Easy Labneh
- PREP 12hrs 10min
- TOTAL 12hrs 10min
Labneh is a creamy, spreadable Middle Eastern cheese made from strained yogurt. It’s easy to make. You just need some time. I strain labneh in my refrigerator for 12 to 24 hours.
Equipment: Cheesecloth (preferred) or fine mesh strainer, wooden spoon, and a tall-sided bowl or container to catch the strained whey.
You Will Need
1 quart (32 ounces) full-fat plain yogurt
1 teaspoon fine sea salt
Directions
In a mixing bowl, combine the yogurt and salt. Mix well.
Line another bowl with a double layer of cheesecloth. Pour in the salted yogurt and tightly wrap it. Tie the cheesecloth closed around the top with twine.
Hang the cheesecloth around a wooden spoon and set it into a tall-sided bowl or container so that the bottom of the cheesecloth ball does not touch the bottom. Do not squeeze.
Let the mixture hang overnight to drain. I do this in the refrigerator.
The following day, firmly twist the cheesecloth to strain the rest of the whey.
Homemade labneh may be thicker than store-bought options. You can serve it as is, thin it with milk, or whip it.
Adam and Joanne's Tips
- Choosing Yogurt for Labneh: Many labneh recipes call for Greek yogurt because it’s already thicker than regular yogurt. This can save you some straining time. However, you can also use plain (non-Greek) yogurt – just be prepared to strain it a little longer. Opt for goat’s milk or sheep’s milk yogurt for the most traditional labneh flavor.
- Storing: Keep homemade labneh in the refrigerator in an airtight container for up to 5 days, covered with a thin layer of olive oil.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.