Labneh is yoghurt that has been strained until it becomes a soft, spreadable cheese. It’s one of the most popular foods across the Middle East and Eastern Mediterranean, eaten at every meal from breakfast to dinner, and it’s almost embarrassingly easy to make at home. If you’ve ever bought labne from a Middle Eastern grocery and wondered how it was made, the answer is: exactly like this.
The Basic Method
Stir ¾ to 1 teaspoon of salt through 1 kg of full-fat Greek-style yoghurt. Line a large sieve or colander with muslin or cheesecloth (a thin, clean tea towel also works) and set it over a bowl. Spoon in the yoghurt, or tie the cloth into a bundle and hang it over the bowl. Either way, it goes in the fridge while the whey drips out.
After 24 hours you have a soft, spreadable labneh. Leave it for up to 48 hours and it becomes thick enough to roll into balls. The longer it drains, the thicker and tangier it gets.
Don’t discard the whey. It’s high in protein, mildly tart, and useful: add it to bread dough, soup, smoothies, or use it to soak grains before cooking. It keeps refrigerated for a week.
Fresh Labneh: Breakfast and Mezze
The most common way to eat fresh labneh (24-hour strain) is spread on a plate, drizzled with olive oil, and sprinkled with za’atar or dried thyme, with warm flatbread to scoop it up. This is a complete breakfast in much of the Middle East and is both simple and deeply satisfying. The combination of creamy, tangy labneh and earthy za’atar is one of the great flavour pairings in regional cuisine.
As part of a mezze spread, labneh works alongside hummus, olives, pickled vegetables, and pita. The creaminess of the labneh contrasts with the more robust flavours of the other elements and provides balance to a mezze plate.
Preserved Labneh Balls
Drain the labneh for 48 hours, until it’s very thick. With oiled hands, roll heaped teaspoons of it into balls. If you like, roll them in za’atar or other dried herbs. Pack them into a clean glass jar, pour over enough olive oil to cover them completely, and seal. Keep the jar in the fridge, never at room temperature, and the balls will keep for up to 2 months.
The olive oil absorbs the flavour of the labneh and herbs as the balls sit – by the time the jar is empty, you have herb and yoghurt-infused oil that is excellent for dressing salads or dipping bread. Nothing is wasted.
Labneh as a Cooking Ingredient
Beyond eating it as is, labneh works as: a spread for sandwiches (more flavour than cream cheese, less rich), a base for dips (blended with roasted capsicum, beetroot, or herbs), a topping for baked eggs, a stuffing for pastry with herbs and pine nuts, or dolloped over finished pasta dishes in place of ricotta. Its acidity brightens dishes and its creaminess adds body without heaviness. It’s one of the most versatile things you can have in the fridge.
Choosing Your Yoghurt
Labneh is only as good as the yoghurt you strain. Both recipes we follow use full-fat Greek-style yoghurt. Full-fat gives a richer, smoother cheese, while low-fat yoghurt strains into something drier and sharper. Your own homemade yoghurt works too, since you are simply taking a batch a few steps further. Avoid yoghurts with added thickeners, gums, or gelatine, as these stop the whey draining cleanly.
Troubleshooting
It isn’t thickening. Give it time and a colder fridge. If the whey has stopped dripping but the labneh is still loose, the cloth may be clogged, so move it to a fresh piece. A yoghurt loaded with stabilisers will also resist straining, which is why a simple, plain yoghurt is best.
It’s too sour. The longer it strains, the tangier it gets. If you prefer a milder labneh, stop at the 24 hour mark. Starting with a fresher, milder yoghurt also keeps the sharpness down.
It’s firmer than I wanted. You have simply strained it longer than you needed. Loosen it back to a spreadable texture by stirring in a little of the reserved whey or a splash of milk.
Common Questions
How long does labneh keep? Fresh labneh keeps in an airtight container in the fridge for up to 2 weeks. Rolled into balls and covered completely in olive oil, it keeps for up to 2 months, always in the fridge.
Can I freeze it? Fresh labneh can be frozen, though the texture loosens slightly on thawing. It is best used afterwards in cooking, stirred through warm dishes or blended into dips, rather than spread fresh.
Sources
The method on this page is adapted from Adam Liaw’s homemade labneh at SBS Food and The Australian Women’s Weekly labne recipe, which is also where the rolled balls in oil come from.
