Homemade Labneh is a creamy, tangy delight that’s surprisingly simple to make with just two ingredients. This velvety yogurt cheese boasts a rich, smooth texture that’s perfect for spreading on toast or dipping with fresh veggies.
Its subtly tart flavor pairs beautifully with herbs, olive oil, or a sprinkle of za’atar, making it a versatile star in your kitchen.
With just five minutes of prep and a day of resting, this recipe transforms plain yogurt into something extraordinary.
The result is a luscious, spreadable treat that’s both refreshing and indulgent. Whether you’re hosting a gathering or enjoying a quiet snack, labneh’s luxurious consistency and bright flavor will elevate any moment.
Ingredients for Homemade Labneh
- 1 cup whole milk Greek yogurt (use full-fat for creamier labneh)
- Heaping ¼ teaspoon sea salt (adjust to taste)
- Toppings & Serving Options:
- Extra-virgin olive oil, for drizzling
- Za’atar
- Crushed pistachios
- Lemon zest
- Red pepper flakes
- Fresh mint leaves
- Crisp veggies, pita, or crackers, for dipping
Step-by-Step Instructions
- Mix the yogurt and salt: In a small bowl, combine the Greek yogurt and sea salt until well incorporated.
- Prepare the cheesecloth: Scoop the yogurt mixture onto a layer of cheesecloth (use 2 layers if your yogurt is thin). Bring the edges of the cheesecloth together and tie it securely around a wooden spoon.
- Hang to drain: Place the spoon across the top of a medium bowl so that the labneh hangs in the center without touching the bottom of the bowl.
- Chill overnight: Refrigerate for at least 12 hours or up to 24 hours to allow the whey to drain and the labneh to thicken.
- Remove and serve: Take the labneh out of the cheesecloth and transfer it to a serving bowl. Drizzle with olive oil and add your desired toppings. Serve with veggies, pita, or crackers for dipping, or use as a spread or dollop on salads, pizza, or flatbread.
Creative Toppings & Serving Ideas
Elevate your labneh with a drizzle of extra-virgin olive oil and a sprinkle of za’atar for a Middle Eastern twist. For a nutty crunch, add crushed pistachios or a pinch of red pepper flakes for a spicy kick. Serve with crisp veggies, warm pita, or crackers for dipping, or dollop it onto salads, pizza, or flatbread for a creamy finish.
Storage Tips for Freshness
Store your labneh in an airtight container in the fridge for up to 5 days. If it starts to dry out, mix in a splash of olive oil to restore its creamy texture. For longer storage, roll it into small balls and submerge them in olive oil—they’ll keep for up to 2 weeks.
Time-Saving Shortcuts
If you’re short on time, use pre-strained Greek yogurt to skip the overnight draining step. Alternatively, let the labneh hang for just 4-6 hours for a slightly softer texture. It’s still delicious and ready to serve much faster!
Recipe Variations to Try
Experiment with flavored yogurts like garlic or herb-infused for a unique twist. You can also mix in lemon zest or fresh herbs like dill or mint before serving. For a sweeter version, skip the salt and add a touch of honey and cinnamon for a dessert-style spread.
Essential Equipment Guidance
Use double-layered cheesecloth or a nut milk bag for straining to ensure the yogurt doesn’t seep through. If you don’t have a wooden spoon, a rubber band tied to a cabinet handle works just as well for hanging the labneh. A medium-sized bowl is perfect for catching the whey.
Homemade Labneh
Ingredients
- 1 cup whole milk Greek yogurt
- Heaping 1/4 teaspoon sea salt
Toppings & Serving options
- Extra-virgin olive oil, for drizzling
- Za’atar
- Crushed pistachios
- Lemon zest
- Red pepper flakes
- Fresh mint leaves
- Crisp veggies, pita, or crackers, for dipping
Instructions
- In a small bowl, mix together the yogurt and salt.
- Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.
- Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.