Today, I’m excited to share with you how incredibly simple it is to make your own creamy Labneh with this easy recipe. This Middle Eastern staple is not only delicious but also surprisingly easy to make with just two basic ingredients: yogurt and salt. (Find a reel with video instructions as well)
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Why You’ll Love Homemade Labneh:
- Creamy & Delicious: Labneh has a thick, velvety texture and a tangy flavor that’s perfect for spreading on toast, dipping veggies, or adding to your favorite recipes.
- Healthy & Versatile: It’s a good source of protein and calcium, and it fits perfectly into a healthy Mediterranean diet.
- Easy to Make: With just a few simple steps and a bit of patience, you can have homemade Labneh ready to enjoy!
- Minimal Ingredients: All you need is plain yogurt (full-fat is recommended for the best flavor) and a pinch of salt.
Ingredients:
- 1 kg plain yogurt (full-fat recommended)
- 10g salt
- Cheesecloth or muslin cloth
- Optional: Za’atar, sesame seeds, or other spices for rolling
Instructions
- Combine & Strain: In a bowl, mix the yogurt and salt. Place a cheesecloth or muslin cloth over a strainer or colander, and pour the yogurt mixture onto the cloth.
- Bundle & Hang: Gather the edges of the cloth and tie them together, creating a bundle. Hang the bundle over a bowl, allowing the excess liquid (whey) to drain out. Tip: Don’t throw away the whey! You can use it in marinades or smoothies.
- Refrigerate & Wait: Let the yogurt strain in the refrigerator for 12-24 hours, or until it reaches your desired thickness.
- Shape & Flavor: Once strained, open the cloth and transfer the thickened yogurt (Labneh) into a bowl. Roll small portions into balls. (Optional): Roll the Labneh balls in your favorite spices for added flavor and texture.
- Store & Enjoy: Store your homemade Labneh in an airtight container in the refrigerator for up to a week. Enjoy it as a spread, dip, or in your favorite recipes!
Recipe Tips:
- Yogurt Choice: For the creamiest Labneh, use full-fat Greek yogurt.
- Straining Time: The longer you strain the yogurt, the thicker the Labneh will become. Experiment to find your ideal consistency.
- Flavor Variations: Get creative! Add herbs, spices, or even a drizzle of honey to your Labneh.
Serving Suggestions
- Spread on toast or bagels with a drizzle of olive oil and za’atar
- Serve as a dip with pita bread, vegetables, or crackers.
- Use as a topping for salads, bowls, or roasted vegetables.
- Incorporate into your favorite recipes like dips, sauces, or desserts.
Have you tried making it before? Share your experience in the comments below if you like this Labneh recipe!
Looking for more easy and healthy Mediterranean recipes? Check out my Instagram for daily inspiration and visit my section for middle eastern staples
Homemade Labneh
Learn how to make creamy, delicious Labneh at home with just yogurt and salt! This easy 5-step recipe is perfect for healthy snacks, dips, and spreads. Video tutorial included!
Ingredients
- 1 kg yogurt full-fat recommended
- 10 g salt
- Optional Za'atar, sesame seeds, or other spices for rolling
Instructions
- In a bowl, mix the yogurt and salt. Place a cheesecloth or muslin cloth over a strainer or colander, and pour the yogurt mixture onto the cloth.
- Gather the edges of the cloth and tie them together, creating a bundle. Hang the bundle over a bowl, allowing the excess liquid (whey) to drain out. Tip: Don’t throw away the whey! You can use it in marinades or smoothies.
- Let the yogurt strain in the refrigerator for 12-24 hours, or until it reaches your desired thickness.
- Once strained, open the cloth and transfer the thickened yogurt (Labneh) into a bowl. Roll small portions into balls. (Optional): Roll the Labneh balls in your favorite spices for added flavor and texture.
- Store your homemade Labneh in an airtight container in the refrigerator for up to a week. Enjoy it as a spread, dip, or in your favorite recipes!