Learn How To Make Labneh at home with just 3 easy-to-find ingredients in this quick and easy tutorial. Cool, creamy, and enticingly thick, this Middle Eastern farmer’s cheese-meets-yogurt spread is a delightful addition to everything from breakfasts and grain bowls to soups and desserts!
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What Is Labneh?
If you’re familiar with Icelandic Skyrr, you’ve got a pretty close approximation of what Middle Eastern labneh (also spelled labne, labna, or labnah) is. Essentially, it’s a thick, creamy, spreadable, tangy white cheese made from strained yogurt. In short, it’s absolutely delicious.
About This Recipe
When recipes call for somewhat obscure ingredients that I might not be able to find at my local grocery store, I can’t resist the siren’s call of learning how to make it myself. (Remember my ricotta cheese tutorial?)
Instead of Googling “what would be a good labneh substitute,” now I just make homemade labneh. (BTW, Skyrr is your best bet, followed by sour cream, mascarpone, and cream cheese.)
Luckily, making this yogurt-based labneh cheese is super easy! All you need are 3 easy-to-find ingredients and about 5 minutes of active prep time to get this creamy, dreamy dairy spread on the table. So what are you waiting for? Let’s get to the kitchen!
Ingredients & Substitutions
As promised, you don’t need much when you’re learning how to make labna. Here’s what to grab:
- Full-Fat Greek Yogurt - Note that you can swap in any full-fat yogurt (i.e. sheep’s milk or goat’s milk) if you prefer. I personally like to start with Greek yogurt since it has already been strained once, which means it doesn’t take as long to turn into cheesy goodness.
- Lemon Juice - For a touch of acidity and brightness.
- Salt - For seasoning. It is cheese, after all! Don’t worry, you’re only adding a pinch so you can still use the finished labne in sweet applications.
Equipment
Making homemade labnah is a tradition that spans back literal millenia, so you know the tools aren’t high-tech. Here’s what to grab:
- Fine-Mesh Strainer - A mesh base will allow the liquids to run out more quickly and evenly, but you can easily swap in a colander or coeur a la crème molds in a pinch.
- Mixing Bowl - Even a large cereal bowl will do the trick.
- Cheesecloth - I love the wide gauge of cheesecloth for letting the whey drain out of the yogurt. If you don’t have any on hand, paper towels or a clean, thin floursack towel can be used instead.
How To Make Labneh With Greek Yogurt
Homemade labna is a snap to make. Here’s how it’s done:
Step 1: Prep. Line a strainer with a couple of layers of cheesecloth or thick paper towels; set it over a deep bowl large enough to hold it steady in the fridge so that it can catch the excess liquid.
Step 2: Stir salt and lemon juice into the yogurt with a wooden spoon and scrape directly onto the cheesecloth-lined strainer. Bring cheesecloth corners together and twist or tie them together.
Step 3: Chill. Set the bowl with the strainer with the cheesecloth with the yogurt in the refrigerator for 24 to 72 hours for best results. The longer the drain time, the stiffer and drier the labneh will become.
Step 4: Squeeze & Serve or Store. After draining, squeeze the bag gently to release any more liquid whey. Serve immediately or store refrigerated in an airtight container for up to two weeks. Your delicious spread will be a great addition to your next meal!
Optional Variations
Once you have your basic creamy labneh made, you can flavor it up however you choose. Here are a few of my favorite variations:
- Garlic Labneh - Finely grate 2 fresh garlic cloves on a microplane or by pressing through a garlic press. Mince 1 tablespoon of fresh parsley and lemon zest. Stir into labneh and serve with pita bread!
- Vegan Labneh - Swap in your favorite full-fat vegan yogurt to make the easiest vegan cheese I’ve ever tried!
- Herbed Labneh - Mix in up to ¼ cup of mixed, chopped tender fresh herbs (dill, mint, parsley, tarragon, basil, etc.). You can also feel free to raid the spice cabinet! It’s delicious with herbes de provence, everything but the bagel, sumac, and Italian seasoning, too!
- Sweet Labneh - Add powdered sugar and vanilla, almond, or lemon extract. Serve with fresh or roasted fruit, shortbread cookies, toasted nuts, etc. and enjoy the creamy texture.
Expert Tips & Serving Suggestions
- Save the whey. This cloudy liquid is a great way to add some sourdough tang to your pancakes, waffles, or quickbreads if you haven’t started your starter yet. It can also be used in soups, stews, or any other recipe that calls for water or milk.
