Homemade Labneh

I want to share one of my absolute favorite yogurt dips – Labneh!

A word of caution:

Once you’ve tried homemade Labneh, there’s just no going back

We all know that plain yogurt is a staple in many kitchens. It’s perfect for yogurt bowls with fruit or even as a substitute for heavy cream in soups and stews. But if you’re ready to up your yogurt game, it’s time to meet Labneh – the thicker, tangier cousin of plain yogurt.

This versatile, bold-flavored delight will breathe new life into your yogurt dishes!

So, let me show you how to make your very own labneh!

Origins

Labneh hails from the Fertile Crescent area, which is now considered the Mediterranean region.

It comes from the word “laban,” which means white or milk. 🥛

Back in the day, before electricity and modern conveniences, people in hotter climates didn’t have ways to store dairy products. Making Labneh was their clever solution to preserve milk by turning it into yogurt and then into Labneh.

Today, many Middle Eastern countries enjoy Labneh as part of their everyday diet, and you’ll soon see why! Keep reading to discover some delicious ways to incorporate this amazing yogurt dip into your own meals!

Ingredients

With only two ingredients, labneh is one of the easiest recipes to come by.

1. Full-fat Greek yogurt – Trust me, you don’t want to skimp on this. Full-fat yogurt is crucial for achieving that luscious, creamy texture we all adore in our Labneh.
2. Salt – A little pinch goes a long way! Just remember to mix it in before you start the straining process.

Tips

• Full-fat yogurt is your best friend. I can’t stress this enough – using full-fat yogurt is the secret to a velvety, delicious labneh. It not only adds a rich flavor but also ensures the perfect thickness.
• Patience pays off. The longer you strain the labneh, the thicker it becomes. I know it’s tempting to check on it every few hours, but trust me, letting it strain for at least 24 hours is worth it. If you’re like me and want it even thicker, go ahead and strain it for an extra day before serving.
• Keep it fresh. Once your labneh is ready, store it in an airtight container and pop it in the refrigerator. It will last up to 2 weeks – that is, if you can resist eating it all in one sitting!

Instructions

The first step is to find a large, deep bowl, cut 2-3 pieces of cheesecloth, and layer them over the bowl.

In a smaller, separate bowl, combine Greek yogurt and salt.

Next, scoop the greek yogurt into the cheesecloth.

Place a large utensil (I used a spoon), but it can be a spatula or anything that fits across the large bowl on top of the bowl.

Tie the corners of the cheesecloth around the utensil so that the Greek yogurt is hanging from the utensil in the cheesecloth. Make sure the ball of Greek yogurt is not touching the bottom of the bowl, and there is room for the Greek yogurt to strain.

Place the bowl and the hanging Greek yogurt in the fridge for at least 24 hours.
Remove after 24 hours and serve!

Tip: Drizzle with your favorite toppings such as olive oil, red pepper flakes, parsley, olives, or roasted red peppers for enhanced flavor!

Equipment

First, let’s talk about the most essential equipment – straining the yogurt. The secret to the perfect homemade labneh lies in using a cheesecloth (or a kitchen hand towel) to separate the liquid from the yogurt. You’ll need a few cheesecloth layers to ensure only the liquid seeps through, leaving you with that thick, creamy labneh we all love.

Don’t worry. Cheesecloth is easy to find! Head to your local grocery store or quickly search on Amazon. Make sure you have enough to double or even triple-layer it for the best results.

Serving Suggestion

Now, let’s chat about how to serve your labneh. This versatile treat can be a side dish, a main course, or even an ingredient in another recipe. Here are some yummy ideas to try:

• Combine it with honey and red pepper flakes for a tasty dip with veggies and crackers
• Swap out sour cream for labneh on your next taco Tuesday
• Use it as a substitute for cream or coconut milk in soups, curries, or pasta sauces
• Spread it on toast with roasted tomatoes or fruit preserves for a delightful snack

Substitutions

One thing to note: Labneh is a one-ingredient recipe, so there aren’t any substitutions to be made. If you’re short on time, you can always grab some labneh at the grocery store, but I promise homemade is totally worth the wait!

FAQ

Is labneh just Greek yogurt?

Yes, and no. Labneh is a derivative of Greek Yogurt. Greek Yogurt turns into Labneh once you strain all the liquid whey out of the yogurt.

What is the difference between yogurt and labneh?

Labneh is a much thicker version of yogurt. The remaining thick, cheese-like yogurt is considered labneh when the whey liquid is strained from the yogurt. Yogurt keeps its liquid integrity and has a much creamier texture.

Is labneh good for your gut?

Labneh is packed with probiotics, which are beneficial bacteria for the gut flora. Dairy products such as yogurt and yogurt-based products are a natural source of probiotics. 

Can you buy labneh at the store?

Yes! Most big-box grocery stores will have labneh on their shelves. It is usually found in the dairy aisle or near the yogurt and butter products.

Next time you’re craving a cool, tangy dip, try out this recipe. Literally, anybody can do it.

Keep it in your fridge all week long to use with soups, cream sauces, salads, and more!

Let us know how you incorporate your Homemade Labneh into your recipes!