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Labneh Recipe

Labneh Recipe - Simple Easy Meals

A creamy, tangy yet smooth dip that takes mere minutes to prepare but tastes like you've spent hours in the kitchen. 
Enter labneh! This traditional Middle Eastern yogurt cheese is versatile and perfect for many dishes, from appetizers to desserts. Best of all, it can often be made with ingredients you already have at home. 
As a registered dietitian and food enthusiast, I’ve had my fair share of store-bought dips. But time and again, I return to making labneh. In this guide, I’ll share my insights and experiences with labneh, its myriad uses, and how to create it right in your kitchen.
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Prep Time 7 hours
Total Time 7 hours
Servings: 8
Course: Appetizer
Cuisine: Middle Eastern
Calories: 63
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 32 ounces whole milk plain yogurt
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt

Method
 

Step 1: Prepare Your Materials
  1. First things first! Gather your materials. You’ll need a large bowl, a fine mesh strainer or cheesecloth, and a mixing spoon. A kitchen towel can also work if you don't have cheesecloth. Make sure everything is clean and dry.
Step 2: Strain the Yogurt
  1. Spoon the yogurt into the strainer or cheesecloth placed over the bowl. If you're using cheesecloth, gather the sides together to form a pouch.
    Leave it to strain for at least 12 hours—don’t worry; you can go about your day! I often prefer a 24-hour strain for a thicker consistency.
Step 3: Collect the Whey
  1. As it strains, the whey will drain into the bowl below. This is a great time to think about how you'll use this liquid gold later! It can be used in smoothies or for baking.
Step 4: Mix in the Flavorings
  1. Once strained, add lemon juice and salt to the labneh. Stir it well to combine. This is also where you can get creative; add your favorite herbs or spices if you're in the mood!
Step 5: Pack and Store
  1. Spoon the labneh into an airtight container. Drizzle the top with olive oil for an added touch. This not only makes it look appetizing but keeps it fresh, too.

Notes

  • Be Patient: The straining process is key. If you rush it, you won't achieve the right consistency.
  • Experiment with Flavors: Try adding different herbs, garlic, or spices to the initial yogurt mix for unique flavors.
  • Use Full-Fat Yogurt: It yields the creamiest labneh.
  • Store Properly: Keep your labneh in a sealed container in the fridge. It'll last about two weeks.
  • Save the Whey: Use the leftover whey in smoothies or baking. It’s nutritious and packed with protein.