How to make Labneh (Easy and Authentic)

A plate of labneh topped with tomatoes and cucumbers.

5 from 5 votes

How to make Labneh (Easy and Authentic)

A step-by-step guide on how to make labneh, the strained whole-milk yogurt spread popular in the Middle East and beyond. This recipe is both easy and truly authentic. Serve your labneh with blistered tomatoes, fresh cucumbers, good olive oil and za’atar. The possibilities are endless.

Prep Time10

Straining time1

Total Time1 10

Course: Appetizer, Breakfast, Brunch, Side Dish, Snack

Cuisine: Levantine, Middle Eastern

Servings: servings

Author: Luay Ghafari

Cost: $5

Equipment

Cheesecloth

Ingredients

2 cups Yogurt - Use full fat Greek or Balkan Style yogurt.
1 tsp Kosher salt

Topping Options

Extra virgin olive oil
Za'atar
Chili flakes
Chili paste
Chopped tomatoes
Chopped cucumbers
Herbs

Instructions

In a small or medium bowl, add the yogurt of your choice and kosher salt. Mix well to incorporate the salt.
Set a fine mesh strainer over a large bowl and line it with 2 layers of cheesecloth with enough overhang to allow you to tie a knot. Transfer the salted yogurt to the cheesecloth.
Cover the yogurt with the cheesecloth overhang and twist to make a tight ball. You can also make a knot if you prefer. Set the bowl in the refrigerator overnight.
The next day, you should see liquid whey in the bowl. This means your yogurt is thickening. Undo the knot and check the consistency. If the labneh is still too loose for you, continue to strain for a few more hours. Do not strain for more than 24 hours.
Transfer the creamy spread to an airtight container or to a serving plate or small bowl and serve as you please.

Notes

Refer to the post above for step-by-step recipe photos.

Not sure which yogurt to choose? See my detailed experiment above or this summary:

- The labneh made with Balkan-style yogurt was creamy, tangy, and had just the right texture you would expect (same as the labneh you can buy from a Middle Eastern grocer). It was spreadable and dippable. Not too thick or too loose. This is overall my favorite yogurt to make labneh with.

- The labneh made with Greek Yogurt was thick. Maybe even too thick to spread into a sandwich or on toast. It was delicious on its own, with a rich texture. It was difficult to use it as a dip without diluting it with some whey or water. Because it was so thick, crackers and veggie sticks would just break as you try to dip. It also had a slightly grainy texture (see image below). It is also the best bang for your buck as you'll end up with more labneh in the end by weight.

In summary, if you are planning to make Labneh Balls, which need to be thick enough to hold their shape, I recommend using Greek yogurt (2%-5%). You can also use 0% Greek yogurt if you want to. If you are planning to use it as a spread in sandwiches or as a dip, I recommend using Balkan-style yogurt for its spreadable texture. If Balkan-style yogurt is not available where you live, you can use Greek Yogurt, but consider reducing the straining time.

Nutrition