Homemade Labneh Recipe
Homemade labneh is a simple, creamy, and tangy strained yogurt spread that is versatile and easy to make at home with just yogurt and salt.
Servings: 4 servings
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
Notes
Use full-fat yogurt for the best creamy texture. Strain in the refrigerator to keep it safe. Cheesecloth alternatives include a clean, lint-free cotton dish towel or nut milk bag. Save the whey for use in smoothies, soups, or baking. Adjust thickness by checking every 12 hours after the first day. Flavor additions like fresh herbs, garlic, or spices can be mixed in after straining. Serve drizzled with olive oil and sprinkled with za’atar or sumac for an authentic experience. Labneh can be stored refrigerated for up to one week and can be frozen though texture may change.