I turn strained yogurt into labneh, a soft cheese that opens up endless possibilities for Lebanese Dips and clever savory dishes.
I never thought strained yogurt could be so addictive. Turning plain whole milk yogurt into something tangy, creamy and almost spreadable changed how I eat lunch.
A little fine sea salt wakes it up. It folds into breakfasts, keeps guests guessing, and keeps showing up in my notes under Labna Cheese and Labneh Recipe Ideas.
When I serve it people ask what it is or where it’s from and I just grin because it’s simple but sneaky. You might think it’s fancy, but it’s stubbornly humble and once you try it you’ll want to add it to every plate.
Ingredients
- Creamy whole milk yogurt packs protein and probiotics, tangy, keeps labneh thick and rich.
- Fine sea salt heightens flavor, aids whey separation, watch sodium it can add up.
- Extra virgin olive oil gives silkiness and healthy monounsaturated fat, drizzled, very satisfying.
- Zaatar or sumac brings herbal or lemony tartness, low calories, lots of flavor.
- Minced garlic adds sharp savory bite, tiny calories, some immune boosting compounds.
- Chopped herbs like mint or dill brighten taste, add fiber, vitamins and freshness.
- A little lemon zest lifts aroma, adds brightness and a touch of vitamin C.
Ingredient Quantities
- 2 cups (about 500 g) plain whole milk yogurt
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil (optional)
- 1 teaspoon zaatar or ground sumac (optional)
- 1 small garlic clove, minced (optional)
- 1 to 2 tablespoons chopped fresh herbs like mint, dill or parsley (optional)
- lemon zest, a little, optional
How to Make this
1. In a medium bowl stir 2 cups (about 500 g) plain whole milk yogurt with 1/2 teaspoon fine sea salt until smooth and the salt is evenly distributed. Don’t overbeat it, just get it uniform.
2. Line a fine mesh sieve with a double layer of cheesecloth, a coffee filter, or a clean thin kitchen towel. Place the sieve over a bowl deep enough to catch the whey but not touch the yogurt.
3. Spoon the salted yogurt into the lined sieve, then bring the cloth corners together and tie with kitchen twine or clip shut with a binder clip. You can also just fold the cloth over the yogurt and place a small plate on top to weigh it down.
4. Chill and drain in the refrigerator for 8 to 24 hours depending on how thick you want it. 8 to 12 hours gives a soft creamy labneh, 24 hours gives a thicker spread or ball-like texture. If you used Greek yogurt it will drain faster.
5. Check the texture after your chosen time, drain any excess whey into a jar and save it for baking, soups or smoothies, it’s great to use. If it’s not as thick as you want, drain a few more hours.
6. Transfer the strained labneh into a bowl and taste, adjust salt if needed. It should be tangy and creamy, not watery.
7. If using garlic, herbs or lemon zest mix them in now: add 1 small minced garlic clove, 1 to 2 tablespoons chopped fresh herbs (mint, dill or parsley), and a little lemon zest to your taste. Mix gently so it stays creamy.
8. To serve, scoop into a shallow bowl, make a small well in the center and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle 1 teaspoon zaatar or ground sumac on top if you like for that bright, herby kick.
9. Store labneh covered in the fridge up to about a week. For longer storage, pack into a jar and cover with olive oil which helps preserve it for up to two weeks. Use leftover whey in place of buttermilk or for baking, soups, or smoothies.
Equipment Needed
1. Medium mixing bowl (about 2–3 qt)
2. Fine mesh sieve
3. Cheesecloth or coffee filter or clean thin kitchen towel (double layer)
4. Bowl to catch the whey (deep enough so the sieve doesn’t touch the yogurt)
5. Spoon or rubber spatula for spooning and smoothing
6. Kitchen twine or a binder clip to close the cloth
7. Small plate or weight to press the yogurt if you prefer not to tie it up
8. Measuring cup (2 cups) and measuring spoons (1/2 tsp)
9. Jar with lid for storing labneh and the leftover whey, plus a small knife and cutting board for garlic/herbs and a microplane for lemon zest, if using
FAQ
How To Make Labneh Recipe Substitutions and Variations
- Plain whole-milk yogurt: use full-fat Greek yogurt (thicker so you can strain less), or regular plain yogurt strained longer; for dairy-free try unsweetened coconut or almond yogurt though it’ll taste different.
- Extra virgin olive oil: swap with avocado oil or a light olive oil, or melted butter for a richer finish; you can also skip it and drizzle a flavored oil later.
- Zaatar or ground sumac: make a quick zaatar by mixing thyme, sesame and a pinch of salt; substitute sumac with lemon zest or a squeeze of lemon juice for the same bright tang.
- Garlic clove, minced: use 1/4 teaspoon garlic powder or 1/2 teaspoon jarred minced garlic, or use a roasted garlic clove for a sweeter, milder garlic note.
