Labneh is a rich, creamy cheese from the Middle East, made by straining Middle Eastern or Greek yogurt until it's thick and tangy. Serve this lebneh recipe as a dip with baked pita chips or form it into balls and roll in zaatar, then store in olive oil to extend its shelf life!
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Labneh is the base for my jajik recipe. In that recipe, yogurt is strained and mixed with chives, fresh herbs, and hot chile to make an absolutely delicious yogurt cheese spread.
This time around, we'll make plain labneh that you can serve drizzled with olive oil and chopped tomatoes, and a mixture of olives. Or use it to make mini yogurt cheeseballs that can be coated in za'atar or your favorite spice mix, and preserved in a jar with olive oil. Of course, I'll also give you some mix-in options because they take this simple labneh recipe from good to amazing!
Don't worry if you don't have za'atar on hand, I've got an easy homemade substitute for zaatar that you can whip up from pantry staples!
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🔖 Ingredients & Substitutions
- Yogurt: Full-fat Greek yogurt makes the richest, creamiest labneh. Avoid flavored or sweetened yogurts. Or use homemade yogurt instead. Taste the yogurt and see if it needs salt; if so, season before straining.
- Olive Oil: Good quality olive oil to drizzle over the labneh, if serving it as a dip, and for pouring over labneh balls, if you choose to make them.
- Zaatar: This Middle Eastern spice can be purchased at any Middle Eastern market or on Amazon. Or make this zaatar substitute at home.
- Optional: Once the yogurt is strained, you can add any of the following: Fresh herbs (parsley, mint, basil, or cilantro), chives, scallions, crushed garlic, and hot chile peppers to take this labneh recipe to the next level!
*Check recipe card for a full list of ingredients!
🥛 How to Make Labneh (Yogurt Cheese)
Step 1: Place a white dish towel into a strainer and spoon yogurt into it. Tie the corners to make a bundle and hang from a faucet so the whey can drain. Or put the bundle in a strainer with a heavy object on top of it (over a deep bowl to catch the whey). This process can take a few hours, so I like to leave it overnight.
Pro Tip: Whichever method you use, you'll want to collect the whey. It has many uses!
Step 2: Once the yogurt reaches your desired consistency, transfer to a container and add optional ingredients or leave it as is. Another option is to form the labneh into balls, then roll them in zaatar seasoning and store in a jar of olive oil to extend the shelf life.
Mix-In Ideas
Yes, this labneh recipe is creamy, tangy, and delicious as is, but let me tell you how to take it to the next level! Add chopped chives, crushed garlic, and your favorite dried or fresh herbs. If you can handle the heat, mince one chile pepper (I add a serrano) and stir ingredients to combine.
🍽 Serving Suggestions
Serve this labneh recipe as a dip, drizzled with olive oil and sprinkled with za'atar. Spread on toast with diced ripe tomatoes, or use as a sandwich spread.
🥛 More Yogurt Recipes
If you love yogurt, be sure to try booshala (spicy yogurt soup) and garlic yogurt soup. And for breakfast, this poached Turkish eggs recipe (clibir) really hits the spot! If you're into yogurt drinks, try a glass of refreshing ayran!
🤷🏻♀️ FAQs
When stored in an airtight container, labneh can last for a few weeks in the fridge or for over a month when rolled into balls and stored in a jar of olive oil.
Yes, but it will be less creamy. Full-fat gives the best flavor and texture.
Greek yogurt is an excellent choice for making labneh. It's rich, creamy, and partially strained.
Use it in smoothies, bread baking, soups, and more!
Not recommended, it separates and loses its creamy texture.
👩🏼🍳 Pro Tips
- Want labneh thick enough to roll into balls? Let it strain longer in the fridge, up to 48 hours.
- Double-layer the cheesecloth. This helps catch all the fine curds and keeps the yogurt from leaking.
- Save the whey from this labneh recipe! It's packed with protein and can be used in smoothies, bread baking, or even soups. You can even give it to your chickens; they love it!
- Another way to enjoy labneh balls is to leave them plain and drizzle them with honey.
🧆 More Middle Eastern Dips
If you enjoy this labneh recipe, try these other Middle Eastern dips!
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📖 Recipe
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Ingredients
Equipment
Method
- Place a white dish towel into a strainer and spoon yogurt into it. Tie the corners to make a bundle and hang from a faucet so the whey can drain. Or put the bundle in a strainer with a heavy object on top of it (over a deep bowl to catch the whey). This process can take a few hours, so I like to leave it overnight.
- Once the yogurt reaches your desired consistency, transfer to a container and add optional ingredients or leave it as is. Another option is to form the labneh into balls, then roll them in zaatar seasoning and store in a jar of olive oil to extend the shelf life.
- Add chopped chives, crushed garlic, and your favorite dried or fresh herbs. If you can handle the heat, add 1 serrano, and stir ingredients to combine. Season with salt, if needed.
Nutrition
Notes
- Nutrition information is for labneh drizzled with 1 tablespoon olive oil.
- Want labneh thick enough to roll into balls? Let it strain longer in the fridge, up to 48 hours.
- Double-layer the cheesecloth. This helps catch all the fine curds and keeps the yogurt from leaking.
- Save the whey! It's packed with protein and can be used in smoothies, bread baking, or even soups. You can even give it to your chickens; they love it!
- Another way to enjoy labneh balls is to leave them plain and drizzle them with honey.
Allie Sterner says
This appetizer reminded me of being in Israel-what a creamy and beautifully regional dish. The cheese is soft and creamy, and the spices add so much depth. For an extra zing, some crushed red pepper spices it right up. YUM! Hilda's ability to recreate these Middle Eastern dishes is amazing. I felt transported back to the Middle East.
Hilda Sterner says
Thanks for the kind words! 😍
Kathy Fisher says
Terrific. We had the Lebneh rolled into balls in olive oil. Then we spread it on crispy toast. We couldn't stop with just one. So good. So creamy good. Yum. Perfect consistency. This is a wonderful appetizer.
Hilda Sterner says
Thank you for the review!
Kelly Methey says
I really liked this recipe formed into little balls and rolled in za’atar and stored in olive oil. Stored like that you can eat it anytime. I love it spread on crunchy, buttery baked French bread slices. It’s so delicious and I love the flavor za’atar.
My culinary horizons have been so expanded by Hilda and her recipes! Thank you Hilda!
Hilda Sterner says
Glad to help, you know it's what I love to hear!
Kim says
This cheese dip is so good. We tried it yesterday and we all really loved it. Thanks Hilda.
Hilda Sterner says
Thank you, Kim! I appreciate the review! 🥰
Hilda Sterner says
We hope you try this recipe and let us know what you think!