How To Make Labneh Recipe

I absolutely love this recipe because it transforms simple ingredients into a deliciously creamy and tangy labneh, perfect for satisfying those Mediterranean cravings. Plus, it’s so flexible—you can customize it with a drizzle of olive oil and herbs to elevate everything from breakfast to a chic party dip!

I adore taking yogurt and turning it into a creamy, tangy spread, known as labneh. Using only whole-milk yogurt or Greek yogurt, along with a touch of salt, I whip up a delicious, protein-rich topper.

If I had my druthers, I would drizzle it with olive oil and sprinkle za’atar (a Middle Eastern spice blend) over the top. However, if I don’t have za’atar on hand (which is surprisingly often), I use fresh herbs or simply drizzle olive oil over it for a flavor boost.

Ingredients

Yogurt made from whole milk or Greek yogurt: This creamy yogurt rich in protein and probiotics serves as the foundation for labneh, providing the potent flavor and thick, smooth texture associated with this Middle Eastern dish.

Salt: Intensifies labneh’s natural tang, and creamy consistency, and enhances the flavor while simultaneously drawing out moisture.

A heart-healthy fat, olive oil, when used to cap the finished labneh, provides an additional tantalizing texture and beguiling flavor.

Za’atar or fresh herbs: Flavor labneh with za’atar or fresh herbs.

Za’atar is a blend of Middle Eastern spices and herbs that can include oregano, thyme, and marjoram.

It is most often paired with olive oil for dipping, but it can also be made into a simple salad dressing.

Ingredient Quantities

• 4 cups (1 liter) whole-milk yogurt or Greek yogurt
• 1/2 teaspoon salt
• Optional: olive oil for drizzling
• Optional: za’atar or fresh herbs for topping

Instructions

1. Position a large piece of cheesecloth or a clean kitchen towel over a large bowl, letting the edges drape over the sides.

2. In a different bowl, combine the yogurt and salt, and mix until fully incorporated.

3. Place the yogurt mixture in the middle of the cheesecloth.

4. Collect the cloth’s edges and tie them close together to form a bundle, securing it tightly with kitchen twine or a rubber band.

5. Hang the bundle over a bowl or sink to let the whey drain out. Use a wooden spoon or similar tool to suspend it. Make sure the yogurt is not touching the liquid that is draining.

6. Allow the yogurt to sit and drain for a minimum of 12-24 hours. Still, it can drain longer if you desire an even firmer cheeselike consistency. If you don’t have a large enough space in your fridge for the hanging yogurt, use the draining method outlined above to drain it directly into a container.

7. When the draining time is finished, unbind the bundle and move the labneh from the cheesecloth to a dish that you will serve it from.

8. If desired, labneh can be drizzled with olive oil for added flavor.

9. If using, to enhance taste and presentation, garnish with fresh herbs or sprinkle with za’atar.

10. This can be served right away or kept in an airtight container in the fridge for up to a week.

Equipment Needed

1. Large bowl
2. Cheesecloth or clean kitchen towel
3. Second bowl
4. Spoon (for mixing)
5. Kitchen twine or rubber band
6. Wooden spoon or similar tool (for suspending the bundle)
7. Dish (for serving)
8. Airtight container (for storage)

FAQ

• Can I use low-fat yogurt instead of whole-milk yogurt?The recommendation is to use whole-milk yogurt for the creamiest texture. But yogurt with lower fat content can definitely be used—for a lightened version of this dish.
• How long should I drain the yogurt to make labneh?Generally, you should let the yogurt drain in the fridge for 12 to 24 hours. The labneh’s thickness corresponds directly to how long it drains. If you allow it to drain beyond 24 hours, the yogurt might dry out too much to become labneh.
• What is the best way to serve labneh?What is Labneh?

  Labneh is a yogurt cheese enjoyed in a multitude of ways. Most commonly, it is served as a dip or spread, with olive oil drizzled over it and za’atar, fresh herbs, or spices sprinkled on top. It is a perfect companion for warm, fluffy pita bread or crisp, cool vegetables.

• Can I make labneh using non-dairy yogurt?Coconut or almond yogurt can be used as substitutes in making labneh, but the flavor and texture may not be the same as what you would get when using traditional yogurt.
• How should I store labneh and how long does it last?Keep labneh in a sealed container in the fridge for no longer than 2 weeks. To maintain labneh’s quality, always keep it covered with a thin layer of olive oil.
• Is salt necessary when making labneh?Salt is added to boost taste, but you can change the amount used to fit your flavor wishes or health and diet restrictions.
• Is there a specific type of yogurt that works best?The best results for both taste and texture come from using plain yogurt made from whole milk or, even better, full-fat Greek yogurt.

Substitutions and Variations

If you can’t find whole-milk yogurt or Greek yogurt, use low-fat yogurt for a version that’s not as rich, or a mix of yogurt and sour cream for a creamier taste.
You can use sea salt flakes for a more delicate flavor, instead of salt.
If you wish to drizzle over your dish an oil that is slightly different in flavor from olive oil, try avocado oil.
If you want, you can use sumac or crushed red pepper flakes in place of the za’atar to vary the spice profile.
You might try using chopped mint or chopped cilantro in place of fresh herbs for a refreshing change.

Pro Tips

1. Select High-Quality Yogurt For the best flavor and texture, opt for a high-quality whole-milk or Greek yogurt. The better the yogurt, the richer and creamier your labneh will be.

2. Ensure Tight Binding When tying the cheesecloth, ensure it’s tightly bound to facilitate efficient draining. This will help you achieve the desired thickness and consistency.

3. Flavor Infusion Consider infusing the olive oil with garlic or lemon zest before drizzling over the labneh for an extra burst of flavor.

4. Consistent Temperature To prevent the labneh from turning too sour, drain it in a cool environment or in the refrigerator, especially if you plan to drain it for more than 24 hours.

5. Customized Texture Adjust the draining time according to your preference: less time for a softer spread or longer for a firmer, more cheeselike texture. This allows for customization based on how you plan to serve it.