I turned plain yogurt into an irresistibly silky, tangy labneh that will make you rethink every appetizer.
I’m obsessed with labneh because it tastes dangerously simple and stubbornly rich. I love the tang of plain full fat yogurt turned silky, the way it clings to a spoon and refuses to be delicate.
Drizzling good extra virgin olive oil over it feels like a small act of rebellion against boring spreads. And that sudden lushness in your mouth, the dense, creamy texture that makes other cheeses seem loud and desperate.
Pure dairy bliss. I keep coming back to it at breakfast, as a snack, in the middle of a busy day.
Impossible to ignore. No regrets allowed ever.
Ingredients
- Basically the yogurt gives creamy tang and protein, it’s the whole soft cheese base.
- Plus salt wakes up the tang, balances flavors, and makes it not flat.
- Olive oil adds a silky, fruity finish and glossy, indulgent mouthfeel.
- Zaatar brings herbal, slightly lemony earthiness; it’s rustic and fragrant.
- Fresh mint or dill gives a bright, green lift that cuts richness.
- Garlic adds a punchy, savory note that makes it feel homemade.
- Fresh lemon juice or zest gives lively zip and lightens the whole spread.
- Freshly cracked black pepper adds warm bite and subtle heat.
- Pita bread or crackers provide crunchy contrast and a scoopable, satisfying texture.
Ingredient Quantities
- 4 cups plain full fat yogurt (about 1 kg, use Greek or regular thick yogurt)
- 1 to 1 1/2 tsp fine salt, to taste
- 2 tbsp extra virgin olive oil, for drizzling
- 1 to 2 tsp zaatar, for sprinkling (optional)
- 2 tbsp chopped fresh mint or dill, optional
- 1 small clove garlic, finely grated or minced, optional
- 1 tsp fresh lemon juice or a little lemon zest, optional
- freshly cracked black pepper, pinch or two, optional
- pita bread or crackers, for serving, optional
How to Make this
1. Line a fine mesh strainer with a few layers of cheesecloth or a clean kitchen towel and set it over a bowl. Spoon in 4 cups plain full fat yogurt (Greek or thick regular works), sprinkle 1 to 1 1/2 tsp fine salt over the top and gently stir to combine.
2. Gather the corners of the cloth and tie them, or fold them neatly, so the yogurt is wrapped well. Place a small plate or saucer on top and weight it with a can or jar to press out whey.
3. Chill the wrapped yogurt in the fridge and let it drain for 8 to 24 hours depending on how thick you want it. About 8 to 12 hours gives soft, creamy labneh; 24 hours gives a firmer, sliceable cheese. If whey builds in the bowl, drain it off so the yogurt keeps draining.
4. Unwrap the labneh and transfer to a bowl. Taste and adjust salt if needed. If you like a lighter tang add 1 tsp fresh lemon juice or a little lemon zest, mix in gently.
5. If using garlic, grate or mince 1 small clove very finely and stir into the labneh so it melds without being too sharp. Fold in 2 tbsp chopped fresh mint or dill if you want herb notes.
6. Spoon the labneh onto a serving plate and use the back of the spoon to make a shallow well in the center for the oil.
7. Drizzle 2 tbsp extra virgin olive oil over the top and sprinkle 1 to 2 tsp zaatar if you like, then finish with a pinch or two of freshly cracked black pepper.
8. Serve with pita bread or crackers. Labneh keeps in an airtight container in the fridge for up to 5 days, and the strained whey is great for soups or smoothies so dont throw it away.
Equipment Needed
1. Fine mesh strainer
2. Cheesecloth or a clean kitchen towel (to line the strainer)
3. Large mixing bowl (to catch the whey)
4. Small plate or saucer plus a can or jar to weigh the yogurt down
5. Wooden spoon or silicone spatula for stirring and folding
6. Measuring spoons (for salt, oil, zaatar, lemon)
7. Microplane or small grater for garlic and lemon zest
8. Serving plate or shallow bowl (to spread the labneh)
9. Airtight container for storing leftovers in the fridge
FAQ
Lebanese Labneh (Soft Yogurt Cheese) Recipe Substitutions and Variations
- Yogurt: use full fat Greek yogurt for thickest labneh, or swap to regular whole-milk yogurt and strain longer; for a lighter version use plain low-fat yogurt but expect a less creamy result.
- Extra virgin olive oil: you can drizzle good-quality avocado oil or walnut oil for a nuttier flavor, or light olive oil if you want a milder taste.
- Zaatar: replace with sumac plus sesame seeds for tangy, lemony notes, or use dried oregano and thyme mixed with a pinch of sesame seed if you don’t have zaatar.