Pro Tips
1) Pick the right yogurt and temp, it makes a big difference. Full fat whole milk yogurt gives the creamiest result, Greek yogurt drains faster so you wont need as long. If your fridge is super cold leave it a bit longer, if the yogurt is closer to room temp it drains quicker.
2) Want it firm enough to roll into balls? Let it drain 24 hours and put a small plate or a light weight on top, but dont squeeze or twist the cloth or it gets grainy. Check it early though, every yogurt is different so peek after 8 to 12 hours.
3) Always add raw garlic, herbs and lemon after draining, not before, that keeps the texture silky. If you like a milder garlic flavor smash it with a pinch of salt or roast it first, that makes it sweet and not punchy.
4) Save the whey, dont throw it out. Freeze in ice cube trays or use it in breads, pancakes, smoothies or soup stock for extra tang and protein. It really lifts baked goods when you swap it for water or milk.
5) To store longer, pack the labneh in a clean jar and cover with good olive oil, add a clove or two of garlic or some zaatar for flavor and fridge it. Use clean spoons every time, and taste for salt after draining because you might need to add just a little more.
How To Make Labneh Recipe
I turn strained yogurt into labneh, a soft cheese that opens up endless possibilities for Lebanese Dips and clever savory dishes.
4
servings
136
kcal
Equipment: 1. Medium mixing bowl (about 2–3 qt)
2. Fine mesh sieve
3. Cheesecloth or coffee filter or clean thin kitchen towel (double layer)
4. Bowl to catch the whey (deep enough so the sieve doesn’t touch the yogurt)
5. Spoon or rubber spatula for spooning and smoothing
6. Kitchen twine or a binder clip to close the cloth
7. Small plate or weight to press the yogurt if you prefer not to tie it up
8. Measuring cup (2 cups) and measuring spoons (1/2 tsp)
9. Jar with lid for storing labneh and the leftover whey, plus a small knife and cutting board for garlic/herbs and a microplane for lemon zest, if using
Ingredients
-
2 cups (about 500 g) plain whole milk yogurt
-
1/2 teaspoon fine sea salt
-
2 tablespoons extra virgin olive oil (optional)
-
1 teaspoon zaatar or ground sumac (optional)
-
1 small garlic clove, minced (optional)
-
1 to 2 tablespoons chopped fresh herbs like mint, dill or parsley (optional)
-
lemon zest, a little, optional
Directions
- In a medium bowl stir 2 cups (about 500 g) plain whole milk yogurt with 1/2 teaspoon fine sea salt until smooth and the salt is evenly distributed. Don’t overbeat it, just get it uniform.
- Line a fine mesh sieve with a double layer of cheesecloth, a coffee filter, or a clean thin kitchen towel. Place the sieve over a bowl deep enough to catch the whey but not touch the yogurt.
- Spoon the salted yogurt into the lined sieve, then bring the cloth corners together and tie with kitchen twine or clip shut with a binder clip. You can also just fold the cloth over the yogurt and place a small plate on top to weigh it down.
- Chill and drain in the refrigerator for 8 to 24 hours depending on how thick you want it. 8 to 12 hours gives a soft creamy labneh, 24 hours gives a thicker spread or ball-like texture. If you used Greek yogurt it will drain faster.
- Check the texture after your chosen time, drain any excess whey into a jar and save it for baking, soups or smoothies, it’s great to use. If it’s not as thick as you want, drain a few more hours.
- Transfer the strained labneh into a bowl and taste, adjust salt if needed. It should be tangy and creamy, not watery.
- If using garlic, herbs or lemon zest mix them in now: add 1 small minced garlic clove, 1 to 2 tablespoons chopped fresh herbs (mint, dill or parsley), and a little lemon zest to your taste. Mix gently so it stays creamy.
- To serve, scoop into a shallow bowl, make a small well in the center and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle 1 teaspoon zaatar or ground sumac on top if you like for that bright, herby kick.
- Store labneh covered in the fridge up to about a week. For longer storage, pack into a jar and cover with olive oil which helps preserve it for up to two weeks. Use leftover whey in place of buttermilk or for baking, soups, or smoothies.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 132g
- Total number of serves: 4
- Calories: 136kcal
- Fat: 10.9g
- Saturated Fat: 3.6g
- Trans Fat: 0.05g
- Polyunsaturated: 1g
- Monounsaturated: 5.2g
- Cholesterol: 13.8mg
- Sodium: 350mg
- Potassium: 188mg
- Carbohydrates: 5.9g
- Fiber: 0.2g
- Sugar: 5.8g
- Protein: 4.4g
- Vitamin A: 75IU
- Vitamin C: 0.25mg
- Calcium: 151mg
- Iron: 0.13mg
