Easy Homemade Labneh Recipe

let’s talk Labneh! If you’ve never had it, think super creamy, tangy, dreamy cheese dip. Seriously, it’s like yogurt and cream cheese had a baby and that baby is pure deliciousness. And guess what? You can make it at home. I know, I know, sounds fancy, but trust me, if I can do it (and I set off the smoke alarm making toast this morning), YOU can do this. It’s Easy Homemade Labneh Recipe, and you NEED it in your life.

So, my husband, bless his heart, is a “meat and potatoes” kinda guy. Getting him to try anything remotely “ethnic” (his words, not mine!) is like pulling teeth. But THIS… this Labneh, he devoured. One day, I made a batch, drizzled it with some olive oil, sprinkled za’atar on top, and served it with warm pita bread. He took one bite, his eyes widened, and he said, “Okay, that’s…actually amazing. Can we have this every week?” And so, a Labneh convert was born! Now, he even asks for it! It’s become our go-to for quick lunches, party appetizers, or when I just need a little something fancy-ish to make me feel like I have my life together (spoiler alert: I don’t!).

Why You’ll Love This Easy Homemade Labneh Recipe

• It’s stupid easy. Like, easier than ordering takeout (and probably healthier, too).
• It makes you feel like a legit chef, even if you’re wearing pajamas and haven’t showered.
• It’s SO versatile! Dip, spread, dollop…the possibilities are endless.
• It’s a total crowd-pleaser. Seriously, watch it disappear at your next party.
• It’s ridiculously delicious. That tang! That creaminess! Ugh, I’m drooling just thinking about it.

How to Make It

Okay, so here’s the lowdown. You basically need yogurt, salt, and cheesecloth. That’s it! Mix the yogurt and salt together in a bowl – don’t overthink it, just stir it until it looks combined. Now, line a colander with a few layers of cheesecloth (I usually go for 3-4 layers, just to be safe – nobody wants yogurt escaping!). Pour the yogurt mixture into the cheesecloth-lined colander. Gather up the edges of the cheesecloth and tie it into a little bundle. Hang that bundle over a bowl (I usually suspend it from a wooden spoon laid across the top of the bowl) and let it drain in the fridge. This is the important part. The longer it drains, the thicker it gets. I usually go for at least 24 hours, but 48 hours is even better if you want that super thick, spreadable consistency. Once it’s reached your desired thickness, scoop it out of the cheesecloth, drizzle with olive oil and toppings of your choice. Boom! Homemade Labneh! Seriously, told you it was easy!

Ingredient Notes

• Plain Yogurt: Okay, listen up. FULL FAT is the way to go here. Don’t even bother with the non-fat or low-fat stuff. It just won’t work the same. Trust me, I’ve tried. It ends up watery and sad. Get the good stuff!
• Salt: Don’t skip the salt! It not only flavors the labneh but also helps draw out the whey. I use kosher salt, but sea salt would work too. Just don’t use iodized table salt…it can give it a weird taste.
• Cheesecloth: You can find this at most grocery stores. Make sure you get the real deal, not some flimsy gauze-like stuff. And don’t be stingy with the layers! You don’t want yogurt escaping.

Recipe Steps:

1. Combine yogurt and salt in a bowl.
2. Line a colander with multiple layers of cheesecloth.
3. Pour yogurt mixture into the cheesecloth.
4. Tie cheesecloth into a bundle.
5. Hang the bundle over a bowl, ensuring it doesn’t touch the bottom.
6. Refrigerate and let drain for 24-48 hours.
7. Scoop out labneh and serve with toppings.

What to Serve It With

Okay, so where do I even start? Warm pita bread is a MUST. Seriously, it’s the perfect vessel for scooping up that creamy goodness. But it’s also amazing with crackers, crudités (cucumber, carrots, bell peppers), or even spread on toast for breakfast. I also love it drizzled with olive oil, sprinkled with za’atar, chopped olives, or a sprinkle of red pepper flakes for a little kick. Get creative! The possibilities are endless!

Tips & Mistakes

• Don’t rush the draining process! The longer it drains, the thicker and tangier it will be.
• Make sure your cheesecloth is clean! No one wants funky-tasting Labneh.
• If you don’t have cheesecloth, you can use a clean kitchen towel, but it might take longer to drain.
• Don’t be afraid to experiment with different toppings! That’s where the fun begins.
• Don’t panic if it looks a little watery at first. That’s just the whey draining out. It’s all part of the process.

Storage Tips

Store your homemade Labneh in an airtight container in the fridge. It’ll keep for about a week, but let’s be real, it’ll probably be gone way before then. And listen, don’t be afraid to eat it cold straight from the fridge. I’ve totally spooned it into my face for breakfast before. No shame!

Variations and Substitutions

Okay, so let’s talk swaps. If you’re feeling fancy, you can add a little lemon zest to the yogurt mixture before draining. It adds a nice little zing. I’ve also seen people add garlic or herbs, but I haven’t tried that yet. If you don’t have plain yogurt, Greek yogurt will work in a pinch, but it’s already pretty thick, so it might not drain as much. And if you’re feeling adventurous, you could try using different types of milk to make your own yogurt first. I haven’t gone THAT far down the rabbit hole yet, but who knows, maybe one day! Oh, and I once tried using coffee filters instead of cheesecloth. Disaster. Just don’t.

Frequently Asked Questions

Easy Homemade Labneh Recipe

This easy homemade labneh recipe transforms yogurt into a creamy spreadable cheese that's perfect as a dip or as a topping for sandwiches. It's deliciously tangy and incredibly simple to make.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 32 oz plain Greek yogurt preferably full-fat
• ▢ 1 tsp salt or more to taste
• ▢ 2 tbsp olive oil for serving, optional
• ▢ 1 tbsp za'atar for garnish, optional

Instructions

Preparation Steps

• In a medium bowl, combine the Greek yogurt and salt. Stir until the salt is fully incorporated.
• Line a colander with a layer of cheesecloth, leaving plenty of overhang. Set the colander over a large mixing bowl.
• Pour the yogurt mixture into the cheesecloth, gather the edges, and tie it into a bundle with a kitchen string.
• Place the bowl with the colander in the refrigerator and let it drain for 24-48 hours, until the labneh reaches your desired thickness.
• Unwrap the cheesecloth, transfer the labneh to a serving dish, and drizzle with olive oil and za'atar if desired. Serve chilled.

Notes

Labneh can be stored in an airtight container and refrigerated for up to two weeks. Adjust salt levels depending on personal taste.