fermented foods lebanese

Labneh (Strained Yogurt Cheese)

Thick, creamy, tangy strained yogurt that's somewhere between yogurt and cream cheese. A Mediterranean staple for dips, spreads, and more.

vegetarian gluten free fermented
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Prep 10 min
Cook 0 min
Total 10 min
Servings 6
Difficulty Easy

Ingredients

Instructions

  1. Stir salt into the yogurt.

  2. Line a fine-mesh strainer with cheesecloth (doubled) or a clean kitchen towel. Set the strainer over a bowl deep enough that the strainer doesn't touch the bottom.

  3. Spoon the yogurt into the lined strainer. Gather the cloth edges and tie loosely, or just fold over the top.

  4. Refrigerate for 12–24 hours. The longer you strain, the thicker the labneh.

    Tip: 12 hours = spreadable like cream cheese. 24+ hours = thick enough to roll into balls.

  5. Discard the whey (or save for baking, smoothies, or cooking rice). Transfer the labneh to a serving bowl.

  6. To serve: Spread in a shallow bowl, make a well in the center. Pool olive oil in the well. Sprinkle with za'atar and/or fresh herbs.

Storage & Meal Prep

Labneh keeps well in an airtight container in the refrigerator for up to 1 week. For longer storage, form it into balls and preserve them in olive oil in the fridge.

FAQ

How long should you strain yogurt for labneh?

Strain for about 12 hours for a soft, spreadable labneh and 24 hours or more for a thicker texture.

Can you make labneh with Greek yogurt?

Yes. Greek yogurt is a great shortcut because it has already been strained, so it reaches a thick labneh texture faster.

How do you serve labneh?

Labneh is commonly served with olive oil, zaatar, herbs, olives, tomatoes, warm bread, or used as a spread for toast and sandwiches.

Nutrition Facts

6 Servings

Customize Ingredients

Dairy
Greek Yogurt (Full-Fat)
980 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Salt
3 g
Za'atar Spice Blend
3 g
Fresh Mint
10 g

Per Serving

352kcalCalories
33gProtein
12gCarbs
21gFat
0gFiber
Sodium
118mg5% DV
Potassium
446mg9% DV
Calcium
332mg26% DV
Iron
0.3mg2% DV
Magnesium
37mg9% DV
Vitamin C
0.3mg0% DV
Vitamin A
165µg18% DV
Vitamin K
6.2µg5% DV
Folate
30µg8% DV
Greek Yogurt (Full-Fat)
Salt
Extra Virgin Olive Oil
Za'atar Spice Blend
Fresh Mint
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Labneh is yogurt with the water strained out. What remains is thick, creamy, and intensely tangy—somewhere between Greek yogurt and cream cheese.

In Lebanon and across the Levant, labneh is breakfast. A schmear on warm pita, a pool of olive oil, some za’atar, maybe olives and tomatoes on the side. Simple, satisfying, and genuinely good for you.

Straining Times

  • 12 hours: Thick and spreadable, like cream cheese
  • 24 hours: Very thick, can hold its shape
  • 48 hours: Dry enough to roll into balls for preserving in oil

Serving Ideas

Classic: Spread in a bowl, olive oil pool, za’atar sprinkle

Herb Labneh: Mix in chopped dill, mint, or chives

Garlic Labneh: Mix in grated garlic and lemon zest

Labneh Balls: Roll thick labneh into balls, store in olive oil with herbs

Savory Toast: Spread on bread, top with tomatoes and cucumber

Sweet Option: Drizzle with honey instead of olive oil, top with walnuts

The Whey

Don’t throw away the liquid (whey). Use it in:

  • Bread and pizza dough (replaces water)
  • Smoothies
  • Cooking grains or beans
  • Marinades