published May 31, 2023 Today’s recipe for labneh is a jewel that comes to us from the treasure chest of Middle Eastern Cuisine. While the exact region it originated is hard to pinpoint, we know that this velvety creation has been enjoyed around the Fertile Crescent for over 2,000 years! As you’ll see, the recipe is quite simple — requiring only two ingredients. We mix it up, store it in the fridge, and wait for the magic to happen. Patience is honestly the hardest part, especially after you’ve tried labneh once. For more cheesy treasures, check out my Tirokafteri (Feta Cheese Spread), Marinated Feta Cheese w/ Herbs + Chiles, or these Paneer Pakora (Cheese Fritters).
INGREDIENT NOTES AND SUBSTITUTIONS
Yogurt – Full-fat Greek yogurt is the star of the show. It brings a rich creaminess and uniquely tangy flavor. You can use half goat/half cow’s milk yogurt or you can use the full amount of either. I prefer the flavor and texture of all goat’s milk yogurt when it’s available. You can always find it at a Middle Eastern market, but many health food stores carry it as well. Either way, make sure it is full-fat Greek yogurt as regular yogurt won’t work.Salt – Enhances the natural flavors of the yogurt while helping to extract the liquid. Choose a finely ground, high-quality salt like kosher or sea salt for the best results. Olive Oil – Drizzled on top of the finished labneh, olive oil adds an extra layer of richness without being overpowering. Za’atar Spice – With bright sumac, aromatic thyme, earthy sesame seeds, and more, this herby and exotic spice blend adds just the right dash of complimentary flavor and color. Find it in the spice aisle at your supermarket or check out the link for a DIY version. You can also choose to skip this or try any of your other favorite Spice Blends.
HOW TO MAKE HOMEMADE LABNEH
- Prepare the Sieve. Use either a linen towel or 3 layers of cheesecloth to line a large sieve. Place the sieve over a large bowl to catch the expressed liquid and set aside.
- Mix the Yogurt. Combine the yogurt and salt in a bowl and whisk together. Transfer the mixture to the prepared sieve. Carefully tie the loose ends of the linen towel or cheesecloth together.
- Refrigerate for 1-2 Days. Move the entire yogurt-filled bowl and sieve to the refrigerator. Allow it to drain and chill for 24-36 hours.
- Reveal the Labneh. Untie the linen or cheesecloth package and gently roll out the freshly made labneh. Transfer it to an airtight container and discard the liquid.
- Garnish & Serve. The yogurt should be thick and a bit dry, while smooth and creamy on the inside. Enjoy this homemade labneh recipe right away or refrigerate it for up to a week for maximum freshness.
Is Labneh a Yogurt or a Cheese?
Both! As an extra strained yogurt, labneh is often referred to as a “yogurt cheese.” Once you taste it, you will easily understand why. This delightful delicacy offers the best of both worlds! You can think of labneh as a tart, tangy, salty cream cheese. It has a satiny smooth texture similar to mascarpone while delivering the signature tanginess of Greek yogurt. The benefits don’t stop there though! This labneh recipe delivers all the sinful deliciousness of cream cheese with fewer calories, more protein, and less fat. Plus, since the recipe is made with yogurt, there is the added benefit of probiotics. Your taste buds and belly will both thank you!
What Do You Serve Labneh With?
This delightfully creamy, tangy cheese is traditionally served with savory foods. It is perfect as part of a mezze platter along with dips like White Bean Hummus, Mutabal (Charred Eggplant Dip), and Muhammara (Red Pepper Dip) with plenty of Khubz (Arabic Pita Bread), sliced vegetables, olives, grape leaves, and more. Not prepared for a whole mezze platter? For a snack or light meal, you can simply spread out the labneh on a plate, drizzle with olive oil, sprinkle with za’atar seasoning, and serve with pita bread. It also makes a dynamite spread for bagels, wraps, and sandwiches of all types. It makes a great condiment for everything from scrambled eggs to vegetable and rice dishes. Basically anywhere you might use cream cheese or sour cream, give labneh a try!
Can You Freeze Homemade Labneh?
No, I don’t recommend freezing this homemade labneh recipe. Unfortunately, the freezing and thawing process will ruin the smooth and creamy texture that makes labneh so irresistible, leaving you with a grainy mess instead. For maximum freshness, homemade labneh is best enjoyed within a week. However, you can store your leftovers in an airtight container in the refrigerator for up to 1-2 weeks.