- Store labneh for up to 2 weeks. Transfer to a clean, airtight container and keep in the fridge.
If you’re looking for ways to serve labneh, I have no shortage of ideas for you. Here are a few to get you started:
- Veggie Dip - Plate the labneh in a shallow bowl and use the back of a spoon to make some pretty swirls. Drizzle with good-quality, cold-pressed olive oil and sprinkle with citrusy red sumac and a hefty pinch of za’atar spice. Serve with warm pita wedges and crudités for a simple WFH lunch or happy hour appetizer.
- Mezze Platter - What the charcuterie platter is to the French, the mezze platter is to the Mediterranean. An assortment of dips like this labna cheese, whipped feta, and hummus, briny items like marinated olives and caper berries, fresh crudités like cherry tomatoes and cucumber slices, finger foods like stuffed grape leaves, plus breads and crackers round out these tasty Levantine grazing boards.
- Toast Spread - Upgrade your next tartine by swapping in this creamy cheese sandwich spread for your usual ricotta or avocado mash - add some sun-dried tomatoes, good quality olive oil and a pinch of salt for a delicious snack.
- Soup & Warm Salad Pizazz - Add a dollop of labneh to your favorite soups or atop a bed of wilted greens for a bit of richness.
- Dessert Cheese - Stir in some powdered sugar and vanilla, then top with roasted berries and a sprig of mint for an oh-so-simple and deliciously elegant dessert.
Frequently Asked Questions
Greek yogurt is a cultured dairy product that has been partially strained of its whey. Labneh is the next phase of processing, so to speak. In this recipe, we take Greek yogurt, add some acid and salt, then strain further to make a soft, spreadable, cheese. YUM.
ENTHUSIASTICALLY! All jokes aside, you can eat it with a spoon, a carrot stick, a cracker, spread on sandwiches and wraps, as an addition to your grain bowl, a filling for your omelets… This yogurt cheese is a serious kitchen workhorse.
I have a feeling you’ll find plenty of ways to put it to use, but feel free to jump up to the serving suggestions for more ideas. And if you come up with a brilliant use for it that isn’t mentioned, let me know in the comments below or by tagging me on Instagram (@emilylaurae) so I can cheer 👏 you 👏 on!
More DIY Recipes
- Homemade Vanilla Extract
- Chocolate Hazelnut Spread
- How To Make Buttermilk
- 15+ Infused Simple Syrup Recipes
As always, I love seeing your creations and hearing from you! If you try this Homemade Labneh Recipe, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
How to Make Labneh
Equipment
- Cheesecloth
- Strainer
- Bowl
Ingredients
- 1 Cup (200 g) Full Fat Greek Yogurt
- ¼ teaspoon Lemon Juice
- Pinch Salt
Instructions
- Line a strainer with a couple layers of cheese cloth; set over a bowl large enough to hold it steady
- Stir salt and lemon juice into the yogurt and scrape directly onto the cheesecloth. Bring cheesecloth corners together and twist or tie them together1 Cup Full Fat Greek Yogurt, Pinch Salt, ¼ teaspoon Lemon Juice
- Set the bowl with the strainer with the cheesecloth with the yogurt in the refrigerator for 24 to 72 hours. (The longer the drain time, the stiffer and drier the labneh.)
- After draining, squeeze the bag gently to release any more liquid. Serve labneh immediately (see below) or store refrigerated in an airtight container for up to two weeks.
Notes
- Veggie Dip - Plate the labneh in a shallow bowl and use the back of a spoon to make some pretty swirls. Drizzle with good-quality, cold-pressed olive oil and sprinkle with citrusy red sumac and a hefty pinch of za’atar spice. Serve with warm pita wedges and crudités for a simple WFH lunch or happy hour appetizer.
- Mezze Platter - What the charcuterie platter is to the French, the mezze platter is to the Mediterranean. An assortment of dips like this labna cheese, whipped feta, and hummus, briny items like marinated olives and caper berries, fresh crudités like cherry tomatoes and cucumber slices, finger foods like stuffed grape leaves, plus breads and crackers round out these tasty Levantine grazing boards.
- Toast Spread - Upgrade your next tartine by swapping in this creamy cheese sandwich spread for your usual ricotta or avocado mash - add some sun-dried tomatoes, good quality olive oil and a pinch of salt for a delicious snack.
- Soup & Warm Salad Pizazz - Add a dollop of labneh to your favorite soups or atop a bed of wilted greens for a bit of richness.
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