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Homemade Labneh Recipe | The Mediterranean Dish. Homemade labneh, Middle Eastern yogurt cheese that is tangy, creamy and lighter than your average cream cheese. Use it as mezze or to spread on your favorite bread. Versatile and super easy to make! A two-step recipe from TheMediterraneanDish.com
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Labneh

This creamy and tangy, homemade yogurt cheese is a Middle Eastern staple.
Prep Time5 minutes
Straining Time1 day
Total Time1 day 5 minutes
Course: Dips and Appetizers
Cuisine: Middle Eastern
Diet: Vegetarian
Servings: 8
Author: Devin Fuller

Ingredients

  • 4 cups (32 ounces) whole milk yogurt
  • 3/4 teaspoon kosher salt

To Serve (optional)

Instructions

  • Season the yogurt. Pour the yogurt into a large bowl. Stir in the salt.
  • Drain the yogurt. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours.)
  • Serve. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
  • Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese.
  • Labneh will keep this way up to 2 weeks. Or, for longer storage, preserve it in olive oil. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. At this point, roll the labneh into 3/4-inch balls. Place them on a large tray lined with a paper towel, cover them with another paper towel and refrigerate them overnight. When ready, place the labneh balls in a clean jar and pour high quality olive oil over them, making sure the labneh balls are completely submerged. Cover and refrigerate until needed; it'll be good for months this way.

Nutrition

Calories: 74.7kcal | Carbohydrates: 5.7g | Protein: 4.3g | Fat: 4g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1.1g | Cholesterol: 15.9mg | Sodium: 274.4mg | Potassium: 189.9mg | Sugar: 5.7g | Vitamin A: 121.3IU | Vitamin C: 0.6mg | Calcium: 148.4mg | Iron: 0.1mg

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