- Pita bread or crackers: serve with toasted naan or lavash, or use crisp sliced vegetables like cucumber and bell pepper for a gluten-free option.
Pro Tips
1) Salt early and taste later. Salting the yogurt before you drain helps the flavor develop, but don’t overdo it at first — you can always add a pinch more after draining. If it tastes too salty slice off a bit and mix with plain yogurt to mellow it.
2) Use weight and time to control texture. Want spreadable and creamy? Drain 8 to 12 hours. Want sliceable like a soft cheese? Aim closer to 24 hours. A heavier weight speeds draining, but check after 6 hours so it doesn’t get drier than you wanted.
3) Save the whey. Don’t toss that pale liquid. It’s perfect in smoothies, soups, or as a metal-replacing brine for blanching greens. Freeze extra whey in ice cube trays for easy portioning.
4) Temper strong add-ins. Garlic, lemon or herbs are great but can overwhelm. Let grated garlic sit mixed into a spoonful of labneh for 5 minutes before combining with the rest so the sharp edge mellows. Add herbs last so they stay bright and not soggy.
Lebanese Labneh (Soft Yogurt Cheese) Recipe
I turned plain yogurt into an irresistibly silky, tangy labneh that will make you rethink every appetizer.
6
servings
240
kcal
Equipment: 1. Fine mesh strainer
2. Cheesecloth or a clean kitchen towel (to line the strainer)
3. Large mixing bowl (to catch the whey)
4. Small plate or saucer plus a can or jar to weigh the yogurt down
5. Wooden spoon or silicone spatula for stirring and folding
6. Measuring spoons (for salt, oil, zaatar, lemon)
7. Microplane or small grater for garlic and lemon zest
8. Serving plate or shallow bowl (to spread the labneh)
9. Airtight container for storing leftovers in the fridge
Ingredients
-
4 cups plain full fat yogurt (about 1 kg, use Greek or regular thick yogurt)
-
1 to 1 1/2 tsp fine salt, to taste
-
2 tbsp extra virgin olive oil, for drizzling
-
1 to 2 tsp zaatar, for sprinkling (optional)
-
2 tbsp chopped fresh mint or dill, optional
-
1 small clove garlic, finely grated or minced, optional
-
1 tsp fresh lemon juice or a little lemon zest, optional
-
freshly cracked black pepper, pinch or two, optional
-
pita bread or crackers, for serving, optional
Directions
- Line a fine mesh strainer with a few layers of cheesecloth or a clean kitchen towel and set it over a bowl. Spoon in 4 cups plain full fat yogurt (Greek or thick regular works), sprinkle 1 to 1 1/2 tsp fine salt over the top and gently stir to combine.
- Gather the corners of the cloth and tie them, or fold them neatly, so the yogurt is wrapped well. Place a small plate or saucer on top and weight it with a can or jar to press out whey.
- Chill the wrapped yogurt in the fridge and let it drain for 8 to 24 hours depending on how thick you want it. About 8 to 12 hours gives soft, creamy labneh; 24 hours gives a firmer, sliceable cheese. If whey builds in the bowl, drain it off so the yogurt keeps draining.
- Unwrap the labneh and transfer to a bowl. Taste and adjust salt if needed. If you like a lighter tang add 1 tsp fresh lemon juice or a little lemon zest, mix in gently.
- If using garlic, grate or mince 1 small clove very finely and stir into the labneh so it melds without being too sharp. Fold in 2 tbsp chopped fresh mint or dill if you want herb notes.
- Spoon the labneh onto a serving plate and use the back of the spoon to make a shallow well in the center for the oil.
- Drizzle 2 tbsp extra virgin olive oil over the top and sprinkle 1 to 2 tsp zaatar if you like, then finish with a pinch or two of freshly cracked black pepper.
- Serve with pita bread or crackers. Labneh keeps in an airtight container in the fridge for up to 5 days, and the strained whey is great for soups or smoothies so dont throw it away.
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: 171g
- Total number of serves: 6
- Calories: 240kcal
- Fat: 21.2g
- Saturated Fat: 10.6g
- Trans Fat: 0.05g
- Polyunsaturated: 0.7g
- Monounsaturated: 3.8g
- Cholesterol: 50mg
- Sodium: 658mg
- Potassium: 250mg
- Carbohydrates: 6.7g
- Fiber: 0.1g
- Sugar: 6.7g
- Protein: 15g
- Vitamin A: 250IU
- Vitamin C: 0.2mg
- Calcium: 167mg
- Iron: 0.17mg
