Beautiful, Fresh & Uncomplicated Food & Entertaining

How To Make Labneh



8 Servings

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!

A bowl of homemade labneh yogurt cheese next to a cheesecloth used to strain the cheese.

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.

A serving plate smeared with homemade labneh yogurt cheese.

The Ingredients For Homemade Labneh

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.

The ingredients for making Labneh at home: full fat yogurt and sea salt

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 I’d love to see!

Labneh, a strained yogurt cheese is the delicious base for this blood orange and roasted beet salad.

How To Make: Labneh



Adjust Servings
32 Ounces Full Fat Yogurt Or Greek Yogurt
3/4 Tsp. Sea Salt Or Himalayan Salt
A Short Piece Of String To Tie


Mix the yogurt and the sea salt.
Mark as complete
Line a bowl with two layers of cheesecloth and pour in the yogurt mixture.
Mark as complete
Gather the edges of the cheesecloth and squeeze around the yogurt.
Gather the edges of the cheesecloth and squeeze around the yogurt. Secure with a tie.
Mark as complete
Hang the cheesecloth to strain overnight.
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.)
Mark as complete
Remove from the cheesecloth and place in a bowl.
Remove from the cheesecloth and place in a bowl. Stir to mix.
Mark as complete

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