Homemade Labneh Recipe
If you’ve ever tasted creamy, tangy labneh at a Middle Eastern restaurant or market, you know it’s a deliciously versatile dairy treat that can elevate everything from breakfast toast to savory dips. The good news? Making your own homemade labneh is incredibly simple, requires minimal ingredients, and results in a fresh, luscious spread that you can customize to your liking. Plus, it’s a fantastic way to turn regular yogurt into a thicker, cheese-like delight that’s rich in flavor and perfect for any meal. Whether you’re a seasoned home cook or new to dairy-making, this recipe will guide you through every step of creating your very own labneh at home.
Why This Recipe Is a Must-Try
Labneh is essentially strained yogurt—thicker, creamier, and more concentrated than the yogurt you start with. It’s a staple in many Middle Eastern kitchens, loved for its bright tang and creamy texture. Making labneh at home allows you to control the thickness and seasoning, ensuring it’s just right for your palate. It’s naturally gluten-free, packed with probiotics, and pairs beautifully with a range of dishes from fresh vegetables to warm pita bread.
This recipe uses just two simple ingredients and minimal equipment, making it accessible and budget-friendly. Plus, it’s incredibly adaptable: use it as a spread, a dip, or even a base for savory toppings. If you enjoy cooking with fresh ingredients and love experimenting with flavors, this homemade labneh recipe will quickly become a staple in your kitchen.
Ingredients
- 2 pounds (900g) full-fat whole milk yogurt — Greek-style or natural yogurt works best for a creamy texture.
- ½ teaspoon salt — optional, adjust to taste depending on your yogurt’s natural saltiness.
How To Make Homemade Labneh Recipe
Step 1: Choose Your Yogurt
Start with good-quality full-fat yogurt. You can use Greek yogurt for an extra thick result or natural plain yogurt. Avoid flavored or sweetened varieties, as they will affect the taste and texture of your labneh.
Step 2: Mix the Salt
In a large bowl, gently stir the salt into the yogurt until it’s evenly distributed. This step is optional but highly recommended as the salt enhances the flavor and helps with preservation.
Step 3: Prepare for Straining
Line a fine-mesh strainer or colander with a double layer of cheesecloth, muslin, or a clean cotton kitchen towel. Place the strainer over a large bowl to catch the whey as the yogurt drains.
Step 4: Pour and Cover
Pour the salted yogurt into the lined strainer. Fold the cloth over the top of the yogurt to cover it. This protects the yogurt from contaminants and helps keep the texture smooth.
Step 5: Refrigerate and Drain
Place the entire setup in the refrigerator. Allow the yogurt to drain for 24 to 48 hours, depending on how thick you want your labneh. The longer it drains, the thicker and creamier it becomes. For a spreadable consistency, 24 hours is usually perfect; for a cream cheese-like texture, aim for 48 hours.
Step 6: Transfer and Store
Once drained, transfer the labneh to a clean container. It will have a smooth, spreadable consistency. Keep it refrigerated and use within one week for the best taste and freshness.
Expert Tips
- Use full-fat yogurt: This ensures your labneh is rich and creamy. Low-fat or non-fat yogurts won’t yield the same luscious texture.
- Strain in the fridge: Always strain your labneh in the refrigerator to keep it safe from bacterial growth.
- Cheesecloth alternatives: If you don’t have cheesecloth, use a clean, lint-free cotton dish towel or a nut milk bag.
- Save the whey: The liquid whey collected underneath is packed with protein and nutrients. Use it in smoothies, soups, or baking recipes.
- Adjust thickness: Check the texture every 12 hours after the first day to find your perfect consistency.
- Flavor additions: Stir in fresh herbs, garlic, or spices after straining for an instant flavored labneh.
- Serving suggestion: Drizzle with olive oil and sprinkle za’atar or sumac for an authentic Middle Eastern experience.
