Labneh Recipe

This homemade Labneh is a creamy, tangy yogurt cheese that’s easy to make and incredibly versatile—perfect as a spread, dip, or healthy alternative to cream cheese.

Labneh, a rich and creamy yogurt cheese, is used in many dishes—but my favorite way to enjoy it is on its own. It’s smooth, delicate, and surprisingly easy to make at home.

This simple recipe creates a fresh, wholesome spread that’s perfect for everyday use. Once you try it, you’ll see how effortlessly it can replace cream cheese in your kitchen.

How to choose the best ingredients for Labneh

Yogurt: Choose the best quality yogurt you can find. It doesn’t have to be Greek yogurt, but it should contain only milk and live cultures—no unnecessary additives. This ensures the best flavor, texture, and quality of your labneh.

Salt: Use good-quality salt like pink Himalayan or kosher salt. These less processed options enhance the flavor naturally and don’t contain anti-caking agents found in some refined salts.

How to Make Labneh Recipe

You will need a bowl, strainer, kitchen cloth, and spoon.

For this recipe, you'll need 1 large package of full-fat Greek yogurt. If you have 4 smaller packages or 2 small yogurts, combine them in a bowl and mix with salt.

Step 1 Add salt to yogurt and mix well.

Step 2 Place a strainer in a bowl, ensuring it fits snugly to prevent liquid leaking. This is crucial to keep your fridge or table clean.

Step 3 Line the strainer with a cloth to drain excess liquid from the yogurt. The fabric is essential because the strainer will also betray the yogurt.

Step 4 Put the yogurt in this cloth.

Step 5: Cover the yogurt with the corners of the cloth. You can press down lightly. Put the prepared yogurt in the fridge for 12-24 hours. I usually leave the first version of the dip for 24 hours.

Step 6 After 24 hours, remove the cheese from the cloth and place it onto a board.

Step 7 Carefully remove the labneh from the towel onto a board or bowl. It should have a creamy consistency so that you can cut it gently.

Step 8 Put some of the labneh in a bowl and pour a generous amount of olive oil. Add zaatar and sprinkle with chili flakes to add a little spice.

Sides To Serve with the Labneh Recipe

Labneh is a versatile cheese that can be used in various dishes, whether you prefer it sweet or salty.

The most prevalent version uses a lot of olive oil, zaatar, sumac, and a pinch of chili flakes. Labneh can be infused with a variety of flavors. For an Italian twist, add dried tomatoes and oregano during production. For a Mediterranean flavor, mix in chopped olives and lemon peel with a hint of coriander.

At the end of production, you can add horseradish sauce, which makes labneh go perfectly with meat and smoked fish. I especially love sandwiches with labneh with horseradish flavor, smoked salmon, and cucumber with added pepper.

Depending on how long you strain the yogurt, you will get a different consistency for the cheese. If the cheese is thicker, you can also make cheesecake or cheese balls from it, which you can later marinate in olive oil.

If you decide to use the version without additives, you can use it as a cheese for funnel cake or a filling for crepes, enriching it with fresh fruit or jam.

You can also add sugar and vanilla to enjoy vanilla cheese as a dessert for children.

If you try to strain the yogurt for longer than 24 hours, you can bake a cheesecake that will be creamy so that it will melt in your mouth. This version of Basque cheesecake is only less salty (I was not impressed with this version of salty cheesecake). My family and I were probably the least disappointed with the taste.

Substitute Labneh

Labneh is similar to Philadelphia cream cheese and can taste identical to mascarpone, although mascarpone has a more milky taste. It can also replace creme fraiche in tarts or dessert recipes.