Labneh: a creamy, tangy Middle Eastern yogurt cheese made with two ingredients and time — that's been a mezze table staple for thousands of years.
Eat it with pita, smear it under roasted veggies, spread it on sandwiches — just try it on everything.
Labneh (also spelled labnah, labne, or lebne) is a thick, tangy Middle Eastern strained yogurt made by removing some of the whey from yogurt and adding salt — originally a way to preserve yogurt before refrigeration existed. Think of it as yogurt's thicker, tangier, more spreadable sibling: yogurt is fermented milk; labneh is that same yogurt with the whey strained out. If you think of Greek yogurt as strained yogurt, labneh is extra-strained yogurt, with salt. It lands somewhere between Greek yogurt and cream cheese — thicker and more concentrated than Greek yogurt, fresher and tangier than cream cheese (which is made from milk and cream, not cultured yogurt). That's why people call it a "yogurt cheese" — even though it's really just strained yogurt. No rennet, no special equipment — just a fine mesh strainer lined with cheesecloth or a tea towel.
Strained long enough, it becomes thick enough to swipe on a plate, drizzle with good olive oil, and land next to hummus and muhammara on any mezze spread worth celebrating. Use it as a dip, a spread, a smear under roasted vegetables, slathered on sandwiches and wraps, dolloped over grains — or go sweet and mix it with honey and fresh berries, top with granola, or bake it into cheesecake. Labneh is a canvas. The toppings are completely yours. Use the good olive oil.
How to Make Labneh
It's simple: mix whole-milk yogurt with salt, spoon it into a cheesecloth-lined fine mesh strainer set over a bowl, and let it drain. That's it. The longer it strains, the thicker it gets — anywhere from 12 hours for a soft, spreadable consistency to 48 hours for something dense enough to roll into balls. No special equipment, no cooking, no skill — just time doing the work. Once you make it at home, you'll find a reason to put it on everything.
Chef's Tip: For extra tang, stir in a squeeze of lemon juice or some zest at the end. It's a modern move —labneh was originally made with homemade yogurt fermented for days, and that stuff was far tangier than any store-bought version we get today.
Labneh Ingredients
Two ingredients: yogurt and salt.
Yogurt: Whole-milk is non-negotiable.
Full fat is best — it gives ya the creamiest, richest result.
Low-fat or non-fat produces a grainier texture, why would you do that to yourself. Use plain yogurt without stabilizers, thickeners, or pectin, which prevent the whey from draining properly.
Greek yogurt works and strains faster (12–24 hours) since it's already partially strained — the result is thick and cream cheese-like.
Balkan-style or traditional set yogurt has more liquid, needs longer (24–48 hours), but yields something smoother and more velvety.
For a tangier, more authentic flavor, goat's or sheep's milk yogurt is worth seeking out.
Salt: draws out the whey and adds flavor. Can be reduced or skipped if needed — the yogurt will still strain without it.
Now go make it — and pretty please don't use low-fat yogurt.
Labneh
Ingredients
- 32 oz plain whole-milk yogurt full-fat is best
- ¼ tsp kosher salt
Instructions
- Stir salt into yogurt until combined.
- Line a fine mesh strainer with two layers of cheesecloth and set over a bowl. Spoon yogurt into the cheesecloth and tie the top closed.
- Refrigerate and let drain for 12–48 hours depending on desired thickness — 12 hours for soft and spreadable, 48 hours for something dense and cream cheese-like.
- Transfer labneh to a serving bowl. Swipe with the back of a spoon, drizzle with good olive oil, and top with whatever you've got.
Notes
- Full-fat whole-milk yogurt only. Low-fat produces a grainier texture — why would you do that to yourself.
- Greek yogurt strains faster (12–24 hours) and yields a thicker, more cream cheese-like result. Traditional or Balkan-style yogurt needs longer (24–48 hours) but is smoother and more velvety.
- Don't toss the whey — use it in bread, soups, or smoothies.
- Labneh keeps in an airtight container in the fridge for up to 2 weeks.
Colorful Middle Eastern Dips
Labneh is just the beginning — think of this as your Middle Eastern dip playground, very hummus heavy.
- Beet Hummus - a vibrant, earthy roasted beet hummus that's marvelously magenta.
- Carrot Hummus - a bright carrot hummus that works beautifully with every color of the carrot rainbow.
- Black Hummus - a dramatic hummus made with black tahini for a richer, nuttier, more intense flavor.
- Butternut Squash Hummus - roasted squash adds a seasonal sweet-and-savory twist to classic hummus.
- Loaded Hummus - a playful riff on the classic American 7-layer dip... hummus style.
- Hummus Without Tahini - classic hummus, minus the tahini — call it what you want.
- Hummus with Spiced Lamb - a popular Middle Eastern dish that turns hummus into a hearty appetizer or full meal.
If you're looking for the perfect hummus topping — these crispy chickpeas were made for every bowl.
Or try my green tahini for a brighter, zestier, herbaceous twist on the classic Middle Eastern tahini sauce, my whipped feta for a creamy, tangy, party-perfect Mediterranean dip, or my muhammara - a sweet, sour, smoky, spicy roasted red pepper and walnut dip.
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
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