Homemade Labneh Recipe

Yogurt: The base of the labneh, providing the creamy texture and tangy flavor. Use full-fat or Greek plain yogurt for the best results.

Salt: Enhances the flavor of the labneh and helps in the straining process to achieve the desired consistency.

To enhance the flavor of your labneh, consider adding a pinch of herbs or spices to the yogurt mixture before draining. Fresh dill, mint, or a touch of garlic powder can elevate the taste, making it a versatile spread for bread or a dip for vegetables.

• full-fat or greek plain yogurt - Substitute with strained plain yogurt: Straining regular plain yogurt through a cheesecloth or fine mesh sieve for several hours can achieve a similar thick consistency to Greek yogurt.

• full-fat or greek plain yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a good alternative for labneh.

• full-fat or greek plain yogurt - Substitute with kefir: Kefir can be strained to achieve a thick consistency similar to yogurt, and it has a tangy flavor that works well in labneh.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, providing a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity to season the labneh.

• Ensure your labneh is stored in an airtight container to maintain its freshness and prevent it from absorbing other odors in the fridge.
• For optimal flavor and texture, consume your labneh within 2 weeks. It will remain safe to eat for up to a month, but the taste may start to diminish.
• If you plan to freeze labneh, portion it into smaller servings. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap or place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label each package with the date before placing it in the freezer. Labneh can be frozen for up to 3 months.
• When ready to use, thaw labneh in the refrigerator overnight. Avoid thawing at room temperature to maintain its creamy texture and prevent bacterial growth.
• Once thawed, give it a good stir to restore its smooth consistency. If it appears a bit grainy, a quick whisk can help bring back its creamy texture.
• Enhance the flavor of your labneh by drizzling it with olive oil and sprinkling with za'atar or fresh herbs before serving.
• Pair your labneh with fresh vegetables, pita bread, or use it as a spread in sandwiches for a delightful culinary experience.

• For a quick and easy method, spread the labneh on a slice of bread or baguette and toast it in a preheated oven at 350°F (175°C) for about 5-7 minutes. The bread will become crispy, and the labneh will warm up nicely.

• If you prefer a stovetop method, place a non-stick skillet over medium heat. Spread the labneh on a flatbread or pita and warm it in the skillet for about 2-3 minutes on each side. This will give you a warm, slightly toasted flatbread with creamy labneh.

• For a more gourmet touch, preheat your oven to 375°F (190°C). Spread the labneh in a small baking dish and drizzle with olive oil. Bake for about 10-12 minutes until the edges start to bubble and it’s heated through. Serve with crackers or vegetable sticks.

• If you’re in a hurry, you can microwave the labneh in a microwave-safe dish. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be careful not to overheat, as it can change the texture.

• For a unique twist, spread the labneh on halved tomatoes or bell peppers and broil them in the oven for about 5 minutes. This will give you a warm, savory treat with a burst of flavor from the vegetables.

• Mixing bowl: Use this to combine the yogurt and salt thoroughly.

• Cheesecloth: Essential for straining the yogurt mixture to separate the whey and create a thick, creamy labneh.

• Strainer: Place this over a bowl to hold the cheesecloth and allow the liquid to drain out.

• Bowl: Position this under the strainer to catch the draining liquid.

• Refrigerator: Necessary for keeping the yogurt mixture cool while it drains for 24 hours.

• Container: Store the finished labneh in this to keep it fresh in the fridge.

Use greek yogurt: Opt for greek yogurt as it has less whey, reducing the draining time.

Double cheesecloth: Use a double layer of cheesecloth to speed up the draining process.

Pre-salt the yogurt: Mix salt into the yogurt the night before to start the draining process early.

Elevate the strainer: Place the strainer higher to allow better drainage.

Press the yogurt: Gently press the yogurt mixture in the cheesecloth to expedite whey removal.