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Labneh is such a delicious, tangy Middle Eastern yogurt cheese that you’ll want to make it again and again once you discover how incredibly simple it is. This homemade labneh originated in the Middle East and is made by straining yogurt until it becomes thick, creamy, and spreadable like cream cheese. When you try it for the first time, you’ll wonder how to make labneh because it’s so damn flavorful and luxurious that you might think it must be complicated to prepare.
The good news is that this labneh recipe couldn’t be easier! All you need is yogurt, salt, cheesecloth, and 24 hours of passive straining time. No cooking, no fancy equipment, and minimal hands-on work. The result is a velvety, protein-packed yogurt cheese that’s perfect as a dip with pita and vegetables, spread on toast or sandwiches, or topped with your favorite Mediterranean ingredients for an impressive appetizer.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why You’ll Love Labneh
- 10-Minute Active Prep: This homemade labneh only takes 10 minutes of hands-on work, then time does the rest while you go about your day.
- Just Two Ingredients: All you need is yogurt and salt to make authentic, creamy labneh at home.
- Incredibly Versatile: Use as a dip with crackers, pita, and vegetables, spread it on sandwiches, or serve as an elegant appetizer with toppings.
- Packed with Flavor: Tangy, creamy, and rich with a subtle tartness that pairs beautifully with both sweet and savory toppings.
- Healthier Than Cream Cheese: High in protein and probiotics with less fat than traditional cream cheese while delivering incredible creaminess.
Ingredients
Greek Yogurt – Full-fat Greek yogurt is ideal for making the creamiest, richest homemade labneh because it has already been strained once and contains less liquid than regular yogurt. The higher fat content creates a silkier, more luxurious texture, though non-fat Greek yogurt works in a pinch with slightly tangier results. Greek yogurt provides probiotics for gut health, protein for satiety, calcium for bone health, and B vitamins for energy metabolism, making labneh both delicious and nutritious.
Salt – A small amount of salt enhances the natural tangy flavor of the yogurt, helps draw out excess moisture during straining, and acts as a natural preservative to extend the shelf life of your labneh. Sea salt or kosher salt works best because they dissolve easily and provide clean, pure flavor without the metallic taste that iodized table salt can sometimes impart.
How to Make Labneh
1. Into the 900g tub of yogurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yogurt, tie it with string, and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
2. To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
4. For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs, and chili pepper flakes and cook on low heat for 15 minutes or until burst.
Assemble and Serve:
5. For service, place the burst tomatoes onto the plate with the spread labneh and top with tomatoes, some more fresh herbs, and za’atar.
6. If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
Alternative Quick Method (Thicker Greek Yogurt Method):
For a faster version, use the thickest Greek yogurt you can find and strain for just 12 hours for a lighter, spreadable consistency. This won’t be as thick as traditional 24-hour labneh but still delicious.
Labneh Balls (Labneh Makbus):
After 48-72 hours of straining, roll the very thick labneh into 1-inch balls. Store the balls in a jar
Tips and Tricks
- Yogurt Choice: Full-fat Greek yogurt produces the creamiest, richest labneh, but 2% or even non-fat works with slightly tangier, less creamy results.
- Straining Time: 24 hours creates spreadable labneh similar to cream cheese. 48-72 hours makes it firm enough to roll into balls.
- Save the Whey: Don’t throw away the liquid whey! Use it in smoothies, bread dough, or marinades for added protein and tangy flavor.
- Cheesecloth Alternative: Use a nut milk bag, clean flour sack towel, coffee filters, or even a clean bandana if you don’t have cheesecloth.
Variations
You can make labneh as per the recipe, then get creative with different toppings. Here’s some inspiration:
- Honey & Nuts: Drizzle with honey and sprinkle with toasted pistachios, walnuts, or almonds for a sweet-savory combination.
- Classic Middle Eastern: Drizzle with high-quality olive oil, sprinkle with za’atar, and top with fresh herbs.
- Olive Tapenade: Top with olive tapenade, sun-dried tomatoes, and a drizzle of olive oil for intense Mediterranean flavor.
- Pesto & Pine Nuts: Swirl in basil pesto and sprinkle with toasted pine nuts and parmesan for Italian-inspired labneh.
- Za’atar & Pomegranate: Dust with za’atar and drizzle with pomegranate molasses for sweet-tangy depth.
- Roasted Red Pepper: Top with roasted red peppers, fresh dill, and a squeeze of lemon juice.
- Everything Bagel: Sprinkle with everything bagel seasoning and serve with vegetables for a fun twist.
- Spicy Harissa: Swirl in harissa paste and top with chickpeas and cilantro for North African flair.
Substitutions
- Yogurt Type: Regular full-fat yogurt works but requires longer straining (36-48 hours) since it has more liquid than Greek yogurt.
- Non-Dairy: Use thick, unsweetened coconut yogurt or cashew yogurt for dairy-free labneh, though the texture will be slightly different.
