Mom's Best Recipes
Recipe

Homemade Labneh

A thick, tangy yogurt cheese you can spread, swirl, and spoon onto basically everything.

Author By Matt Campbell
4.8
A ceramic bowl of thick homemade labneh swirled into soft peaks, drizzled with olive oil and sprinkled with za'atar on a wooden table with warm pita nearby
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Labneh is the kind of kitchen trick that feels like cheating. You take plain yogurt, add a little salt, give it time, and suddenly you have something luxuriously thick and tangy that acts like cream cheese, sour cream, and a dip all at once.

I love it because it is low-drama, make-ahead friendly, and it makes even a sad Tuesday snack plate look like you planned your life. Spread it on toast, swipe it with pita, dollop it onto roasted veggies, or use it as the base for a bright sauce. This recipe walks you through getting the thickness you want, from spoonable to roll-into-balls level.

A kitchen counter with a bowl of plain Greek yogurt, a small dish of kosher salt, a whisk, and a fine mesh strainer setup nearby

Why It Works

  • Big flavor with two ingredients: straining concentrates the yogurt so you get a deeper tang and a richer texture.
  • You control the texture: strain a little for dip, longer for a spread, longest for firm labneh you can shape.
  • Versatile by design: go savory with olive oil and herbs, or sweet with honey and fruit.
  • Meal-prep gold: keeps well in the fridge and instantly upgrades bowls, wraps, and snack boards.

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Storage Tips

How to Store Labneh

Refrigerate: Transfer labneh to an airtight container and refrigerate for up to 5 to 7 days.

Keep it thick: If a little whey separates in the container, just stir it back in, or pour it off for an even thicker spread.

Freezing: You can freeze labneh, but the texture can get a bit grainy after thawing. If you do freeze it, plan to use it in sauces, baking, or cooked dishes rather than as a swipe-and-swoosh dip.

Labneh balls in olive oil (refrigerated only): Oil is not a preservation method, so do not store this at room temperature. If you strain labneh very thick, roll into balls, and fully submerge in olive oil in a very clean jar, keep it refrigerated at all times and use within 1 to 2 weeks for best quality. Use clean utensils every time, and discard if you notice mold, fizzing, or any off smell. If you add garlic, fresh herbs, or lemon peel to the jar, the storage window is shorter, so aim to finish within a few days.

Common Questions

What is labneh?

Labneh is strained yogurt. Removing some of the whey makes it thicker, tangier, and more concentrated. Depending on how long you strain it, it can be soft like a dip or firm enough to shape.

Do I need Greek yogurt?

No, but it helps. Greek yogurt strains faster because it already has less whey. If you start with regular plain yogurt, you will just need more time.

How long should I strain labneh?

Use time as your texture dial. Timing varies by yogurt brand, fat percentage, and how tightly woven your cloth is.

  • 2 to 4 hours: thick dip, still spoonable
  • 8 to 12 hours: spreadable, cream-cheese-ish
  • 24 hours: very thick, can be shaped

Can I make it dairy-free?

Yes, with an unsweetened plain plant-based yogurt that is thick to begin with. Results vary by brand because stabilizers and water content differ. Strain time may be shorter, and the final texture can be softer.

Why is my labneh runny?

Usually one of three things: your yogurt started thin, it did not strain long enough, or the cloth weave was too open. Fix it by re-straining for a few more hours with a tighter cheesecloth or a clean, lint-free kitchen towel.

What can I do with the leftover whey?

Do not toss it. Use it in smoothies, pancake batter, bread dough, soups, or to cook grains like rice. It adds a gentle tang and a bit of protein.

The first time I made labneh, it felt like I had discovered a loophole in the universe. I had yogurt in the fridge, no plan for dinner, and a vague craving for something creamy that could turn leftovers into a real meal. A few hours later, I was standing over the counter eating labneh with a spoon like it was ice cream, telling myself it was fine because it was “just yogurt.”

Now it is my secret weapon for weeknights. If I have labneh, I can turn roasted vegetables into a bowl, make a wrap feel like a restaurant thing, and build a snack plate that looks way more intentional than it actually is.