Labneh is a creamy and tangy cheese originating from the Middle East, made from strained yogurt. This homemade recipe lets you achieve a soft, spreadable cheese with just two basic ingredients: plain yogurt and salt. It's ideal for those seeking a healthy and versatile option, as it works as a dip, spread for bread, or accompaniment to salads and vegetable dishes.
Making your own labneh cheese is simple and economical. Plus, by controlling the ingredients, you can adjust the tanginess and consistency to your liking. The straining process removes the whey, concentrating the flavor and achieving a dense, creamy texture.
Labneh can be customized with fresh herbs, olives, za'atar, or other spices. It's traditionally served with olive oil and enjoyed at breakfast, as an appetizer, or even as a base for sauces. Its versatility makes it a staple in Mediterranean cuisine.
Prep
10 min
Servings
4
In a mixing bowl, combine the plain yogurt and salt. Mix well until the salt is evenly distributed.
Take a piece of cheesecloth or a clean kitchen towel and lay it in a fine-mesh strainer or sieve. Place the strainer over a bowl.
Pour the yogurt mixture into the cheesecloth-lined strainer. Gather the edges of the cloth to form a pouch, and secure it with a rubber band or kitchen twine.
Place the strainer in the refrigerator and let it drain for at least 12 hours or overnight. This will allow the whey to separate from the yogurt, resulting in a thicker Labneh.
After draining, remove the Labneh from the cheesecloth and transfer it to a serving dish. Drizzle with olive oil and add your choice of optional toppings like fresh herbs, olives, or za'atar.
Serve the Labneh with pita bread, vegetables, or use it as a spread or dip. Enjoy your homemade Labneh!
Note: You can adjust the thickness and tanginess of the Labneh by varying the draining time. Longer draining time will yield a thicker Labneh.
