Labneh is a creamy, tangy, Middle Eastern spread made with strained plain yogurt and served with a drizzle of olive oil and a sprinkle of za’atar spice or chopped fresh herbs over the top. It is often referred to as “yogurt cheese”. It is a staple in Middle Eastern cuisine, the way tzatziki is in Greek cuisine. I have only learned about this delicious spread recently and after making it one time, I was hooked!
How to make labneh at home:
Even though nowadays you can find labneh in the dairy aisle of many grocery stores, learning how to make labneh at home is super easy, especially since you need only two ingredients! All you need is some good quality plain yogurt (I use a Greek yogurt with a 2% fat content for more body than a 0% fat would give) and a little salt. Mix the two ingredients together, place the yogurt in a cheesecloth-lined strainer over a bowl, and let it drain in the refrigerator overnight or at least for several hours. Thats all! Often, you see labneh being strained by hanging the yogurt in cheesecloth from the kitchen faucet, but letting it drain in the refrigerator will preserve it better.
Is labneh healthy?
Unless you follow a dairy-restricted diet, this is very healthy for you. It is basically double-strained Greek yogurt, which means that it is high in protein and rich in probiotics. The more you strain it, the thicker it becomes, and the higher the protein concentration.
How to serve labneh:
- Labneh is a thick, creamy spread that is typically accompanied with warm, toasted pita bread and served as an appetizer or as a spread in sandwiches and bagels.
- It tastes great slathered on a piece of toasted bread (I like to think of it as a more flavorful and softer version of cream cheese).
- Serve it as part of a meze platter or a veggie board.
- You can also serve it as a delicious sauce alongside grilled or roasted meat.
- Lightly sweetened with a little honey, resembles the texture of Mascarpone and is a great base for simple poached fruit.
How to store labneh:
You can store homemade labneh the exact same way as regular yogurt: in the refrigerator for about two weeks. Something tells me though, that there is no chance that it will last that long!
- 32 oz.(4 cups) Greek yogurt (I used Fage 2%)
- 1 tsp. fine sea salt
- Toppings
- 3 TBSPS. extra virgin olive oil
- 2 TBSPS. pine nuts, toasted
- --- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
- --- toasted sesame seeds (optional)
- In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
- Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
- To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.
Other Mediterranean appetizers you might like, to make a meze platter:
Oven Baked Feta with Tomatoes and Peppers
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I’ve been eating Labneh once a week for several years now, and can attest to how delicious it is. Can’t wait to try YOUR recipe for it, Marilena!
Thank you Sara. The homemade version of it is so simple and I am glad you are going to try it!
I seem to have missed this post, just found it accidentally in my WP Reader. Over here I can’t get labneh at the supermarket, so I’m definitely going to try your recipe!
I hope you do Kiki. It is really delicious – I know you are going to like it!
Is the plate on top to cover it while it drains, or to apply pressure as well as cover it?
Hi Shannon,
Yes, the plate helps apply pressure – the cheesecloth itself, folded over the yogurt helps cover the yogurt!
I’d love to receive your recipes
June