How to Make Labneh

Labneh is such a delicious dip that you’ll want to make again and again. Labneh originated in the Middle East and it’s made with strained yogurt. When you try it for the first time you’ll wonder how to make labneh because it’s so damn flavorful it’s common to think it’s probably complicated. The good news is… it’s not!! This labneh recipe is simple, delicious, and the perfect appetizer or snack.

Why you’ll love this easy labneh recipe:

• 10-Minute Prep: This recipe only takes 10-minutes to prep. Yep, it’s that easy and quick
• Versatile: Use this as a dip with crackers, pita, veggies, etc. or as a spread. It’s so good
• Flavorful: With the herbs combined with the spices, you’ll have no lack of flavor in this dish

Ingredient Notes:

Greek Yogurt: Greek yogurt is the most efficient way to make homemade Labneh. I used non-fat yogurt as a test and it was successful but I do suggest full fat if you can.

Za’atar: This middle eastern spice is made of a family of herbs. It usually is a combo of dried oregano, thyme, and/or marjoram that has a woodsy, floral taste. It also has sumac which makes it tangy and acidic, and toasted sesame seeds.

Herbs: Use whatever fresh herbs you have on hand. Thyme, and oregano are some of my favs.

How to make labneh:

1. 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.

2. To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.

3. Spread the cheese onto a bowl and set aside.

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.

5. For service, place the burst tomatoes onto the spread cheese plate 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.

Expert Tips & FAQ:

Are Greek yogurt and labneh the same? Labneh is what you get when you strain an already strained yogurt to remove more of the liquid whey. Greek yogurt is strained yogurt, but labneh is doubly strained.

What is labneh made of? Labneh is a soft Middle Eastern cheese made from strained yogurt and is so easy, and flavorful to make yourself.

Is labneh just sour cream? No. It is however, spreadable like cream cheese and tangy like sour cream.

Can you buy labneh at the grocery store? Lots of grocery stores will sell labneh in the dairy section.

Is labneh good for weight loss? Labneh is an excellent source of protein, which can be very beneficial when it comes to weight loss

Other recipes you’ll love:

• Vegan Grits & Creamy Beans & Collards
• Refried Beans & Avocado Tacos
• Hearty Vegetable + Mixed Bean Stew
• Vegan BBQ Black Bean Meatballs

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How to Make Labneh (Easy Recipe)

5 from 16 votes

How to make labneh? I got you. This easy recipe will be your new go-to for a creamy, delicious dip.

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Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Vegan Appetizers, Vegan Meals

Cuisine Mediterranean-Inspired

Servings 8 -10

Calories 102 kcal

Ingredients

  

1x2x3x

• 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

 

• 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 cheese 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 spread cheese plate 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!

Video

Notes

Yogurt: Greek Yogurt is the most efficient way to make Labneh.  I used non-fat yogurt as a test and it was successful but I do suggest full fat too!

Salt: The purpose of adding salt to the yogurt before adding to the cheesecloth is to remove any excess water and for flavor! This step isn't completely needed (I tested without) but it is encouraged.

Nutrition

Serving: 10 | Calories: 102kcal | Carbohydrates: 5.4g | Protein: 9.1g | Fat: 5.1g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Cholesterol: 30.3mg | Sodium: 273.4mg | Fiber: 0.5g | Sugar: 4.8g

Review This Recipe Let us know how it was!

5 from 16 votes