This labneh recipe is one you will want to make over and over again. It is simple, creamy, and there are endless ways for it to be enjoyed.
Labneh cheese takes regular yogurt and a little salt and turns it into a delicious soft cheese with the perfect tangy flavor and spreadable texture.
Use it as a spread on warm sourdough naan, on a sandwich with whole wheat sandwich bread or even in a delicious wrap on a fresh sourdough tortilla. You can also turn it into a dip topped with fresh herbs, za’atar, and a little bit of lemon zest. This is my favorite way to eat it and it goes great with sourdough discard crackers, warm pita bread or fresh veggies!
However you decide to enjoy this delicious labneh recipe, it is sure to be a delight to your taste buds and might even become a new family favorite!
Why You’ll Love This Recipe
Easy – This creamy yogurt cheese could not be simpler with only 5 minutes of prep time and 24 hours of hands off waiting time for the straining process.
Versatile – This labneh recipe has a creamy consistency that can be used in so many ways. From a thick spread, to a tasty dip with different toppings, it’s hard to go wrong!
Cheese making – If you are new to cheese making this is a very simple and easy recipe to get you started. You can also try making homemade cottage cheese, homemade ricotta and fresh mozzarella cheese.
Ingredients
Full fat plain yogurt – Besides salt this is the only ingredient that you will need. You can also use a full fat plain Greek yogurt. This is also a great way to use your own homemade yogurt in the instant pot.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Labneh
Step 1: Stir ½ teaspoon of salt into a 750-gram tub of full-fat yogurt.
Step 2: Line a fine mesh strainer with two layers of cheesecloth and place it over a small bowl. Transfer the salted yogurt into the strainer.
Step 3: Cover the setup with plastic wrap or a clean dish towel, and refrigerate for 24 hours to allow the whey to drain off.
Step 4: The next day, after 24 hours, scoop the thickened labneh into a shallow bowl or plate. Drizzle with olive oil, sprinkle with za’atar, and garnish with fresh mint if desired. Serve with dippers like cucumber slices, cherry tomatoes, pita chips, or warm naan.
Tips for Labneh
- Use the liquid whey that’s drained off to kick start fermentation projects such as fermented lemonade.
- If you don’t have cheesecloth for straining, you can also use a tea towel.
- Optional toppings for the labneh: olive oil, zaatar, mint leaves, olives, pine nuts, fresh lemon, dill, tomatoes, chives, or cucumber ribbons.
Recipe FAQs
Store leftover labneh in an airtight container in the fridge for up to 2 weeks.
Labneh is a creamy cheese made of plain yogurt and salt. It is strained to remove the whey and then used in a variety of dishes with its thick and creamy texture.
Labneh goes through more straining to remove more of the whey from the yogurt, resulting in a thicker and creamier result than Greek yogurt.
Yes. It is packed full of probiotics making it a great addition to your diet to promote a balanced and healthy gut.
More Delicious Recipes from the Farmhouse
- Sourdough Strawberry Shortcake
- How To Make Scrambled Eggs
- Easy Italian Beef in the Instant Pot
- The Best Sourdough Discard Monster Cookies
- Homemade Strawberry Jam Sweetened with Honey
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
How To Make Easy Homemade Labneh With Yogurt
Equipment
Ingredients
- 3 cups full fat plain yogurt , (6% M.G.)
- 1/2 teaspoon salt
- olive oil, za'atar and fresh mint, optional
Instructions
- Stir ½ teaspoon of salt into a 750-gram tub of full-fat yogurt.
- Line a fine mesh strainer with two layers of cheesecloth and place it over a small bowl. Transfer the salted yogurt into the strainer.
- Cover the setup with plastic wrap or a clean dish towel, and refrigerate for 24 hours to allow the whey to drain off.
- The next day, after 24 hours, scoop the thickened labneh into a shallow bowl or plate. Drizzle with olive oil, sprinkle with za’atar, and garnish with fresh mint if desired. Serve with dippers like cucumber slices, cherry tomatoes, pita chips, or warm naan.
Notes
- Use the liquid whey that’s drained off to kick start fermentation projects such as fermented lemonade.
- If you don’t have cheesecloth for straining, you can also use a tea towel.
- Optional toppings for the labneh: olive oil, zaatar, mint leaves, olives, pine nuts, fresh lemon, dill, tomatoes, chives, or cucumber ribbons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
