Homemade Labneh Recipe

Making labneh at home is incredibly simple and requires just two basic ingredients. Find out how to right here!

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Course: dip, Mezze

Cuisine: Middle Eastern

Keyword: cheese, labneh, yoghurt

Prep Time: 10

Straining Time: 1

Servings: 4

Calories: 137kcal

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.

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.

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.

The nutrition profile is just for the labneh, with no toppings.

And while 4 servings may seem like a lot initially, I'm assuming that you'll be serving it with toppings and bread.

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