Labneh Recipe: Labneh, often called “yogurt cheese,” is a creamy, tangy spread made by straining yogurt until it reaches a rich, thick consistency. Think of it as a cross between Greek yogurt and cream cheese. It’s luxuriously smooth, mildly tart, and versatile enough to use in both savory and sweet dishes. If you’ve never tried it before, you’re seriously missing out on one of the Middle East’s best-kept culinary secrets!
Origins of Labneh
Labneh has deep roots in Middle Eastern cuisine, especially in countries like Lebanon, Syria, Jordan, and Palestine. For centuries, it has been a staple on breakfast tables, served with olive oil, za’atar, and warm bread. Traditional methods of making labneh were designed to preserve milk by transforming it into a longer-lasting, delicious product. It’s a wonderful example of how simple, traditional techniques can create something truly extraordinary.
Why You Should Make Labneh at Home
Health Benefits of Labneh
Not only is labneh delicious, but it’s also packed with health benefits. It’s high in protein, calcium, and probiotics, which are essential for a healthy gut. Since it’s made by straining yogurt, labneh is lower in lactose, making it easier for people with mild lactose sensitivities to enjoy. Plus, it’s significantly lower in fat compared to cream cheese or other traditional spreads — so you can indulge guilt-free!
Cost Savings and Freshness
Buying fancy labneh from the store can get expensive, but making it at home is super budget-friendly. All you need is some good-quality yogurt and a bit of patience. Homemade labneh is not only fresher but also free from preservatives and artificial additives. Once you make it yourself, you’ll wonder why you ever bought it premade.
Ingredients You’ll Need
Choosing the Right Yogurt
The foundation of great labneh is excellent yogurt. Always go for full-fat plain yogurt for the creamiest, richest results. Low-fat or non-fat yogurts just won’t cut it — you’ll end up with a less satisfying texture and taste. If you want even thicker labneh, Greek yogurt is a fantastic choice because it’s already partially strained.
Pro Tip: Make sure the yogurt contains live active cultures — these not only enhance the flavor but also boost the probiotic benefits.
Optional Add-ins for Flavor
- Salt: A must for authentic flavor
- Olive oil: For drizzling
- Za’atar: A herby Middle Eastern spice blend
- Chili flakes: For a spicy kick
- Fresh herbs: Like dill, mint, or parsley
- Garlic: For a savory twist
Get creative! Labneh is a blank canvas that pairs well with countless flavors.
Tools Required for Making Labneh
Essential Kitchen Equipment
Luckily, making labneh doesn’t require any fancy gadgets. Here’s what you’ll need:
- A large bowl to catch the whey
- A fine mesh strainer or colander
- Cheesecloth, nut milk bag, or even a clean kitchen towel
- A spoon or spatula for transferring the yogurt
- Rubber bands or kitchen twine if you want to hang the yogurt for draining
That’s it! Simple tools for simple, delicious food.
Step-by-Step Labneh Recipe
Step 1: Preparing the Yogurt
Start by seasoning your yogurt with a little salt — about ½ teaspoon per cup of yogurt is a good place to start. Mix thoroughly to ensure even seasoning. This salt not only enhances the flavor but also helps draw out the whey during the draining process.
Step 2: Draining the Yogurt
- Line your colander with a few layers of cheesecloth or a clean kitchen towel.
- Place the colander over a deep bowl to catch the whey.
- Pour the salted yogurt into the cloth-lined colander.
- Gather the edges of the cloth together and tie them up with a rubber band or kitchen twine.
- If you want extra thick labneh, hang the bundle over the sink or a bowl so it can drip freely.
Let it drain in the refrigerator for 12–24 hours depending on your desired consistency. Longer draining equals thicker labneh.
Step 3: Flavoring and Storing Labneh
Once it’s thick and creamy, transfer the labneh to a clean container. Drizzle it generously with olive oil and sprinkle with your favorite toppings like za’atar or herbs. It’s now ready to serve or store!
