How To Make Labneh At Home With Yogurt? Easy Recipe

How To Make Labneh At Home With Yogurt? Easy Recipe

A Creamy Lebanese Delight Loved Worldwide

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If you’ve ever tasted labneh at a Lebanese restaurant or as part of a mezze platter, you’ll understand why this creamy, tangy spread is adored worldwide. Known as strained yogurt cheese, labneh combines the refreshing acidity of yogurt with the smooth richness of cream cheese, creating a versatile dip, spread, or base for both sweet and savory recipes.

Labneh (also spelled labne or labna) has deep roots in Middle Eastern cuisine, particularly in Lebanese, Jordanian, and Syrian households. Traditionally made from goat’s or cow’s milk, it’s essentially yogurt that has been strained to remove whey, resulting in a thick, luscious texture. Beyond its irresistible creaminess, labneh is valued for its high protein, probiotics, and digestibility, making it not just delicious but wholesome.

What Is Labneh?

Labneh (also spelled labne or labna) is made by straining plain yogurt to remove excess whey, turning it into a luscious, spreadable cheese. This centuries-old method was originally developed as a way to preserve milk in warm climates before refrigeration.

Today, labneh is a favorite mezze (appetizer) across the Levant, often served with a drizzle of extra virgin olive oil, a pinch of za’atar, and fresh herbs. It’s versatile enough to act as a tangy dip, creamy spread, or even a healthier substitute for cream cheese.

What Makes Labneh Special

Unlike sour cream or cream cheese, labneh sits somewhere in between creamy yet light, tangy yet refreshing. When drizzled with olive oil and sprinkled with za’atar, it transforms into an elegant Lebanese labneh dip recipe perfect for pita bread, crackers, or vegetable sticks. Some chefs even roll it into labneh balls preserved in olive oil, giving it a delightful gourmet touch.

Labneh’s simplicity is what makes it brilliant: just yogurt, salt, and time. The longer you strain it, the thicker it becomes. You can control whether it ends up as a soft labneh spread or a dense cheese.

Ingredients (Serves 4–6)

• 4 cups full-fat plain yogurt (preferably Greek-style or Balkan)

• ½ teaspoon sea salt

• 2 tablespoons olive oil (plus more for serving)

• Optional toppings: dried mint, za’atar, chili flakes, or nigella seeds

Equipment:

• Cheesecloth or a clean kitchen towel

• Fine-mesh strainer or sieve

• Bowl (to catch whey)

Step-by-Step: How To Make Labneh

Step 1: Prepare the Yogurt

In a large mixing bowl, whisk the yogurt and salt until smooth. This ensures even consistency and enhances the flavor of the final labneh cheese recipe.

Step 2: Strain the Yogurt

• Line your strainer with a cheesecloth.

• Pour in the yogurt mixture, then gather the cloth’s ends and twist gently to secure.

• Place the strainer over a bowl, allowing the whey to drip out.

Refrigerate for 12–24 hours (for soft labneh dip) or up to 48 hours (for firm, sliceable labneh balls). The longer it strains, the thicker and tangier it becomes.

Step 3: Shape and Store

• Once the desired consistency is reached, transfer labneh to a bowl.

• Drizzle with olive oil and add chosen toppings for a Lebanese labneh presentation.

• For labneh balls: roll firm labneh into small spheres and submerge in olive oil. These last weeks in the fridge resemble gourmet cheese balls.

Expert Tips

• For a thicker texture, use strained Greek yogurt.

• To create a sour cream alternative, stop straining after 12 hours.

• Always use full-fat yogurt for a richer labneh recipe.

• A pinch of lemon zest or garlic gives it a vibrant flavor twist.

Flavor Profile and Regional Variations

Labneh varies across cultures:

• Lebanon: Drizzled with olive oil and herbs, served as a dip.

• Turkey: Mixed with garlic and mint, often eaten with grilled meats.

• Palestine and Syria: Rolled into labneh balls and stored in jars of olive oil for months.

• Modern Western kitchens: Used as a healthier cream cheese substitute in cheesecakes, spreads, or breakfast bowls.

Health Benefits

Labneh is rich in probiotics that support gut health. It’s lower in fat than cream cheese but higher in protein. The live cultures enhance digestion, while olive oil adds heart-healthy fats. It’s a nourishing addition for both vegetarians and those following Mediterranean diets.

Common Mistakes to Avoid

• Using low-fat yogurt: It makes watery labneh with a weak flavor.

• Skipping salt: Salt helps draw moisture and enrich taste.

• Straining at room temperature: Always refrigerate during straining to prevent sour spoilage.

Adjustments for Dietary Needs

• For vegan labneh: Use plant-based yogurt made from almonds or cashews.

• Low-sodium version: Reduce or omit salt, adding lemon juice afterward.

• For lactose-sensitive eaters: Choose lactose-free yogurt that strains well.

Serving Ideas

• Spread on sourdough toast with olive oil, herbs, and smoked paprika.

• Serve as a dip with crudités, falafel, or grilled pita.

• Add to mezze platters with hummus and baba ganoush.

• Swirl into soups or pasta for a creamy texture.

• Incorporate into desserts with honey and roasted nuts.

Beverage Pairings

Pair labneh spread with:

• Mint tea for a refreshing breakfast

• Lebanese arak or white wine for an evening mezze

• Freshly squeezed orange juice for a balanced brunch

FAQs About Labneh

1. Can I use any yogurt for making labneh?
Greek, full-fat, or homemade yogurt works best. Avoid flavored or sweetened varieties.

2. How long can I store homemade labneh?
Soft labneh lasts up to a week refrigerated; labneh balls in olive oil can last a month.

3. My labneh turned too sour. What went wrong?
It was likely strained too long, or the yogurt was over-fermented. Use fresh yogurt next time.

4. Can labneh be frozen?
Yes, though its texture changes slightly. Freeze only if you plan to use it in cooking later.

5. What makes labneh Lebanese unique?
Lebanese labneh emphasizes freshness, acidity, and presentation, often paired with olive oil and za’atar.

Final Thoughts

Homemade labneh is one of those simple pleasures that elevate everyday meals into something special. It’s easy, wholesome, and incredibly rewarding to prove that sometimes the best recipes come from the simplest ingredients.

If you enjoyed this recipe, leave a comment below, share it with your food-loving friends, or tag your own labneh creations on social media. Next, you might like trying Homemade Tzatziki Sauce or Middle Eastern Hummus Recipe for an authentic mezze experience.

I’m Farhan, and together with my wife and co-owner, Airin, I run Spice World Online USA. For 15 years, we’ve turned live kitchen experiments into practical, recipe-led advice. Our articles are professional, tested, and crafted to help you master spice mixing in everyday cooking. Thanks for your support.