Easy Homemade Labneh Recipe
User Reviews
5
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Prep Time
5 mins
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Refrigeration
1 d
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Total Time
1 d 5 mins
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Servings
2 cups
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Calories
208 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Easy Homemade Labneh Recipe
Description
To make this Homemade Labneh, whole milk yogurt is mixed with salt and then strained in cheesecloth set over a bowl in the refrigerator. Over 24 to 48 hours, the whey drains out, leaving behind a thick, creamy cheese-like consistency. The slow straining concentrates the yogurt’s flavors and texture, producing a spreadable dairy product that is tangy but smooth.
The labneh’s richness is complemented by drizzled extra virgin olive oil and a sprinkle of zaatar spice blend, which adds herbal and savory notes. Served alongside warm pita bread, it becomes a fulfilling snack or part of a mezze platter. The process highlights simple ingredients transformed by time and technique into a versatile dairy staple.
Labneh can also be rolled into balls and preserved in olive oil with herbs for up to two weeks, adding convenience and a flavorful way to keep it. Using whole milk yogurt is key for the best texture and flavor, and leftovers can be stored in an airtight container in the fridge for up to a week.
Ingredients
- 24 oz yogurt whole milk
- 1 tsp salt
To serve:
- pita bread
- olive oil extra virgin
- zaatar
Instructions
- In a large bowl, mix the yogurt with salt.
- Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.
- Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.
- Put this in the fridge for 24 to 48 hours.
- After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).
- Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.
Notes
- Use whole milk yogurt rather than low-fat or non-fat for best texture and flavor.
- Roll labneh into 1-inch balls to store in olive oil with herbs for up to two weeks in the fridge.
- Save the leftover olive oil from labneh balls for making salad dressings.
- Store labneh in an airtight container in the refrigerator for up to one week.
- Serve labneh with warm pita bread and accompaniments like cucumber, tomatoes, or walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 208kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 1319mg | 55% |
| Potassium | 527mg | 11% |
| Sugar | 16g | 32% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 412mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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