Tips for Perfect Labneh
Common Mistakes to Avoid
Even though making labneh is straightforward, there are a few pitfalls that could trip you up:
- Using low-fat yogurt: Always opt for full-fat. Low-fat yogurts just don’t have enough creaminess to deliver that luscious texture we all love.
- Not enough draining time: Patience is key. Cutting the draining process short results in a runnier spread that doesn’t have that dreamy thickness.
- Over-salting: A little salt enhances the flavor beautifully, but too much can overpower the delicate taste of the labneh.
- Poor quality yogurt: You can’t make amazing labneh from subpar yogurt. Choose the best plain yogurt you can find—organic if possible.
- Skipping refrigeration: Always drain the yogurt in the fridge. Letting it sit out at room temperature could encourage unwanted bacterial growth.
By paying attention to these details, you’ll nail perfect labneh every time!
Different Ways to Serve Labneh
Labneh as a Dip
The classic way to serve labneh is as a dip. Smooth it onto a plate, make some decorative swirls with the back of a spoon, and drizzle it with a generous amount of good olive oil. Sprinkle it with za’atar, sumac, or even toasted sesame seeds. Serve it alongside warm pita bread, fresh veggies, or crackers for an appetizer that’ll disappear in minutes.
Labneh Cheese Balls
Fancy it up a little? Roll your thick labneh into small balls and coat them with herbs, crushed nuts, or spices. You can even marinate them in olive oil infused with garlic, chili, and rosemary. These labneh balls make an amazing addition to a cheese board or a fancy brunch spread. Plus, they store well in oil, extending their shelf life while packing in extra flavor.
Labneh on Toast
Move over avocado toast! Labneh on toast is the ultimate breakfast or quick lunch option. Spread a generous layer over toasted sourdough, top it with sliced tomatoes, cucumbers, a sprinkle of flaky salt, and a drizzle of olive oil. Add a few fresh herbs, and you’ve got yourself a Mediterranean masterpiece that’s as beautiful as it is tasty.
How to Store Labneh
Shelf Life and Storage Tips
Homemade labneh can stay fresh in the fridge for up to two weeks, especially if you store it properly:
- Keep it in an airtight container to prevent it from drying out or absorbing fridge odors.
- For longer storage, cover the surface with olive oil. This creates a protective barrier that keeps it fresher for longer.
- If you’ve made labneh balls and stored them in oil, they can last up to a month in the fridge.
Always use a clean spoon when scooping labneh to avoid introducing bacteria, which can cause it to spoil faster.
FAQs about Labneh Recipe
What is labneh made of?
Labneh is made by straining plain yogurt to remove most of its whey, creating a thick, creamy cheese. It typically only requires yogurt and a pinch of salt.
Is labneh the same as Greek yogurt?
No, although they are similar. Labneh is thicker and creamier than Greek yogurt because it’s strained longer. It also has a tangier, richer flavor, perfect as a spread or dip.
How long does homemade labneh last?
Homemade labneh can last up to 2 weeks when stored in an airtight container in the refrigerator. For longer freshness, you can cover it with olive oil.
Can I make labneh without cheesecloth?
Yes! If you don’t have cheesecloth, you can use a clean kitchen towel, a muslin cloth, or even multiple layers of paper towels to strain the yogurt.
Is labneh healthy?
Absolutely! Labneh is rich in protein, calcium, and probiotics. It’s also lower in carbs compared to regular yogurt, making it a healthy and satisfying choice.
What can I eat with labneh?
Labneh pairs well with pita bread, fresh veggies, za’atar, olive oil, or even as a creamy topping for grilled meats and salads.
Conclusion
Labneh is one of those magical foods that’s incredibly easy to make yet feels totally luxurious. With just yogurt, a bit of salt, and some patience, you can whip up a creamy, tangy spread that’s versatile, healthy, and utterly delicious. Whether you enjoy it as a dip, rolled into fancy cheese balls, or slathered on your morning toast, homemade labneh is sure to become a staple in your kitchen.
So, next time you have a tub of yogurt lying around, why not turn it into something truly special? Once you taste homemade labneh, you’ll be hooked — trust me!