- Salt: Replace sea salt with kosher salt in equal amounts, or add a squeeze of lemon juice along with salt for extra tang.
- Flavoring: Mix in minced garlic, lemon zest, or dried herbs before straining for flavored labneh.
Best served with
How to Store Leftovers
Store plain labneh in an airtight container in the refrigerator for up to 1 week, or up to 2 weeks if you add a thin layer of olive oil on top to seal out air. If you’ve added toppings like tomatoes or herbs, store the plain labneh and the toppings separately, and assemble them fresh before serving for the best texture and flavor. Labneh balls stored in olive oil can be refrigerated for up to 2 weeks in a sealed jar.
Common Questions
Labneh is a soft, tangy Middle Eastern yogurt cheese made from strained Greek yogurt and salt. It’s incredibly easy to make at home with just two ingredients and 24 hours of passive straining time.
No, they’re not the same. Greek yogurt is regular yogurt that’s been strained once to remove some whey, making it thicker than regular yogurt. Labneh is Greek yogurt (or regular yogurt) that’s been strained a second time for 24-72 hours to remove even more whey, resulting in a much thicker, creamier, spreadable cheese-like texture.
No, labneh is not sour cream, though they share some similarities. Labneh is made from strained yogurt and is spreadable like cream cheese with a tangy flavor similar to sour cream but with a thicker, creamier texture and more protein. It’s healthier than both sour cream and cream cheese.
Yes! Many grocery stores sell labneh in the dairy section near the yogurt or specialty cheese. Look for it at Middle Eastern markets, Whole Foods, Trader Joe’s, or well-stocked supermarkets. However, homemade labneh is much more affordable and tastes fresher.Lots of grocery stores will sell labneh in the dairy section.
After 24 hours, the labneh should be thick and spreadable like cream cheese, holding its shape when scooped. It should have lost about half its original volume. If you want it thicker, strain for another 12-24 hours.
Absolutely! Use a nut milk bag, clean flour sack towel, several layers of paper towels, coffee filters, or even a clean t-shirt in a pinch. Any fine-weave fabric that allows liquid to pass through but catches solids will work.
It needs more straining time. Put it back in the cheesecloth and strain for another 12-24 hours. Make sure the yogurt isn’t touching the liquid whey at the bottom of the bowl, as this prevents proper draining.
Freezing isn’t recommended as it changes the texture significantly, making it grainy and watery when thawed. Labneh keeps well in the fridge for 1-2 weeks, so it’s best made fresh or in small batches.
Serve labneh with warm pita bread, pita chips, crackers, fresh vegetables like carrots and cucumbers, or use it as a spread for sandwiches and wraps. It’s also delicious dolloped on shakshuka, grain bowls, or roasted vegetables.
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Ingredients
- 900 g greek yogurt
- 1 tsp sea salt
- 3 cups cherry tomatoes
- 1 tsp sea salt
- 1 tsp black pepper
- handful fresh herbs of choice
- 1 tsp red chili flakes
- 1 tbsp. za’atar
- more fresh herbs for topping
Instructions
Start Cooking- Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
- To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
- Spread the labneh onto a bowl and set aside.
- For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
- For service, place the burst tomatoes onto the plate with labneh and top with tomatoes, some more fresh herbs and za’atar.
- If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
- NOTE: you can use labneh as you would cream cheese so really have fun with it! It’s such a versatile dip/cheese, you’re going to fall in love!
37 people are discussing this recipe.
I don’t have cheesecloth. Do you have a recommended brand?
I would use anything from amazon or the grocery store! You could also use a clean cotton tshirt (one you don’t use)
Can you add roasted or sautéed onions or garlic to the libneh as a dip? I like French onion dip with chips or pita bread as a snack.
yes you can! You can add whatever you like!!
I will try your recipe if I can handle the extra sodium in it. Otherwise I’ll have to adjust the salt in it. My mom was on a no sugar, low sodium, no added fat diet several decades ago, so l’m us to low sodium diet. (My girlfriend kept a salt shaker by her easy chair)
Always do what works for you – adjust as you see fit.
WOW! Silky, creamy, salty labneh and the tomatoes add such a savory pop of contrasting flavor with nice acidity. I will make this again!
The extra salt does sound good, but I will try both. I don’t have the desire to use extra salt. The fat doesn’t bother me as much. Believe it or not but extra sugar doesn’t attract me because my teeth will hurt me when I eat the meal at first.
you didn’t lie when you said this recipe was easy!
it’s nice to try making a homemade version of things! this was easy and very simple
those burst tomatoes on top were so so so yummy! I picked up fresh ones from the farmres market and it was perfect
OK YUMM
this was easy peezy lemon squeezy
I luv finding new ways to eat greek yogurt bc the protein in it is perfect for me!!
I made a batch of plain labneh and it was great. I really like salt so next time I’ll add another 1/2 tsp or more of salt, but that’s just me 🙂
a fantastic recipe! Maria you love tomatoes and cheese just as much as I do!!