Variations and Customizations
- Herb-infused labneh: Mix in chopped fresh mint, dill, or parsley after straining for a refreshing twist.
- Garlic labneh: Add minced garlic and a pinch of black pepper for a bold, savory flavor.
- Spiced labneh: Blend in ground cumin, paprika, or chili flakes to give your labneh a smoky kick.
- Sweet labneh: For a dessert-style spread, fold in a bit of honey and vanilla extract after draining.
- Labneh balls: Roll spoonfuls of labneh into small balls and coat them with za’atar, crushed pistachios, or sesame seeds for an elegant appetizer.
- Labneh dip: Combine labneh with olive oil, lemon juice, and your favorite spices to make a creamy dip perfect for veggies and pita chips.
How to Store Leftovers
Store your labneh in an airtight container in the refrigerator. It will keep well for up to one week. Always use a clean spoon to avoid contamination. If you notice any off smell or mold, discard it immediately. You can also freeze labneh, but the texture may change slightly upon thawing — it might become grainy, so it’s best used in cooked dishes if frozen.
FAQ
Can I use low-fat or non-fat yogurt to make labneh?
You can, but the texture won’t be as creamy or rich. Full-fat yogurt yields the best results for a smooth, luscious labneh. Low-fat varieties will produce a thinner, less satisfying spread.
How long does it take to make labneh?
Typically, labneh requires 24 to 48 hours of straining in the refrigerator. The longer you strain, the thicker the labneh becomes. Check the texture after 24 hours to decide if you want it thicker.
What can I do with the leftover whey?
Whey is highly nutritious and can be used in smoothies, soups, bread dough, or even as a cooking liquid for grains like rice or quinoa. Don’t throw it away!
Is labneh safe for people with lactose intolerance?
Labneh contains less lactose than regular yogurt because much of the whey (and lactose) is drained off. Some people with mild lactose intolerance may tolerate it well, but it depends on individual sensitivity.
Conclusion
Making homemade labneh is a simple, rewarding kitchen project that yields a deliciously creamy and tangy spread perfect for countless dishes. With just yogurt and a pinch of salt, you can create a versatile dairy delight that rivals store-bought versions in freshness and flavor. Whether you enjoy it plain, flavored with herbs and spices, or as a dip or spread, labneh is a fantastic addition to any meal. Try this easy recipe today and discover the joy of homemade labneh in your own kitchen!
Homemade Labneh Recipe
Ingredients
- 2 pounds full-fat whole milk yogurt Greek-style or natural yogurt works best for a creamy texture
- ½ teaspoon salt optional, adjust to taste depending on your yogurt’s natural saltiness
Instructions
- Start with good-quality full-fat yogurt. You can use Greek yogurt for an extra thick result or natural plain yogurt. Avoid flavored or sweetened varieties, as they will affect the taste and texture of your labneh.
- In a large bowl, gently stir the salt into the yogurt until it’s evenly distributed. This step is optional but highly recommended as the salt enhances the flavor and helps with preservation.
- Line a fine-mesh strainer or colander with a double layer of cheesecloth, muslin, or a clean cotton kitchen towel. Place the strainer over a large bowl to catch the whey as the yogurt drains.
- Pour the salted yogurt into the lined strainer. Fold the cloth over the top of the yogurt to cover it. This protects the yogurt from contaminants and helps keep the texture smooth.
- Place the entire setup in the refrigerator. Allow the yogurt to drain for 24 to 48 hours, depending on how thick you want your labneh. The longer it drains, the thicker and creamier it becomes. For a spreadable consistency, 24 hours is usually perfect; for a cream cheese-like texture, aim for 48 hours.
- Once drained, transfer the labneh to a clean container. It will have a smooth, spreadable consistency. Keep it refrigerated and use within one week for the best taste and freshness.
Equipment
- Large Bowl
- Fine-mesh Strainer or Colander
- Cheesecloth or Muslin or Cotton Kitchen Towel
- Refrigerator
