How to Make Labneh (Easy Recipe)

30 Minute Meals

How to Make Labneh

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Labneh spread out on a plate with pita bread slices

Cook

15 minutes

Yield

8 -10

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

Labneh is such a delicious dip that you’ll want to make it 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.

Labneh spread out on a plate

❤️ Why You’ll Love Labneh

  • 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

🍲 Ingredients

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 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.

3. Spread the labneh 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 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.

🗒 Variations

You can make the labneh as per the recipe, but top it with different toppings. Here’s some inspiration:

  • A drizzle of honey with a sprinkle of nuts on top
  • A drizzle of olive oil and your favorite herbs
  • Olive tapenade
  • Pesto with a sprinkle of pine nuts
  • Za’ater and pomegranate molasses


🗒 Other Labneh Recipes

👝 How to Store Leftovers

Store the leftover labneh in an airtight container for up to 5 days. Depending on the toppings you choose, you may want to store the toppings separately and put them on fresh as you consume them.

🤔 Common Questions

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, flavorful Middle Eastern cheese made from strained yogurt and is so easy 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.

Labneh spread out on a plate

How to Make Labneh (Easy Recipe)

4.67 from 36 votes
How to make labneh? I got you. This easy recipe will be your new go-to for a creamy, delicious dip.
Cook Time 15 minutes
Total Time 25 minutes
Course Vegan Appetizers, Vegan Meals
Cuisine Mediterranean-Inspired
Servings 8 -10
Calories 102 kcal

Ingredients
  

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 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!

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!
bree

5 stars
it’s nice to try making a homemade version of things! this was easy and very simple

scarlett robbins

5 stars
those burst tomatoes on top were so so so yummy! I picked up fresh ones from the farmres market and it was perfect

monica reilly

5 stars
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!!

lindsay webster

5 stars
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 🙂

dee muscatello

5 stars
a fantastic recipe! Maria you love tomatoes and cheese just as much as I do!!

ellen

5 stars
this is so nice to use as a base for spreads and dips, I just add in whatever flavours I’m craving that day! I’ve been using it every morning on my smoked salmon toast

C wilson

5 stars
Smooth
Creamy
Nutritious
Versatile
Amazing!

janna krouse

5 stars
Making this labna myself was much cheaper than buying a small container of it at the store!

imani

5 stars
this recipe reminds of how mamani made in her kitchen with lots of spice and oil on the fresh bread.

alice frankel

5 stars
the kids love it and for that, so do I!!

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