Homemade Labneh
User Reviews
5
-
Prep Time
5 mins
-
Straining Time
2 d
-
Total Time
2 d 5 mins
-
Servings
8 servings
-
Calories
69 kcal
-
Course
Appetizer, Condiments
-
Cuisine
Mediterranean, Lebanese, Arabian
Homemade Labneh
Description
Homemade Labneh involves straining plain whole milk yogurt mixed with a small amount of salt through a thick cheesecloth-lined strainer. The straining process removes whey over one to three days depending on desired thickness. This yields a dense yogurt cheese with a concentrated tang and smooth texture.
The resulting labneh is creamy with a slight firmness that makes it perfect as a dip, spread, or base for garnishes like za’atar spice and olive oil which add herbal and fruity notes. The use of whole milk yogurt contributes to its richness and full flavor.
The simplicity of ingredients highlights the tangy dairy and lets the toppings complement it. Labneh works well for breakfast, snacks, or as part of Middle Eastern meals paired with warm bread or vegetables.
Store prepared labneh in an airtight container refrigerated up to two weeks. Greek yogurt can be used as an alternative to whole milk yogurt, though the texture and flavor may differ slightly. The recipe advises careful measurement of salt to balance the tanginess without overpowering.
Ingredients
- 32 ounces whole milk yogurt plain
- ⅛ teaspoon salt
- Za’atar for serving
- extra virgin olive oil for serving
Instructions
- Line a fine strainer with a thick cheesecloth and set over a bowl.
- Place the yogurt into the cheesecloth carefully and sprinkle it with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering into the yogurt.
- Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your desired thickness.
- Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern on top of the labneh.
Notes
- Store labneh refrigerated in an airtight container for up to two weeks for best freshness.
- Using whole milk yogurt provides richer texture and flavor; Greek yogurt can substitute but may alter consistency.
- Use za’atar and extra virgin olive oil as traditional garnishes to enhance the flavor profile.
- Adjust straining time between 24 to 72 hours to achieve preferred labneh thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 88mg | 4% |
| Potassium | 176mg | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 137mg | 14% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
