If you crave something rich, creamy, and endlessly versatile, labneh is about to become your new go-to favorite. This luscious Middle Eastern strained yogurt dip offers an irresistible tang, a light yet decadent texture, and a canvas for endless flavor combinations. With just a handful of ingredients and a little bit of patience, you can create a homemade spread that’s leagues ahead of anything from a store. Labneh delivers elegance in simplicity, making every snack, appetizer platter, or breakfast toast feel extra special.
Ingredients You’ll Need
Part of labneh’s magic comes from its simplicity: each ingredient plays a starring role in shaping the final flavor, texture, and visual appeal. Don’t skip on quality here—every element works together to create something truly wonderful.
- Full-fat plain yogurt: The base of labneh; full-fat is essential for that luscious, dreamy creaminess.
- Kosher salt: Just a sprinkle brings out the natural tang and balances the flavors.
- Olive oil: A generous drizzle turns labneh into a swoon-worthy dip and highlights its Mediterranean spirit.
- Fresh herbs (za’atar, thyme, or mint): These optional toppers add color, freshness, and a subtle herby aroma.
How to Make Labneh
Step 1: Blend Yogurt and Salt
Start by combining the yogurt and kosher salt in a medium mixing bowl. Mix thoroughly—this not only flavors the yogurt but helps create that classic tangy depth once it’s strained. A good stir ensures that every bite of labneh will taste as luscious as the last.
Step 2: Set Up Your Strainer
Place a fine mesh sieve or colander over a deep bowl to catch the whey that drips out. Drape the sieve with a double layer of cheesecloth (or a clean, thin kitchen towel). This helps separate the liquid whey from the yogurt solids without letting any creamy goodness slip away.
Step 3: Strain the Yogurt
Pour the salted yogurt mixture into the prepared sieve. Bring the edges of the cheesecloth up and gently twist them closed. Don’t worry about making it too tight; just keep it loosely covered to protect it in the fridge. Leave the entire setup to chill and strain for 24 to 48 hours. The longer it strains, the thicker your labneh will become—perfect if you dream of a spreadable, almost cream cheese-like consistency.
Step 4: Transfer and Enjoy
Once the yogurt is thick, peel back the cheesecloth, and marvel at your homemade labneh! Use a spatula to gently transfer it to a bowl or plate. Give it a glossy swirl, then drizzle some good olive oil over the top and finish with a scatter of fresh herbs, if you like. That’s it—you’ve made an authentic Middle Eastern delight with just a few steps!
How to Serve Labneh
Garnishes
Labneh loves a good garnish. Try a simple drizzle of extra-virgin olive oil, a dusting of za’atar, fresh thyme leaves, or chopped mint. The silky surface catches the oil and spices beautifully, making every bite pop with color and flavor.
Side Dishes
Serve labneh with warm pita bread, crisp crudités, or even alongside roasted carrots or beets. Think beyond the dip—it’s wonderful dolloped on grilled meats, fish, or tucked into a shawarma wrap for a creamy touch.
Creative Ways to Present
Don’t be afraid to get artistic. Try shaping labneh into quenelles, spreading it onto a platter with olive oil “wells,” or layering with roasted veggies in a glass jar for a picnic-perfect treat. However you present it, labneh always steals the show.
Make Ahead and Storage
Storing Leftovers
Once you’ve made labneh, keep any leftovers refrigerated in an airtight container. It will stay fresh, thick, and spreadable for up to a week, making it a lifesaver for easy lunches, snacks, or last-minute entertaining.
Freezing
Labneh doesn’t freeze well, as the texture can become grainy when thawed. It’s best enjoyed fresh, but if you must freeze it, do so in small, tightly wrapped portions and be prepared for a slight change in creaminess upon defrosting.
Reheating
There’s no need to reheat labneh, as it’s meant to be served cold or at room temperature. If it’s too firm from the fridge, simply let it sit out for 10 to 15 minutes for perfect scooping and spreading.
FAQs
What type Dairy, Dip
Full-fat plain yogurt is ideal for labneh because it creates the creamiest, most luxurious result. Greek yogurt can work in a pinch but may strain much faster and give you a thicker consistency; regular yogurt gives a silkier, spreadable finish.
How do I know when the labneh is ready?
After 24 hours, your labneh will be softly spreadable, almost like cream cheese. For a firmer texture, let it strain up to 48 hours. The longer the strain, the thicker and tangier the final dip—just follow your preference!
Can I add other flavors to the labneh?
Absolutely! Stir in roasted garlic, a pinch of smoked paprika, lemon zest, or even chopped sundried tomatoes for a fresh twist. Labneh is a fantastic blank canvas for creative flavor experiments.
What can I do with the leftover whey?
The strained whey is loaded with protein and nutrients! Add it to smoothies, use it in bread baking, or swap it for water in pancake or muffin recipes to give your baked goods an extra boost.
Is labneh suitable for special diets?
Labneh is naturally vegetarian and gluten-free. You can also make it with lactose-free yogurt for a gentler option if you’re sensitive to dairy, just be sure to check your yogurt’s ingredients.
Final Thoughts
Homemade labneh is the definition of simple pleasures: creamy, tangy, and so easy you’ll wonder why you haven’t made it before. If you’re ready to shake up your dip game or just want something truly delicious for breakfast or mezze, give this recipe a try—you’ll quickly see why labneh is a staple worth celebrating!
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Labneh Recipe
- Total Time: 24 to 48 hours
- Yield: About 2 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make delicious Labneh at home with this easy recipe. Labneh is a creamy, tangy strained yogurt cheese popular in Middle Eastern cuisine. Enjoy it as a dip, spread, or garnish with olive oil and herbs.
Ingredients
Ingredients:
- 4 cups full-fat plain yogurt
- 1/2 teaspoon kosher salt
- olive oil for drizzling
- fresh herbs like za’atar, thyme, or mint for garnish (optional)
Instructions
- Combine Yogurt and Salt: In a mixing bowl, stir the yogurt and salt until well combined.
- Strain Yogurt: Line a fine mesh sieve or colander with cheesecloth, pour the yogurt mixture, and refrigerate for 24 to 48 hours.
- Transfer and Garnish: After straining, transfer the labneh to a dish, drizzle with olive oil, and garnish with herbs.
- Serve: Use as a dip with pita bread, veggies, or as a spread.
Notes
- Use full-fat yogurt for best results.
- Strain longer for a thicker consistency.
- Save whey for other recipes.
- Prep Time: 10 minutes
- Cook Time: 24 to 48 hours (straining time)
- Category: Dairy, Dip
- Method: Straining
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
