Homemade Labneh with Greek Yogurt
on Aug 11, 2022
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Dip, spread and condiment in one, this 2-ingredient labneh is made with Greek yogurt and a pinch of salt. The result is a wonderfully thick and intensely tangy version of yogurt. The best part is that with the all that flavor, it still manages to be a blank canvas. You can go savory with spices and vegetables to dress it up. Or do the opposite and reach for honey and fruit to make things sweet.
Table of Contents
What’s there not to love about a recipe that celebrates being homemade, but only involves a couple ingredients, stirring and waiting? That pretty much sums up making labneh. Where the effort comes in is deciding how to serve it because you have lots options. It’s a choose your own adventure situation that will take you either sweet or savory.
What Is Labneh?
Often found in Middle Eastern cuisine, labneh is strained yogurt where the whey has been removed. This thickened version of yogurt is then becomes softened cheese with a smooth and creamy texture.
Labneh cheese is similar to cream cheese and has that almost sour, tangy taste. But since it’s made from yogurt, it has less calories and more protein than cream cheese plus the added benefits of probiotics.
The Ingredients
This is what you need:
- Greek yogurt: Use whole milk yogurt. Going full fat adds richness that enhances the taste and consistency.
- Salt: In every recipe, salt is a seasoning that activates the overall flavor. Even if you end up adding honey and fruit and going sweet with your labneh, you still want to make sure to stir in salt before you strain the yogurt.
Savory Additions
Sprinkle spices and fresh herbs on top of the labneh after drizzling it with olive oil:
- Everything bagel seasoning
- Sumac
- Za’atar
- Parsley
- Cilantro
- Chives
Pair it with raw and roasted veggies:
- Radishes
- Cucumbers
- Tomatoes
- Carrots
- Olives
Sweet Additions
Add these spices to your labneh:
- Cinnamon
- Cardamom
- Nutmeg
Drizzle it with something liquid and sweet:
- Honey
- Maple syrup
- Agave syrup
Include a mix of fresh fruit:
- Berries
- Stone fruit
- Apples
- Oranges
Add chopped nuts, especially if you are also including honey and fruit:
- Pistachios
- Almonds
- Walnuts
How To Make Labneh
1. Stir together the yogurt and salt in a medium bowl.
2. Place a fine mesh strainer over a large bowl. Line it with cheesecloth and spoon in the yogurt mixture.
3. Knot the top of the cheesecloth to make a snug bundle.
4. Place 1 large can or 2 small cans on top of the cheesecloth.
5. Let the yogurt drain in the fridge for 24 hours. Depending on the size of your strainer, you may need to adjust the cans every so often to distribute the pressure more evenly on the yogurt.
6. Serve the labneh with your desired toppings and additions.
Serving Suggestions
For savory dishes:
Mezze platters with a mix of hummus, babaganoush and other dips along with pita bread and crackers. I love my homemade roasted garlic hummus for this.
Spreads for bagels, toast and sandwiches with roasted vegetables, chicken or turkey.
A quick sauce for pasta. Stir labneh into hot pasta and it will melt creating a tangy and creamy sauce.
For sweet dishes:
Granola and fresh fruit with a dollop (or more) of labneh. It’s really good with chunky sesame tahini granola to keep with those Middles Eastern flavors.
Fruit pizza with a sugar cookie crust. You can use from-scratch dough or store-bought dough to bake a big cookie. Let it cool. Then spread it with labneh leaving a border at the edge and top it with a rainbow of fruit for this dessert pizza.
Leftovers & Storing
You can store leftover labneh in an airtight container in the refrigerator up to 1 week.
More Dips & Spreads
Baked Goat Cheese Tomato Dip
Smoked Almond Hummus
Sweet Potato Hummus
Edamame Pistachio Dip
Mango Habanero Salsa
Did you try making labneh? Did you eat it savory or sweet? Please leave a comment and rating below. Thanks!
Homemade Labneh with Greek Yogurt
Ingredients
- 16 ounces whole milk Greek yogurt
- 1/2 teaspoon kosher salt
Savory Serving Ideas
- Olive oil
- Pita bread or crackers
- Spices: everything bagel seasoning sumac, za’atar
- Fresh herbs: parsley cilantro, chives
- Raw vegetables: radishes cucumbers, tomatoes, carrots
- Other: olives roasted tomatoes, artichokes
Sweet Serving Ideas
- Sweet drizzle: honey agave syrup, maple syrup
- Spices: cinnamon cardamom, nutmeg
- Fruit: berries stone fruit, apples, oranges
- Nuts: pistachios almonds, walnuts
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so delicious and easy. I love Greek yogurt!
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?
Since the recipe is dairy/yogurt, I don’t think covering the balls with olive oil will extend their shelf-life.