Last Updated on May 3, 2022
Easy to make, and irresistible to eat, Labneh is a thick, creamy, tangy yogurt cheese which is used to for delicious dips and spreads. It is an essential ingredient in my Blood Orange & Roasted Beet Salad With Labneh & Pistachios. I highly recommend making your own, all you need is yogurt, salt, and time… see how to easy it is below!
Category: Cheese Total Time: Overnight Skill: Easy Diet: Low Carb, Keto, Vegetarian
WHAT IS LABNEH?
Labneh is a thick, strained yogurt “cheese” which hails from the Middle East. Deliciously thick and creamy with a rich flavor and tang, it is heaven to me. I am a lover of all things dairy and cheese but also an advocate for healthy eating. Labneh, happily, has all the healthy probiotic benefits of cultured yogurt. It is like yogurt with a little more oomph.
THE INGREDIENTS
Making Labneh couldn’t be simpler. All you need is yogurt, salt, and time. It is important to use high quality ingredients, because with so few, the quality really shows through and can really make it so much better. This is my philosophy on cooking in general, simple recipes that showcase beautiful, fresh, ingredients.
For the labneh, choose full fat plain yogurt. I used a cream top yogurt that I love from Maple Hill Creamery, because cream top. You could also use a full fat Greek yogurt. Labneh is traditionally made with cow’s milk, though you could substitute goat or sheep’s milk yogurt if you prefer, it will have some more tang to it.
For the salt, use sea salt or Himalayan salt. I use these almost exclusively. Himalayan salt contains more than 80 minerals and elements, including potassium, calcium, and iron. It contains less sodium than processed table salt, and lowers blood pressure.
STEP-BY-STEP INSTRUCTIONS
Step 1: Mix the yogurt and the Sea salt.
Step 2: Line a bowl with two layers of cheesecloth. Pour in the yogurt mixture.
Step 3: Gather the edges of the cheesecloth and squeeze around the yogurt. Secure with a tie.
Step 4: Hang the Cheesecloth Bundle Over A Bowl And Let It Strain Overnight. When it has reduced to a soft Cream cheese consistency it is ready.
It can take 24-48 hours to reach the desired consistency, which is essentially like a soft cream cheese. Alternate means of straining the yogurt are, placing the cheesecloth bundle in a sieve over a bowl in the fridge, or simply tying it to the faucet to drain over the sink. (I used a banana stand that I had and put that in the fridge overnight with a bowl underneath.)
Step 5: Remove from the cheesecloth and Stir To Mix.
WATCH THE RECIPE
Watch the recipe in action below. See the behind the scenes process and inspiration. For detailed step-by-step videos, make sure you check out the videos above. There’s more to watch on Instagram, Vimeo, YouTube, and TikTok. Sound on!
GET THE RECIPE
Below is the recipe card for this recipe. Here you can edit the scale of the recipe and change from to Imperial to metric. You can also print the recipe and pin it to Pinterest.
PrintHow To Make Labneh
Easy to make, and irresistible to eat, Labneh is a thick, strained yogurt “cheese” which hails from the Middle East. Deliciously thick and creamy with a rich flavor and tang, it is heaven to me. I am a lover of all things dairy and cheese but also an advocate for healthy eating. Labneh, happily, has all the healthy probiotic benefits of cultured yogurt. It is like yogurt with a little more oomph.
- Prep Time: 10 minutes
- Cook Time: Overnight
- Total Time: Overnight
- Yield: 8 Servings 1x
- Category: Cheese
- Method: Straining
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 32 ounces Of Full Fat Yogurt Or Greek Yogurt
- 3/4 Tsp Sea Salt Or Himalayan Salt
- Cheesecloth
- A short piece of string to tie
Instructions
- First, mix the yogurt and the sea salt in a bowl to combine.
- Next, line a bowl with two layers of cheesecloth. Pour the yogurt mixture into the cheesecloth.
- Gather the edges of the cheesecloth and gently squeeze around the yogurt to form a firm bundle. Tie around the top of the bundle with string to secure.
- Hang the cheesecloth over a bowl and let it strain overnight. (See other methods below.) When it has reduced to a soft cheese consistency it is ready. This time can vary from 24 to 48 hours depending on the type of yogurt used.
- Untie the cheesecloth bundle to reveal the labneh.
- Spoon the labneh into a bowl and stir to soften.
- It is now ready to use as a dip, or as a base for you favorite salad.
Notes
Additional Types Of Yogurt To Use
Traditionally Labneh is made with cow’s milk yogurt, but both Goat’s milk yogurt and Sheep’s milk yogurt can be substituted, they will have more tang.
Alternative Ways To Hang Labneh To Drain
Alternate means of straining the yogurt are placing the cheesecloth bundle in a sieve over a bowl in the fridge, or simply tying it to the faucet to drain over the sink. (I used a banana hanger that I had and put that in the fridge overnight with a bowl underneath.)
How To Store Labneh
Put labneh in an airtight container in the fridge. It will keep for 2 weeks.
Nutrition
- Serving Size: A generous smear
- Calories: 110
- Sugar: 4.5 g
- Sodium: 257.7 mg
- Fat: 5.7 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 10.2 g
- Cholesterol: 14.7 mg
Keywords: labneh, homemade cheese, cheese, yogurt, appetizers, pantry recipes, dips,
DID YOU MAKE THIS RECIPE?
If you make this Homemade Labneh be sure to leave a comment below! I’d love to hear from you. And tag me on Instagram @acultivatedliving so I can see!
What Did You Think?