Homemade Labneh Recipe

Name: Homemade Labneh Recipe
Prep time: 5 min
Total time: 365 min
Ingredients: 8 cups natural yogurt (this can be homemade or store-bought); 1/4 tsp salt (optional); olive oil (if making labneh balls)

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Tangy homemade labneh is so easy to make, you’ll be wondering why you didn’t DIY this Middle Eastern delicacy sooner!

Homemade labneh topped with olive oil and mint leaves

In my house, there’s one thing you’ll always find in the fridge – labneh cheese. A staple favorite from my childhood, its closest Western comparison is like thick cream cheese, though I’m inclined to say my labneh is far tastier. I’ve prepared this easy labneh recipe that’s budget-friendly and easy to customize. With just one ingredient, you too can create a delicious labneh dip.

What Is Labneh

So, what is labneh cheese? Lebneh is a thick, fresh cheese from the Middle East. With a texture like cream cheese and a taste like Greek yogurt, labneh recipes are great bases for flavor and spice or just to be eaten on its own. This creamy yogurt cheese has many uses, from sprinkling over salads and making a dip to rolling into balls for snacking.

What Does Labneh Taste Like

Tart and tangy, most of the flavor comes from the strained yogurt it’s made out of. Like cream cheese, labneh has a thick and creamy texture. It’s tangy and is often used as a base to carry other flavors.

Labneh Vs Laban – What’s the Difference

While both are very popular in Middle Eastern cuisine, the main difference between Labneh and Laban is texture. Laban is a drink made from fermented milk, whereas Labneh is made from strained yogurt. It has a much thicker texture than Laban. Laban is also much sweeter than traditional labneh.

Labneh Vs Cream Cheese

Cream cheese is made using cream and whole milk, curdled, and then strained to get its trademark softness. It makes a great American Labneh cheese substitute if you’re really in a pinch. On the other hand, lebnah is made of yogurt, which is strained to remove the water.

Labneh Vs Greek Yogurt

Labne and Greek yogurt are very similar – with one exception. Greek yogurt is strained once and labneh dip is strained twice. The latter is also much thicker than traditional Greek yogurt.

Is Labneh Healthy

Yes! Made from cultured yogurt, it is a natural probiotic and very high in protein, healthy fats, Vitamin A, and calcium. It’s been shown to support gut health, support metabolism, and promote healthy teeth and bones.

What Is Labneh Made Of

Yogurt: For labneh dip, you’ll want natural/regular yogurt. You can use whole milk (full fat) or Greek. You’ll get about half the weight of what you start with. For example, 70 oz (2kg) of yogurt will yield 35 oz (1kg) of labneh and 35 oz (1kg) of leftover whey.
Salt: Just a pinch.

You will also need a cheesecloth or nut milk bag to help strain the yogurt

How To Make Labneh

For this recipe, there are two methods you can follow.

From Milk

If you’re making labneh cheese with milk, you first need to make whole-milk yogurt. You’ll need a yogurt starter (in the form of a powdered yogurt starter or a few spoonfuls of natural yogurt) and whole milk. You can find my full recipe for Natural Yogurt here.

Once you have your yogurt, proceed with the next steps.

From Greek Yogurt

Pour the yogurt and salt into a few layers of cheesecloth. Then hang it over a large bowl or jar. You can place the cheesecloth over a strainer/sieve or suspend it from a doorknob of your kitchen cupboard (with a bowl below it to collect the whey).

Allow the liquid to strain for at least 6 hours. Strain it overnight or for up to 24 hours for a thick consistency. The longer you strain it, the thicker the labneh yogurt will be.

If needed, place the bowl in the refrigerator though you can keep it at room temperature if it’s not too warm.

Strained yogurt for 6 hours vs overnight

How to Make Labneh Balls

Once the lebne is strained, you can shape it onto balls to prepare it for longer preservation.

Form the balls – use 2-3 tablespoon per ball. Carefully place them in a jar. Then fill it with olive oil.

If the balls remain fully submerged in the oil, the quality will be preserved.

How to Eat Labneh

Labneh pairs well with za’atar or fresh herbs. Its taste is naturally subtle, so for maximum flavor, serve spread in a bowl. Drizzle extra-virgin olive oil and sprinkle red pepper flakes.

Serve with Markouk or warm pita bread, olives, and fresh veggies. It’s great as a part of a mezze platter. Make it into a dip for crudites and crackers or spoon it liberally over wraps and sandwiches.

Labneh Sandwich

One of my favorite labneh uses is to make a delicious cousin to avocado toast – labneh toast. Spread generously over toasted bread or bagel and top with seasonings and vegetables of your choice. I like cucumber, lemon zest, and za atar, but you can use whatever you want.

How Long Does Labneh Last

Store in an airtight container in the refrigerator for up to 2 weeks. The balls in oil will keep for up to 6 months in a dark place – though they can last even longer.

FAQs

Can you freeze labneh?

Yes, though it will do better if formed into balls before freezing.

Does labneh have probiotics?

Yes. Natural yogurt has cultured bacteria in it, which grow during the fermentation process.

How long can you keep labneh with oil?

When stored in a dark place and completely submerged it can last for up to six months.

More Middle Eastern Recipes

Shish tawook skewers placed over pita bread

If you try this labneh recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!