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5.0 from 90 votes

Easy Homemade Labneh Recipe

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe results in a tangy spread that you can top with extra virgin olive oil and serve with warm pita. 

Prep Time
5 mins
Refrigeration
1 d
Total Time
1 d 5 mins
Servings: 2 cups
Calories: 208 kcal
Course: Appetizer
Cuisine: Middle Eastern

Ingredients

  • 24 oz whole milk yogurt
  • 1 tsp salt
To serve:
  • pita bread
  • olive oil extra virgin
  • zaatar

Instructions

    Cup of Yum
  1. In a large bowl, mix the yogurt with salt.
  2. Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.
  3. Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.
  4. Put this in the fridge for 24 to 48 hours.
  5. 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).
  6. Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.

Notes

  •  
  • A common way to store labneh is to roll it into small balls and preserve them in olive oil. To do so, once the labneh is ready, roll it into 1 inch balls. Place the balls on a large plate lined with a paper towel and refrigerate for 24 hours. Then place the labneh balls in a glass jar and pour enough olive oil to cover the balls completely. You can add herbs such as fresh oregano or thyme if you like. Keep this jar in the fridge for up to two weeks and use labneh balls as you please. You can use the leftover olive oil to make homemade salad dressing. 
  • Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt. 
  • Store the labneh leftovers in an airtight container and refrigerate for up to a week. 
  • Labneh is a healthier alternative to cream cheese and can be served for breakfast with some bread, cucumber, tomatoes and walnuts. 
  • Labneh balls: A common way to store labneh is to roll it into small balls and preserve them in olive oil. To do so, once the labneh is ready, roll it into 1 inch balls. Place the balls on a large plate lined with a paper towel and refrigerate for 24 hours. Then place the labneh balls in a glass jar and pour enough olive oil to cover the balls completely. You can add herbs such as fresh oregano or thyme if you like. Keep this jar in the fridge for up to two weeks and use labneh balls as you please. You can use the leftover olive oil to make homemade salad dressing. 
  • Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt. 
  • Store the labneh leftovers in an airtight container and refrigerate for up to a week. 
  • Labneh is a healthier alternative to cream cheese and can be served for breakfast with some bread, cucumber, tomatoes and walnuts. 

Nutrition Information

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 (15%) Sugar 16g (32%) Vitamin A 337IU (7%) Vitamin C 2mg (2%) Calcium 412mg (41%) Iron 1mg (6%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 208

% 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.