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.

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Prep Time: 15

Cook Time: 12

Total Time: 12 15

Servings: 8

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.

Nutrition