Once you realize how easy it is to make homemade labneh, you’ll be making it again and again. Labneh yogurt dip is thick, creamy, and delicious spread on anything.
Growing up in a Middle Eastern household, we have been enjoying labneh my entire life. Whether it’s spread over pita bread, dolloped on top of beef shawarma or used as a dip with veggies, nothing beats the silky, creamy and tangy flavor of labneh.
What is Labneh?
Common in Middle Eastern cuisine, labneh is a thick, creamy, and tangy spread made from full-fat yogurt that has been strained overnight. About half the calories and fat of cream cheese, labneh is relatively low calorie and light.
What equipment do you need to make yogurt cheese?
Labneh can be stored in an air-tight container in the refrigerator for up to 10 days.
Traditionally, we like to enjoy it drizzled with olive oil, za’atar and salt then scooped with pita bread, pita chips or veggies.
I’m afraid no you can’t substitute Greek yogurt for this recipe as Greek yogurt is already strained.
Of course, the options for topping labneh are limitless. Other good ideas include smoked paprika, scallions, sumac or simply salt and pepper.
Your fork is waiting.
How To Make Homemade Labneh
- 32 ounces whole milk plain yogurt
- olive oil and za'atar optional toppings
- pita chips to serve, optional
- Place a fine mesh strainer on top of a large bowl.
- Line the strainer with cheese cloth then add all of the yogurt to the strainer.
- Let yogurt strain until thick, at least 8 or up to 3 days, in the refrigerator.
- Drizzle with olive oil, za'atar and salt before serving with pita chips if you wish.
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