labneh recipe

Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make with this easy recipe.

Homemade Labneh Recipe (How to Make Labneh)

oz whole milk yogurt

salt

Early Harvest Extra Virgin Olive Oil

Za'atar spice herbs

pita bread

Pour the yogurt into a large bowl. Stir in salt.

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)

To serve, spread 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. Enjoy!

I  wonder is Labneh the same thing as kefir? I have the kefir grains at home and drink the kefir milk and cook with the kefir milk as well.  I would love to make my own kefir cheese. I buy it at the store but prefer making at home. Can you send me a recipe if possible.Thanks for your reply.

I have my labneh rolled into balls and in the refrigerator, waiting to be added to some olive oil. I want to flavor them, and have seen some recipes where they are flavored before being put in the oil and some after. I would like to try before, but does the extra ingredients cause them to go bad more quickly? Also, if flavored before could I do a few different flavors, such as some rolled in za’atar and some in a different seasoning, and put them in the same jar of oil, or would that just muddle the flavors together? Thank you for your help!

Delicious alternative to cream cheese!!!
Simple and basic

Suzy, the labneh is the most amazing spread and yet so easy to make. I did find  goats milk yogurt at the health food store . And I now start my day with pita bread with labneh with Za’atar and strong cup of black coffee.

Reynoldo

https://content.jwplatform.com/videos/7UmfoTx6.mp4

How to Make Labneh Middle Eastern Yogurt Cheese. Homemade Labneh Recipe.

How to Make Labneh 

How to Make Labneh- a creamy Middle Eastern Yogurt Dip (or cheese) - perfect for your Mezze platters.

How to Make Labneh!

plain, full-fat yogurt (4 cups yogurt makes 2 cups labneh)

lemon juice (for extra tang)

lemon zest

herbs

garlic, finely minced

olive oil

zaatar spice

sumac

aleppo Chili

everything bagel seasoning

warm roasted garlic, or melted leeks

fresh herbs- dill, cilantro, Italian parsley

olives

veggies- cucumber, tomatoes, radishes, sprouts, microgreens

nuts and/or seeds

salmon

honey and figs,

warm roasted fruit

Stir salt into the yogurt, right in the container, mixing well.

Pour into a kitchen towel (or cheesecloth 2-3 layers thick) set over a strainer, set over a bowl, with ample room to collect 2 cups of liquid underneath. Gather the towel corners together, twist to close and set a canned good, overtop for weight.  Set this in the fridge or cool place in your kitchen for 24 hours. Pour out the whey ( or save for another use) Check consistency.

If using as a dip, I find 24 hours is enough time. If wanting a thicker cheese-like consistency, feel free to strain another 24 hours.

To make the dip, spread out the labneh into a shallow bowl or plate ( you should have about 2 cups). Make a well in the center with the back of a spoon for the olive oil. Drizzle with olive oil and add fresh herbs and sprinkle with spices. Add any additional toppings you like olives, pinenuts, tomatoes&#8230; have fun with it!

If going the sweet route, skip the oil, add a drizzle of warm honey and add fresh roasted fruit (figs, grapes, plums, etc) sprinkle with chia seeds &#8211; really nice for a brunch affair! Served with muffins, scones or morning breads.

Made this yesterday for a party tonight and it was a big hit. Used Zaatar, olives, mint and olive oil. Served with warm pita.

I just moved- have been to three markets just today and could not find labnah. This recipe came in my feed just in time!!  Thanks!  Live Labnah

So simple! The add-ins of garlic, zataar and aleppo made the most amazing dip. Thank you for this little gem!

It turned out quite nice with the non fat Greek yogurt.  I served it with olive oil and dukkah.

Made this for Sunday brunch and served with air-fried pita bread sprayed with olive oil. It was a big hit. My daughter said “Wow, so fancy”!

This came out absolutely delicious! I used an already made thick Greek yogurt and seasoned it with lemon, garlic, zaatar, sumac and Aleppo chili. Thank you!

Love it ! It is so amaizing delicious I felt I’m Middle easterner ! A friend from Iran told me “beside my aunt lamb this is the best “ I’m from Venezuela!

Love it ! It is so amaizing delicious I felt I’m Middle easterner ! A friend from Iran told me “beside my aunt this is the best “ I’m from Venezuela!

