How to Make Labneh (2-Ingredient Recipe) - Little Sunny Kitchen (2024)

Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It’s spreadable just like cream cheese, and often eaten with warm pita bread or pita chips and a drizzle of extra virgin olive oil. It’s savory, tangy, rich, and super creamy!

What is Labneh?

Labneh, labaneh, labna, or labne is a Middle Eastern strained yogurt which is basically yogurt that has been strained from most of its whey leaving a thick creamy consistency with a salty tangy flavor. It’s basically an early stage of cheese, that’s why we sometimes refer to it as labneh cheese. The texture of labneh dip or cheese is divine!

Although labne is very similar to cream cheese or soft cheese, it’s not really considered a cheese but more of a creamy dip or a sandwich filler like hummus. Labneh making is so simple, and can be easily made at home.

The Ingredients

You only need 2 simple ingredients. Good quality Greek yogurt or natural whole milk yogurt (full fat), and salt. You will also need a clean cheese cloth, or a nut milk bag, and a labneh container (a jar or anything you want to store it in).

Complete list of ingredients and amounts can be found in the recipe card below.

How to Make Labneh

• In a medium bowl, combine the yogurt with salt and mix well.
• Line a colander with 1 or 3 layers of cheesecloth and place that over a bowl. Transfer the yogurt to the cheesecloth, and tie it or seal it with a rubber band. Place heavyweight over the cheesecloth (I use 2 cans), and place in the fridge for 12 to 24 hours or for up to 2 days.

• The whey will separate from the solids, and you’ll get creamy labneh dip. Remove from the cheesecloth, and store in a jar in the fridge for up to 14 days. Cover the top with a thin layer of extra virgin olive oil.

Top Tips

• Straining yogurt needs to be done for 8-48 hours depending on the texture that you like. I usually do it overnight and get a rich creamy texture (this is exactly what my Mom does!), but you can leave it to strain for longer to get an even thicker consistency.
• Season it! I like to add fine sea salt to make labneh a savory dip even if I’m serving it with berries or honey. You can also add about ¼-½ of a teaspoon of lemon juice to make it tangy.
• Store with a layer of olive oil to seal it in – the best way to store labneh cheese is in a sealed glass jar in the fridge with a thin layer of extra virgin olive oil.
• When the yogurt is strained, it will preserve its distinctive tangy flavor especially if you use natural plain yogurt rather than Greek yogurt.

Common Questions About Labneh

How to Serve Homemade Labneh?

Labneh is eaten as a dip in the Middle East, and goes well with crudites, or fresh pita bread or yogurt flatbread, olives, zatar, sumac, extra virgin olive oil, and a cup of black sweetened tea. Another way to enjoy it is to make sandwiches using warm pita pockets, and sometimes with the addition of za atar, mortadella luncheon meat, fresh herbs, or fresh vegetables such as cucumber and tomatoes. Labneh with zatar is actually very delicious!

You can also make wraps, just like I did in my hummus veggie wrap recipe, just switch out the hummus for labne.

Labne cheese is like a white canvas, and can also be served sweet with fresh fruit toppings such as summer berries or jam, or slathered over a baked pizza base with a drizzle of honey.