping for roasted vegetables, or a dollop on top of soups and grain bowls.
Variations
- Herbed labneh: Stir in chopped fresh dill, chives, or parsley before serving.
- Spicy labneh: Mix in a pinch of cayenne pepper or a drizzle of hot honey.
- Labneh balls: After draining for 24 hours, roll the labneh into small balls, place them in a jar, and cover with olive oil. They will keep in the refrigerator for up to 2 weeks.
Storage and Reheating
Store labneh in an airtight container in the refrigerator for up to 1 week. It does not need reheating; serve it cold or at room temperature. If you have made labneh balls, keep them submerged in oil and they will last up to 2 weeks refrigerated.
Frequently Asked Questions
How many calories are in labneh?
Labneh calories vary by the fat content of the yogurt used. A 2-tablespoon (30 g) serving of labneh made from whole milk yogurt contains about 60 calories, while the same serving made from nonfat yogurt has about 25 calories. The olive oil drizzle adds about 120 calories per tablespoon.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works, but it will yield less labneh because much of the whey has already been removed. You may need to drain it for only 6–8 hours to reach a spreadable consistency.
Is labneh the same as cream cheese?
No. Labneh is tangier and thinner than cream cheese, and it is made from yogurt, not cream. It is lower in fat and has a more pronounced fermented flavor. You can substitute labneh for cream cheese in many recipes, but expect a tangier result.
How long does homemade labneh last?
Homemade labneh keeps for about 1 week in the refrigerator when stored in an airtight container. If you roll it into balls and cover them with olive oil, it can last up to 2 weeks.
Can I freeze labneh?
Yes, labneh freezes well for up to 2 months. Thaw it in the refrigerator overnight and stir well before using. The texture may be slightly grainier after thawing, so it is best used in cooked dishes or dips rather than as a spread.
Why is my labneh too thin?
If your labneh is too thin, it likely did not drain long enough. Return it to the strainer and let it drain for a few more hours. Also, make sure you used plain yogurt without thickeners like gelatin or pectin, which can prevent whey from separating.
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