How To Make Labneh

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!

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 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.

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!

How To Make: Labneh