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Homemade Labneh Recipe

Labneh is versatile, creamy yoghurt cheese that makes a perfect spread or dip for your meze table, breakfast table or for a quick, healthy snack. Store as a spread or create labneh balls for individual servings.

Prep Time
20 mins
Additional Time
1 d
Total Time
1 d 20 mins
Servings: 12 balls
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 400 grams thick natural yoghurt (full fat)
  • ½ teaspoon salt
For Labneh Balls
  • olive oil (enough to immerse the labneh balls)
  • 2 teaspoons chilli flakes (to infuse in the oil )
  • 2 tablespoons mixed sesame and nigella seeds (to coat the labneh balls)

Instructions

For The Labneh
    Cup of Yum
  1. Mix your yoghurt and salt together, thoroughly.
  2. Place onto your strainer and suspend the strainer over your bowl.
  3. Now place in the fridge for 24 hours or until all the liquid has stopped dripping into your bowl, below.
  4. Spoon the labneh cheese into an airtight container and store, refrigerated, for up to two weeks.
For The Labneh Balls
  1. Rub a drop of olive oil into the palms of your hands to prevent the labneh from sticking.
  2. Take a heaped teaspoon of labneh at a time and roll it into little balls.
  3. If using, roll each labne ball in your sesame and nigella seeds.
  4. Place each ball carefully into your jar.
  5. Now (if using) sprinkle your chilli flakes into the jar.
  6. Pour olive oil into the jar until your labneh balls are immersed.
  7. Place lid on the jar and either store in a cool dark place or in the fridge for around 2 weeks.

Notes

  • The key to this labneh recipe is great quality, full fat natural yoghurt. We use locally produced natural süzme yoghurt (strained yoghurt) but good quality Greek yoghurt is also fine.
  • Even though our yoghurt is thick and creamy, it still releases liquid whey overnight.
  • The amount of liquid your yoghurt releases will depend on the brand.
  • We reserve our fine-mesh strainer for making labneh. If you don't want to place your yoghurt directly on the strainer, you can wrap it in cheesecloth, muslin or line your strainer with paper towels.
  • For us, 400 grams of yoghurt makes 12 labneh balls.
  • If your yoghurt contains a lot of liquid, this will result in less labneh once it has strained.
  • If you want to make labneh balls, you can store in them in olive oil as they are - or experiment by rolling them in different herbs and spices. 
  • We haven't done any nutritional information for our homemade labneh recipe because it depends which yoghurt you use and whether or not you are making labneh balls.