Labneh, a dreamy, creamy and tangy soft cheese dish and a beloved staple in Middle Eastern cuisine, is a versatile dish enjoyed at breakfast, lunch, dinner, or even as a snack. Let’s see how to make Labneh at home, with just 2 basic ingredients!
Estimated reading time: 4 minutes
What is Labneh?
Labneh is a soft cheese made by straining yoghurt until most of the whey has drained away, leaving behind a thick, tangy, and creamy spread.
In appearance and texture, it is is very much like cream cheese or mascarpone. But given that it’s a yoghurt product, it has a decidely tart flavour.
It is often enjoyed as a dip on the mezze table, a spread, made into spice coated cheese balls or even as a base for various savoury and sweet dishes.
Ingredients
To make labneh at home, you’ll need just two simple ingredients:
- Yoghurt: Full-fat plain yoghurt is ideal for making labneh. You can also use Greek yoghurt for a thicker consistency.
- Salt: A small amount of salt is added to enhance the flavour and assist in the straining process.
These two ingredients are all it takes to create rich, creamy homemade labneh that rivals any store-bought version.
Labneh Recipe
Making labneh at home is an easy, mostly hands-off process.
All we do is:
- Stir the salt and yoghurt
- Strain in a muslin or cheese cloth overnight (24 hours is ideal, 12 at a minimum)
- Unwrap the cheese cloth, and you’ve got yourself a homemade labneh cheese, as it’s sometimes called.
What to do next? Find out below.
Labneh Yoghurt
The best yoghurt for making labneh is a full fat, natural yoghurt. This results in a tangier and tastier labneh.
I know some people use Greek yoghurt to make this tangy Middle Eastern cheese, thinking that it’s a short cut given its thicker nature. But the thickness of Greek yoghurt means less whey drained away, resulting in a labneh that’s not as full flavoured.
How to Serve Labneh
Labneh’s versatility makes it a star ingredient in many dishes. Here are some popular ways to serve it:
- As a Dip: Drizzle labneh with extra virgin olive oil and sprinkle with za’atar, sumac, chilli flakes, fresh herbs. Top with olives, pickled chillies or roast tomatoes. Serve with warm pita bread, fresh vegetables, or crackers.
- As a Spread: Spread it on toast, bagels, or sandwiches. Top with sliced cucumbers, tomatoes, or smoked salmon for a delicious and healthy meal.
Labneh and pita or any bread is a match made in heaven. - With Honey and Nuts: For a sweet twist, drizzle it with honey and sprinkle with chopped nuts like pistachios or walnuts. Exactly lke this easy mascarpone dessert.
- In Recipes: Use it as a creamy base for dressings, sauces, or even in desserts as a substitute for cream cheese or sour cream. Labneh cheesecake anyone?
You can also roll labneh into balls, place in a jar and top with olive oil, with herbs and spices. This will not only flavour the cheese balls but also prolong its shelf life. Look out for that tutorial soon!
How Long Does it Last?
When stored properly in an airtight container, homemade labneh can last up to two weeks in the fridge. The key to maintaining its freshness is to ensure it is well-sealed and stored in a cool, consistent environment. Over time, it may develop a more pronounced tangy flavour, which many people just love.
For an added layer of preservation, you can cover the surface with a thin layer of olive oil before sealing the container. This not only extends its shelf life but also infuses this Middle Eastern cheese with a subtle, rich flavour.
So there you go. Make labneh today with just yoghurt and salt. Then enjoy your efforts however you want to!
If you enjoyed this recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating! 😉Thank you!
If you make any of my recipes, post them on Instagram, Facebook or Pinterest and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
Homemade Labneh Recipe
Equipment
- 1 muslin cloth or cheese cloth
- 1 fine-mesh sieve
- 2 medium bowls
Ingredients
- 900 g full fat Natural yoghurt this is 2 large tubs in the UK
- ½ tsp fine salt
Instructions
Season the Yoghurt
- In a large mixing bowl, combine the yoghurt and salt. Stir well to ensure the salt is evenly distributed throughout the yoghurt.Taste, and add a little more salt if you want it saltier.
Strain
- Line a fine-mesh sieve or colander with a clean cheesecloth, muslin cloth, or a thin kitchen towel.
- Place the sieve over a deep bowl to catch the liquid whey that will drain from the yoghurt.
- Pour the yoghurt mixture into the lined sieve.
- Gather the edges of the cloth, twist them together. I like to place an inverted saucer over this, with a weight over to help the draining process.
- Place the whole thing in the fridge and allow the yoghurt to strain overnight. For a thicker labneh, let it strain for up to 24 hours. If you're impatient, 12 hours is the minimum.
The Next Day
- When you're ready, unwrap the finished labneh and use however you fancy.The easiest is to spread it our in a shallow bowl like you would hummus. Then top with olive oil and sprinkle with spice of your choice.
- Store in an airtight containet for up to 2 weeks.
