This best homemade labneh recipe makes a thick and creamy spread, also known as yogurt cheese. It’s great on bagels, sandwiches, or as a dip for flatbread!
Labneh is another Mediterranean food we found Mexico (enough by the way!). We ordered it with a trio of dips that also included hummus and Baba Ganoush. It seemed like the creamy, slightly tart cheese had to be some kind of sophisticated Middle Eastern concoction. We learned that labneh, known as labneh cheese or yogurt cheese, is nothing more than strained yogurt. The first labneh recipe I found made it so easy that I insisted on checking it in three or four other places just to be sure. Read on for our Labneh recipe!
What is Labneh?
Labneh, known as labneh cheese or yogurt cheese, is simply yogurt that is strained overnight and then mixed with salt. This very thick Mediterranean yoghurt cheese is a suitable dip for pita bread or vegetables. The consistency and taste are somewhere between sour cream, yoghurt and cream cheese. It is usually served with olive oil and some spices or herbs (paprika, garlic, thyme, etc.).
It’s also delicious as a spread or for anything else that needs a little spice. You can even use it in baked goods instead of cream cheese or Greek yogurt – the possibilities are endless!
How to make Labneh: a tutorial
To make this super thick strained Labneh cheese, you start with a container of plain yogurt. Whole milk yogurt works best for this labneh recipe because it’s thicker than nonfat yogurt and has a lot more flavor. And if you like Really thick labneh, use plain greek yogurt instead of regular yogurt (you may not need to strain greek yogurt for as long though). Here are the basic steps to making Labneh (or go to the full recipe):
Step 1: Mix whole milk yoghurt and salt.
In a bowl, combine 32 ounces plain yogurt with whole milk and 1 teaspoon kosher salt.
Step 2: Filter the yogurt for 24 hours.
Once you’ve mixed the yogurt, all you have to do is pour it through cheesecloth and tie it to a wooden spoon. Hang the spoon over the mouth of a pitcher. Then put it in the fridge for a full 24 hours so that the whey has enough time to separate from the yoghurt.
Step 3: Remove from cheesecloth. Store in the fridge or use right away!
After 24 hours, you should be left with a thick, creamy labneh. Homemade labneh will keep in the fridge for up to two weeks. But usually by this time everything is gone!
What to do with leftover whey?
After making Labneh, protein-rich whey will be left at the bottom of your pitcher. What to do with leftover whey from Labneh making? You can try using it in breads, smoothies, etc. To be honest, we’ve never reused whey ourselves, but we’re interested in experimenting. Let us know if you’ve tried this in the comments below!
10 Best Ways to Use Labneh
There are so many ways to use this labneh recipe! From a dip to a spread to soups and cereal bowls, there are countless uses for labneh cheese. Here are some of the best ways to use this yogurt and cheese recipe:
- Soaking: Prepare a labneh dip with crackers or bread.
- Bagels: On a bagel with Everything Bagel Seasoning.
- Sandwiches: Spread on the pear and walnut sandwich.
- Fancy Toast: Try radish ricotta toast or radish toast.
- Insert: Prepare a creamy sauce with the Creamy Marinara Pasta.
- In Macaroni and Cheese: Use it instead of yogurt in Greek yogurt macaroni and cheese.
- soups: Garnish creamy soups like Cauliflower Soup with Moroccan Spices.
- Stews: Drizzle a spoonful over a Moroccan chickpea stew.
- cereal bowls: A spoon over a bowl of roasted fall greens.
- Crepes: Use it in Greek yogurt pancakes or sweeten it with maple for a dollop on top.
This labneh recipe is…
Vegetarian and gluten free.
The description
This best homemade labneh recipe makes a thick and creamy spread, also known as yogurt cheese. It’s great on bagels, sandwiches, or as a dip for flatbread!
- 32 ounces normal whole milk yoghurt
- 1 teaspoon kosher salt
- cheesecloth or handkerchief
- In a bowl, combine whole milk yogurt and 1 teaspoon kosher salt.
- Pour the yogurt into a cheesecloth or tissue and tie onto a wooden spoon. Hang the muslin over a pitcher and let it drain in the fridge for 24 hours.
- After 24 hours, several cups of whey should flow out of the yogurt. That’s it! Transfer the labneh to a container or use immediately. Can be kept in the fridge for up to 2 weeks.
- Category: Page
- Method: Mixed
- Kitchen: middle East
Keywords: Labneh recipe, homemade labneh, yogurt cheese, labneh cheese, how to make labneh, sifted yogurt
Looking for easier Middle Eastern recipes?
Middle Eastern recipes are packed with flavor and many popular dishes are actually vegetarian! Here are some of our favorite Middle Eastern-inspired recipes:
- Classic Homemade Hummus Easy Homemade Hummus has the BEST tangy flavor and creamy texture — plus it’s a lot cheaper and tastier than store-bought!
- Classic falafel This is how falafel is made: the authentic way! It tastes like a restaurant, herbaceous and deep fried. Try it in the ultimate falafel sandwich.
- Best Tahini Dressing A vegan lemon tahini dressing that’s perfect for anything: a Buddha bowl, a sandwich or a veggie burger, or as a dip!
- Easy Shakshuka with Feta A classic dish of poached eggs in a hearty tomato sauce, suitable for brunch, lunch or dinner.
More homemade spreads and dips
Last update: October 2019
