If you love creamy, tangy dips like hummus or baba ganoush, it’s time to introduce your kitchen to labneh (pronounced lab-nay).

This velvety, strained yogurt cheese is a cornerstone of Mediterranean cuisine. It is luxuriously thick, naturally probiotic-rich, and shockingly easy to make at home. With just two ingredients and a little bit of patience, you can create a centerpiece-worthy appetizer that rivals any Middle Eastern restaurant.

What is Labneh?

Labneh is simply plain yogurt that has been strained to remove its liquid whey. The result is a thick, spreadable cheese with a consistency somewhere between cream cheese and sour cream, but with a signature Mediterranean tang.

Because it's made from a base of cultured milk, it's packed with healthy proteins and gut-friendly probiotics, making it a stellar wholesome alternative to heavy cheeses or store-bought dips.

Why You'll Love This Recipe

Only 2 Ingredients: All you need is plain yogurt and salt.

Zero Cooking Required: The refrigerator does all the work for you.

Highly Customizable: Serve it savory with olive oil and spices, or sweeten it up for breakfast.

Budget-Friendly: Making it at home costs a fraction of the price of specialty deli tubs.

Ingredients & Kitchen Tools

The Ingredients

32 oz Plain Yogurt: Full-fat (5% or whole milk) Greek yogurt or traditional plain European-style yogurt works best. Avoid fat-free variations, as they lack the creamy mouthfeel essential to a good labneh.

1/2 teaspoon Fine Sea Salt: This enhances the flavor and helps draw out the moisture.

The Tools

A fine-mesh strainer

A large mixing bowl

Cheesecloth (or a clean, thin kitchen towel / paper coffee filters)

String or a rubber band (if hanging)

How to Make Labneh (Step-by-Step)

The thickness of your cheese depends entirely on straining time. A 12-hour strain yields a perfect, spreadable dip. Straining for 24 to 48 hours results in a firmer cheese that can be rolled into traditional labneh balls and preserved in olive oil.

1.Season the Yogurt:Prep time: 2 mins.

In a medium bowl, thoroughly mix your plain full-fat yogurt and sea salt. The salt is crucial—it flavors the cheese and chemically encourages the whey to separate.

2.Set Up Your Straining Station:Prep time: 3 mins.

Place a fine-mesh strainer over a deep mixing bowl, ensuring the bottom of the strainer doesn't touch the floor of the bowl. Line the strainer with 3 to 4 layers of cheesecloth or a clean linen towel.

3.Strain the Whey:Wait time: 12 to 24 hours.

Pour the salted yogurt mixture into the center of the cloth. Gather the edges of the cloth together and twist tightly to create a bundle. Place the whole setup into the refrigerator.

4.Unwrap and Serve:Final step.

Once it reaches your desired thickness, discard the liquid whey collected in the bowl. Gently peel the cheesecloth away from your fresh labneh and transfer it to a serving dish.

How to Serve and Style Your Labneh

Half the joy of Mediterranean cuisine is the presentation. To serve your labneh traditionally, place it in a shallow bowl and use the back of a spoon to create deep, swirling wells on the surface.

Popular Savory Toppings

The Essentials: A generous, pooling drizzle of high-quality, cold-pressed extra virgin olive oil and a heavy dusting of za'atar (a Middle Eastern spice blend of thyme, toasted sesame seeds, and sumac).

The Fresh Twist: Chopped cucumber, mint leaves, cherry tomatoes, and kalamata olives.

The Warm Component: Topped with roasted cherry tomatoes bursting with garlic, or spiced ground lamb.

Going Sweet

If you prefer a sweeter profile for a breakfast spread, skip the za'atar. Spread the labneh over crusty artisanal toast, drizzle it with raw honey, and top with fresh figs, walnuts, or vibrant pomegranate seeds.

Recipe FAQ & Pro Tips

Can I use low-fat yogurt?

Technically yes, but full-fat yogurt yields a significantly creamier, smoother texture. Low-fat or non-fat yogurt tends to become chalky or gritty once drained.

How long does homemade labneh keep?

Stored in an airtight container in the fridge, plain spreadable labneh will stay fresh for up to two weeks. If you strain it for 48 hours, roll it into balls, and submerge them entirely in olive oil, they can last up to two months in the refrigerator.

What should I do with the leftover whey?

Don't throw it out! The acidic liquid whey is incredibly nutrient-dense. You can use it as a starter liquid for baking bread, substitute it for water when cooking grains like quinoa, or toss it into fruit smoothies for an extra kick of protein.