Labneh for Breakfast: Creamy, Tangy & Easy

Labneh is a thick, creamy, and tangy strained yogurt that originated in the Middle East and is a breakfast staple across the region. It’s made by simply draining regular yogurt until it reaches a spreadable, cream-cheese-like consistency. This recipe is a genuinely useful guide to making labneh at home, with zero special equipment, and it transforms a simple tub of yogurt into a luxurious, protein-packed breakfast that’s both versatile and forgiving.

Ingredients

4 cups (960 g) plain whole-milk yogurt (not Greek, no added gelatin or thickeners)
1 tsp (5 g) fine sea salt, plus more to taste
1 tbsp (15 ml) olive oil, for serving (optional)
Fresh herbs, za’atar, or honey, for serving (optional)

Instructions

Line a fine-mesh strainer with a double layer of cheesecloth, a clean kitchen towel, or a nut milk bag. Place the strainer over a deep bowl, making sure the bottom of the strainer doesn’t touch the bottom of the bowl (you need space for the whey to collect).
In a separate bowl, stir the yogurt and salt together until the salt is fully dissolved. Taste and adjust salt if desired—remember the labneh will be slightly more concentrated after draining.
Carefully pour the yogurt mixture into the lined strainer. Gather the corners of the cloth and tie them into a bundle, or simply fold the cloth over the top. Place the whole setup in the refrigerator.
Let it drain for at least 12 hours. For a softer, spreadable labneh, 12–18 hours is perfect. For a firmer, more cream-cheese-like texture, drain for 24–48 hours. The longer it drains, the thicker and more tangy it becomes.
After draining, transfer the labneh to a bowl or airtight container. It should be thick enough to hold its shape when spooned.
To serve, spread the labneh on a plate or in a shallow bowl. Use the back of a spoon to create a swirl, then drizzle with olive oil and sprinkle with za’atar, fresh herbs, or a drizzle of honey. Serve immediately.

Tips

Use whole-milk yogurt: Non-fat or low-fat yogurt will produce a thinner, less creamy labneh. If you only have Greek yogurt, you can use it, but it will drain much faster (start checking at 4–6 hours) and the result will be denser and less tangy.
Don’t skip the salt: Salt not only seasons the labneh but also helps draw out more whey and acts as a mild preservative. If you’re watching sodium, you can reduce it, but the labneh will be less flavorful and slightly more watery.
Save the whey: The pale yellow liquid that drains off is whey. It’s packed with protein and can be used in smoothies, soups, or bread recipes in place of water or milk. It keeps in the refrigerator for up to a week.
Common mistake: Draining at room temperature. Always drain labneh in the refrigerator to prevent harmful bacteria from growing. The cold environment also helps the labneh firm up more evenly.

Serving Suggestions

Labneh is incredibly versatile. For a classic Middle Eastern breakfast, serve it alongside fresh pita bread, olives, sliced cucumbers, tomatoes, and a sprinkle of mint. It also makes a fantastic spread on toast or bagels, topped with sliced radishes and a drizzle of olive oil. For a sweeter take, pair it with fresh berries, a drizzle of honey, and a sprinkle of crushed pistachios. It can also be used as a creamy base for a savory breakfast bowl with roasted vegetables or as a topping for shakshuka.

Variations

Spiced Labneh: Before draining, stir in 1 teaspoon of ground cumin, coriander, or smoked paprika for a savory twist.
Herbed Labneh: Mix in 2 tablespoons of finely chopped fresh herbs (dill, chives, parsley, or mint) after draining.
Garlic Labneh: Add 1 small clove of garlic, minced or grated, to the yogurt before draining. This is excellent as a dip with raw vegetables.
Sweet Labneh: Omit the salt and instead stir in 1–2 tablespoons of honey or maple syrup after draining. Serve with fruit and granola.

Storage and Reheating

Refrigerator: Homemade labneh will keep in an airtight container in the refrigerator for up to 2 weeks. The flavor will continue to develop and become more tangy over time. If any liquid separates on top, simply stir it back in before serving.

Freezer: Labneh freezes surprisingly well. Place it in a freezer-safe container, leaving a little headroom, and freeze for up to 2 months. Thaw overnight in the refrigerator. The texture may be slightly more grainy after thawing, so it’s best used in cooking or blended smooth rather than as a spread.

Reheating: Labneh is typically served cold or at room temperature, so there’s no need to reheat it. If you want to use it in a warm dish, stir it into hot pasta or soup at the end of cooking, but do not boil it or it may curdle.

Frequently Asked Questions

Can I use Greek yogurt instead of regular yogurt? Yes, but Greek yogurt is already strained, so it will drain much faster and yield a denser, less tangy labneh. Start checking at 4–6 hours and stop when it reaches your desired consistency. You may also need to use less salt since Greek yogurt is less watery.

How long should I drain labneh? The draining time depends on your desired texture. For a soft, spreadable labneh, 12–18 hours is ideal. For a firm, cream-cheese-like texture that you can roll into balls, drain for 24–48 hours. The longer it drains, the more whey is removed, so the labneh becomes thicker and more concentrated in flavor.

Why is my labneh runny? If your labneh is runny, it likely wasn’t drained long enough, or you used a yogurt with added thickeners or stabilizers that prevent whey from separating. Also, check that your strainer is lined with enough cloth and that the yogurt is not too warm when you start. If it’s still runny after 24 hours, the yogurt may have been too thin to begin with—try a thicker brand next time.

Can I make labneh without cheesecloth? Absolutely. You can use a clean, lint-free kitchen towel, a paper coffee filter, or a nut milk bag. If using a towel, make sure it’s well-washed and doesn’t have any strong detergent smell. You can also use a fine-mesh sieve lined with a paper towel, though you may need to change the paper towel if it becomes saturated.

Is labneh healthy? Labneh is a good source of protein, calcium, and probiotics, similar to yogurt. The straining process removes some of the whey, which contains lactose, so labneh is often lower in lactose than regular yogurt. However, it is still made from dairy and contains fat and calories, so it should be eaten as part of a balanced diet. (Note: No specific health claims are made here; this is general information.)

Can I use labneh in cooking? Yes, labneh is a great ingredient in both savory and sweet dishes. It can be used as a substitute for sour cream or cream cheese in dips, spreads, and sauces. It also works well in baking, adding moisture and tang to cakes and muffins. Just be aware that labneh is thicker than yogurt, so you may need to adjust liquid ratios in recipes.

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