Easy Creamy Labneh Recipe for Every Meal
Silky homemade labneh—thick, tangy strained yogurt you can spread, dip, or dollop. With just yogurt, salt, and time, you get a creamy staple perfect for breakfast, mezze spreads, or as a versatile sauce.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup plain full-fat yogurt whole milk; not Greek
- 0.75 teaspoon kosher salt
- 2 tablespoon extra-virgin olive oil for serving, optional
- 1 teaspoon za'atar for serving, optional
- 0.5 teaspoon lemon zest optional
- 0.25 teaspoon freshly ground black pepper optional
- 1 clove garlic finely grated, optional
Instructions
Preparation Steps
- Line a fine-mesh strainer with a double layer of cheesecloth and set over a deep bowl to catch whey. Make sure the bottom of the strainer does not touch the liquid.
- In a medium bowl, whisk the yogurt with the salt until smooth. Spoon the yogurt into the cheesecloth-lined strainer and fold the cloth over the top.
- Refrigerate and let drain until thick and spreadable, 12 to 24 hours. For extra-thick labneh, strain up to 48 hours, emptying the whey bowl as needed.
- Transfer the labneh to a bowl. If using, stir in the garlic and lemon zest. Spread onto a plate, then drizzle with olive oil and sprinkle with za'atar and black pepper.
- Serve with warm pita, fresh vegetables, or as a creamy base for roasted vegetables and grilled meats.
Notes
Use plain full-fat yogurt for the creamiest results. If using Greek yogurt, reduce straining time by about half. For the longest storage, smooth the surface and cover with a thin layer of olive oil; refrigerate up to 7 days.