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How to Make Homemade Labneh

    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.

    Scooping Yogurt Labneh

    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?

    All you need is a large bowl, a fine-mesh strainer (I like this one by OXO), and cheesecloth.

    Homemade Labneh

    How long will labneh last in the refrigerator?

    Labneh can be stored in an air-tight container in the refrigerator for up to 10 days.

    How do you serve labneh?

    Traditionally, we like to enjoy it drizzled with olive oil, za’atar and salt then scooped with pita bread, pita chips or veggies.

    Can I use Greek yogurt instead of whole milk plain?

    I’m afraid no you can’t substitute Greek yogurt for this recipe as Greek yogurt is already strained.

    Labneh with Zaatar

    Of course, the options for topping labneh are limitless. Other good ideas include smoked paprika, scallions, sumac or simply salt and pepper.

    Yogurt Labneh

    Your fork is waiting.

    Labneh with Zaatar

    How To Make Homemade Labneh

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    Once you realize how easy it is to make homemade labneh, you'll be making it again and again. This yogurt dip is thick, creamy and delicious spread on anything.
    PREP: 8 hrs
    TOTAL: 8 hrs
    Save
    Servings: 12

    Equipment

    Strainer
    Cheesecloth

    Ingredients
     

    • 32 ounces whole milk plain yogurt
    • olive oil and za'atar (optional toppings)
    • pita chips (to serve, optional)

    Instructions
     

    • 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.
      Making Yogurt Labneh
    • 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.
      Drizzling Oil On Labneh

    Nutrition

    Serving: 2tablespoonsCalories: 46kcalCarbohydrates: 4gProtein: 3gFat: 2gSaturated Fat: 2gCholesterol: 10mgSodium: 35mgPotassium: 117mgSugar: 4gVitamin A: 75IUVitamin C: 1mgCalcium: 91mgIron: 1mg
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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