I had been buying premade labneh, but heard homemade was better. Found this recipe and decided to give it a try. I bought a 32 oz. organic, whole milk, probiotic Greek yogurt to make it. I began by using cheesecloth, but I must have needed more layers, as the yogurt didn't really stay "in" the cheesecloth, so I added a cotton towel over the cheesecloth, and that worked like a charm. (I'll eliminate the cheesecloth next time I make it!) I twisted the towel to make a ball, used a rubber band to secure it, and rested it in a bowl-type mesh strainer over a mixing bowl, and placed it in the refrigerator for 24+ hours. The next morning, I removed the labneh (sooo creamy and thick!), and put it into the yogurt container (washed and dried) for storage. Had it on toast for breakfast with some zataar spice with a smidge of olive oil - absolutely delicious!

Labneh is a soft Middle Eastern cheese made from strained yogurt. It&#x27;s surprisingly easy to make, and it&#x27;s really versatile. Serve it as a dip with good-quality olive oil and za&#x27;atar, or add it to salads, pizzas, sandwiches, and more!

Labneh

whole milk Greek yogurt

sea salt

Extra-virgin olive oil (for drizzling)

Za'atar, crushed pistachios, lemon zest, and/or red pepper flakes

mint leaves

Crisp veggies, pita, or crackers

In a small bowl, mix together the yogurt and salt.

Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.

Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.

This homemade labneh is the perfect addition to a mezze board. It&#039;s a tangy Mediterranean yogurt cheese made with only two simple ingredients!

Homemade Labneh

whole milk yogurt

za’atar (for serving)

extra virgin olive oil (for serving)

Line a fine strainer with a thick cheesecloth and set over a bowl.

Place the yogurt into the cheesecloth carefully and sprinkle with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering into the yogurt.

Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your desired thickness.

Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh.  Serve cold or at room temperature with olive oil, zaa&#x27;tar, vegetables and pita, if desired.

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe results in a tangy spread that you can top with extra virgin olive oil and serve with warm pita. 

Easy Homemade Labneh Recipe

Pita bread

Olive oil (extra virgin)

zaatar

In a large bowl, mix the yogurt with salt.

Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.

Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.

Put this in the fridge for 24 to 48 hours.

After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).

Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.

https://embed.mediavine.com/videos/recvwhwhjetyehgaib7u

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe makes a tangy and spreadable cheese that’s perfect as a dip with some extra virgin olive oil and warm pita.

Rich, milky and tart, labneh is a yoghurt-cheese combo that’s considered a staple in Middle Eastern cuisine. It’s a must-try and one you can easily make at home.

(560 grams) plain Greek yoghurt

Mint leaves, to serve

Lavosh crisps, radish, snow peas, tomatoes, to serve

Line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon yoghurt into the sieve. Loosely cover with plastic wrap. Place in the fridge for 24 hours to drain.

Place yoghurt mixture into a medium bowl and season. Drizzle with olive oil and sprinkle with mint to serve. Serve with lavosh and fresh vegetables.

With just 2 ingredients, there are so many ways to enjoy this simple labneh recipe from savory spreads and dips to sweet with fruit and granola.

Homemade Labneh with Greek Yogurt

Olive oil

Spices: everything bagel seasoning (sumac, za'atar)

Fresh herbs: parsley (cilantro, chives)

Raw vegetables: radishes (cucumbers, tomatoes, carrots)

Other: olives (roasted tomatoes, artichokes)

cinnamon (cardamom, nutmeg)

Fruit: berries (stone fruit, apples, oranges)

Nuts: pistachios (almonds, walnuts)

In a medium bowl, stir together the yogurt and salt.

Place a fine mesh strainer in a large bowl and line it with 2 layers of cheesecloth. Then spoon in the yogurt.

Knot the top of the cheesecloth to make a tight pouch.

To help push the liquid out, you can put 2 15-ounce cans or 1 28-ounce can on top of the labneh.

Let the yogurt sit in the refrigerator and drain for 24 hours to give it time to thicken. As necessary, adjust the cans to distribute the weight evenly.

Serve the labneh with your desired spices, toppings and accompaniments.

This recipe was perfect!  I had it made in balls covered with olive oil and it lasts a long time in the refrigerator.  Would it last longer if you covered the top with olive oil?

This recipe is so delicious and easy. I love Greek yogurt!

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