Homemade Labneh
Homemade labneh is thick, tangy strained yogurt that turns a tub of plain yogurt into a creamy spread. Serve it with olive oil, herbs, pita, vegetables, or anything that likes a little cool, salty richness.
Total
10 min
Servings
About 2 cups, serving 6 to 8
Level
Easy
Labneh is yogurt that has been strained until it becomes thick, smooth, and spreadable. It is common across the Middle East and is often served with olive oil, za’atar, herbs, olives, and warm bread.
The method is simple: stir salt into plain yogurt, spoon it into a lined strainer, and let time do the work in the refrigerator. After 12 to 24 hours, the yogurt loses extra whey, which is the watery liquid, and becomes rich and scoopable.
Use whole-milk yogurt for the creamiest labneh. Greek yogurt works too, but it strains faster because some liquid has already been removed.
01What you'll need
Ingredients
5 items · About 2 cups, serving 6 to 8
- 4 cups plain whole-milk yogurt, not sweetened or flavored
- 3/4 teaspoon fine sea salt or kosher salt
- Extra-virgin olive oil, for serving
- Za’atar, dried mint, sumac, or Aleppo pepper, for serving, optional
- Warm pita, crackers, sliced cucumbers, radishes, or olives, for serving
02How to make it
Step-by-step
1. Line the strainer
Set a fine-mesh strainer over a deep bowl. Line the strainer with a clean cheesecloth, a thin clean kitchen towel, or a large coffee filter. Make sure the bowl has enough space under the strainer so the liquid can drip without touching the yogurt.
2. Season the yogurt
Add the yogurt and salt to a mixing bowl. Stir well until the salt is evenly mixed in. The salt helps season the labneh and encourages the yogurt to release some liquid.
3. Spoon it in
Transfer the salted yogurt into the lined strainer. Smooth the top with a spoon, then loosely fold the cloth over the yogurt to cover it.
4. Chill and drain
Place the bowl and strainer in the refrigerator. Let the yogurt drain for 12 to 24 hours. After 12 hours, it will be thick and soft. After 24 hours, it will be firmer and more spreadable.
5. Check the texture
Unfold the cloth and test the labneh with a spoon. If you want it thicker, cover it again and refrigerate for a few more hours. If it is thicker than you like, stir in 1 to 2 teaspoons of the drained whey or a little fresh yogurt to loosen it.
6. Transfer to a bowl
Spoon the labneh into a clean serving bowl or storage container. Discard the whey, or save it for smoothies, bread dough, pancakes, or soups where a little tang is welcome.
7. Serve with toppings
Make a shallow swirl in the labneh with the back of a spoon. Drizzle with olive oil and sprinkle with za’atar, sumac, dried mint, or Aleppo pepper if you like. Serve cold with pita, crackers, raw vegetables, olives, or roasted vegetables.
03From our kitchen
Cook's tips
- Make-ahead: Labneh is a good make-ahead recipe. Strain it the day before you plan to serve it, then keep it covered in the refrigerator until needed.
- Storage: Store labneh in an airtight container in the refrigerator for up to 1 week. Always use a clean spoon to help it stay fresh.
- For thicker labneh balls: Strain the yogurt for 36 to 48 hours, then roll into small balls with clean hands. Store covered in olive oil in the refrigerator and use within 1 week.
- Yogurt choice: Whole-milk plain yogurt gives the smoothest result. Low-fat yogurt works, but the labneh will taste leaner and may be less creamy. Avoid sweetened or flavored yogurt.
- Greek yogurt swap: You can use plain Greek yogurt. Start checking after 6 to 8 hours because it is already strained and will thicken quickly.
- No cheesecloth: Use a clean, thin cotton towel, a nut milk bag, or sturdy coffee filters. Avoid thick terry towels because they can absorb too much yogurt and may leave lint behind.
Cook's note
The final yield depends on the yogurt brand and how long you strain it. Regular whole-milk yogurt usually reduces from 4 cups to about 2 cups of labneh after 18 to 24 hours.
04Frequently asked
Questions & answers
Can I make labneh without cheesecloth?
Yes. A clean thin kitchen towel, nut milk bag, or large coffee filter works well. The goal is to hold the yogurt while letting the watery whey drip through.
How long should I strain labneh?
Strain for 12 hours for a soft dip, 18 to 24 hours for a thick spread, or up to 48 hours for a firmer texture that can be rolled into balls.
Can I use non-dairy yogurt?
You can, but results vary. Choose an unsweetened, plain non-dairy yogurt with a thick texture, such as coconut or soy. It may need extra draining time, and the flavor will depend on the yogurt you use.
Why is my labneh too runny?
It may need more time to drain, or the yogurt may have a high water content. Put it back in the lined strainer and chill for a few more hours. Also check that the bottom of the strainer is not sitting in the drained liquid.
What do I do with the leftover whey?
Use whey in smoothies, pancake batter, bread dough, marinades, or soups. It is tangy and slightly salty, so taste before adding extra salt to the recipe.
05Keep cooking
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