Fitness / June 22, 2023

Easy Homemade Labneh Recipe

Explore Middle Eastern cuisine with this easy recipe for homemade labneh. Satisfy the yogurt lover in you by whipping up this creamy dip that can be a delectable appetizer or a satisfying snack.

Table of Contents

If you like rich flavors and tantalizing textures, consider a tour of Middle Eastern cuisine. During the tour you will encounter one dish above all others: labneh. It is delicious to eat, simple to make, and goes with anything. What’s more, it can be served before your main meal as an appetizer, it can be served with your main meal as a side dish, and it can be dined upon late at night as a snack. (Heck, seeing as how it’s yogurt, labneh could probably make a decent dessert!) Spread it on crackers, serve it with veggies, adorn it with fresh herbs… you won’t tire of exploring labneh’s versatility.

What Is Labneh?

Probably a good place to start. Labneh is a creamy, tangy, yogurt-based dip. Think cream cheese but with a taste all its own, thanks to the herbs and oil added to it. It traces back to the Levant region of Lebanon, Israel, Jordan, and Palestine but its popularity has seen it transcend borders and is now enjoyed the world over.

Why You Will Love This Recipe

Enjoy it as a dip or simply spread it on flatbread or a freshly baked pita. It’s also great as a creamy topping for salad or grilled meats.
Labneh can be made easily at home with just two ingredients: yogurt and salt.
For the toppings, feel free to choose anything you like.
As the next section explains, labneh is a healthy alternative to other dips and spreads, which are high in calories and fat.

Is Labneh Healthy?

Labneh is made from strained yogurt, which has a number of great health benefits. It’s a good source of protein and probiotics, which supports healthy digestion. It contains calcium, phosphorus, and vitamin B12, and is a healthy option compared to other dips and spreads, which are usually higher in fat and calories. As with other dairy products, it also supports skin health.

INGREDIENTS

The ingredients for the actual labneh is brief; what you add to it or serve it with is up to you.

1 cup whole milk Greek yogurt
¼ tsp salt

the Toppings & Servings:

extra virgin olive oil
mint leaves
pita bread
red radish

INSTRUCTIONS

Prep

Place a strain over a bowl and prepare a cheesecloth.

Strain

Scoop the Greek yogurt onto the cheesecloth and bring the edges together. Tie the cheesecloth with a string and place it in the center of the strain.

Chill

Chill overnight in the fridge. Remove the Labneh from the cheesecloth and transfer it to a bowl.

Top

Drizzle some extra virgin olive oil over the Labneh and garnish with your desired toppings and vegetables. Serve it as a dip for bread or meats.

DEVOUR!

Variations

Variations of labneh hinge on the herbs and spices you add to it. If you would like more taste from your dip, you can experiment with combinations of za’atar, sumac, paprika, dill, parsley, and basil. If you’re looking for something more substantial to add (i.e., foods), some popular options include olives, nuts, pickled vegetables, or even jams and honey for a sweet twist.

What Can I Use Labneh for?

Labneh is yogurt with an altered consistency. For that reason, you can use labneh for any recipe that requires (Greek) yogurt. Here are some of my favorites:

Greek Yogurt-Marinated Chicken with Zucchini Noodles: Apart from the yogurt (now labneh), the chicken is marinated in chia seeds and lemon juice then baked. Zucchini noodles are the healthy replacement for pasta/wheat noodles you’ve been looking for.

Greek Yogurt Cheesecake: It may say this is a cheesecake but then how can it be so healthy? It boasts a grain- and gluten-free snickerdoodle crust and the cream cheese will be replaced by your labneh.

Coffee Overnight Oats with Greek Yogurt: This one is for breakfast (See? Labneh is really that versatile!). It consists of 5 ingredients and is a great one to make for those of you who find there is never enough time in the morning.

FAQs

My Labneh is still runny. What did I do wrong?

Labneh needs a long time to strain in order to get the right consistency. If you remove it too early, your labneh can be too loose and runny. I recommend straining the yogurt for at least 12 hours for a thick and creamy Labneh.

Can I use a different type of yogurt?

I suggest whole milk Greek yogurt but you can go with different varieties to attain different tastes and textures. Bear in mind that while low-fat or fat-free yogurt will make a healthier labneh, it will lose that thickness and creaminess you might be expecting and prefer. If you use regular yogurt, it may need to be strained longer because of its higher water content.

How do I know when the labneh is ready?

It’s all about consistency. When it’s gone from a creamy yogurt to a thick, spreadable texture, it’s ready. When it holds its shape on a spoon or when spread on bread, it’s ready. This usually occurs after 12-24 hours of straining, depending on your preference for thickness.

Can I use labneh as a substitute for other ingredients?

Absolutely! Labneh can be used as a substitute for cream cheese, sour cream, or Greek yogurt in a number of recipes. You can also add it to other dips, sauces, and dressings, or work it into desserts, cheesecakes, and pastries.

How to Store Labneh

Transfer the labneh to an airtight container. This will keep the freshness in and unwanted odors out. Place the container in the refrigerator, where your labneh can remain fresh and delicious for up to 2 weeks.

Larger batches of labneh might need to be stored in the freezer. If this is the case, place your labneh (you may want to divide it up into smaller portions beforehand) into freezer-safe bags or containers. They should last for up to 6 months. To eat the labneh, transfer it to the fridge and let it thaw for a few hours or overnight. A heads-up, the texture may not be as you remember but the taste will.