Homemade Labneh: Creamy Middle Eastern Yogurt Cheese Recipe
Homemade Labneh is a creamy, tangy Middle Eastern yogurt cheese that's lighter than cream cheese and perfect as a spread or dip. Made by straining whole milk yogurt overnight, it offers a versatile and flavorful addition to mezze platters, warm pita bread, or fresh vegetables.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 day 5 minutes (including straining time)
- Yield: 8 servings
- Category: Dips and Appetizers
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Main Ingredients
- 4 cups (32 ounces) whole milk yogurt
- 3/4 teaspoon kosher salt
To Serve (Optional)
- Extra virgin olive oil
- Za’atar or chopped fresh herbs (such as mint or parsley)
- Warm pita bread
- Sliced vegetables
Instructions
- Season the yogurt: Pour the whole milk yogurt into a large mixing bowl and stir in the kosher salt thoroughly to evenly season the yogurt.
- Drain the yogurt: Line another large bowl with a clean linen or muslin towel, or several layers of cheesecloth. Pour the salted yogurt mixture into the lined bowl. Gather the edges of the towel and tie them securely at the top. Hang the bundle from a kitchen sink faucet or another sturdy fixture, allowing it to drain for 24 to 48 hours. Alternatively, place a large sieve lined with the linen towel over a deep bowl, add the yogurt mixture into the sieve, cover it gently with the towel, and leave it on the counter or in the refrigerator for 24-48 hours to strain.
- Serve the labneh: After draining, transfer the thickened labneh to a serving bowl. Drizzle generously with extra virgin olive oil and sprinkle with za’atar or your choice of chopped fresh herbs like mint or parsley. Serve alongside warm pita bread and fresh sliced vegetables for dipping.
Notes
- Straining time can be adjusted between 24 to 48 hours depending on how thick you want your labneh to be.
- Use full-fat whole milk yogurt for the creamiest texture and best flavor.
- Labneh can be refrigerated in an airtight container for up to one week.
- To enhance flavor, add a sprinkle of ground cumin or garlic powder before serving if desired.
- Cheesecloth or linen towels work best for straining to avoid yogurt leakage.
