Easy Homemade Labneh Recipe 🧉

Say hello to the superstar of your next meal: delicious homemade Labneh. Made from strained yogurt and infused with flavorful herbs and spices, this creamy spread is a true delight. Whether you use it as a dip, spread, or creamy topping, it adds flavor to any dish. And the best part? This Labneh works its magic with just two simple ingredients. Hard to believe? Just wait until you see how incredibly easy it is to make!

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Preparation and cooking overview

Indulge in our Labneh recipe, which requires just two ingredients: full-fat regular yogurt and a hint of salt. After mixing them, let the yogurt drain in the refrigerator for 24 hours using a cheesecloth-lined sieve or colander. The longer it drains, the creamier and more concentrated the Labneh gets, resulting in a delicious spread.

Chef’s note

Pair your Labneh with your favorite herbs and spices. Mix minced roasted garlic and chopped herbs like dill or mint in the yogurt for the Middle Eastern flavors. Or add spices like cumin or smoked paprika to enhance the overall taste. The choice is all yours!

Prep Time: 5 minutes
Draining Time: 24 hours
Total Time: 24 hours (mostly inactive) and 5 minutes
Difficulty Level: Easy
Recipe Makes 2 Servings

🧉 Ingredients for this Labneh recipe

You only need two ingredients and a few toppings to make this Labneh Cheese. So here’s what to add to your shopping list!

2 cups full-fat (unsweetened) plain yogurt
1 teaspoon salt (we used Himalayan)

For optional toppings

Olive oil
Za’atar
Fresh herbs (such as mint, dill, or parsley)
Dried chili flakes
Olives

Ingredients like full-fat plain yogurt, sea salt, olive oil, herbs, chili flake made ready on the table for the preparation of Labneh.

Ingredient substitutions

Don’t have something on the ingredient list? No worries! Here are some keto-friendly substitutions you can try:

Regular yogurt: Use Greek yogurt instead of regular yogurt. Just remember to adjust the weight to ensure proper straining.
Za’atar: No Za’atar on hand? Create a similar flavor profile using a blend of dried thyme, sumac, and sesame seeds.
Dried chili flakes: If you’re out of chili flakes, add a dash of cayenne pepper on top of the mixture.

Additional ingredients

Here are a few optional ingredients that can make this the best labneh recipe ever:

Garlic powder: Add half a teaspoon of garlic powder to the Labneh before draining for a pleasant, mild garlic taste in your yogurt cheese.
Lemon zest: After the Labneh has drained, sprinkle some fresh lemon zest on top to add a citrusy kick.
Roasted nuts: Enhance your Labneh with a delightful crunch by sprinkling chopped, roasted almonds or walnuts.
Sun-dried tomatoes: Chop some sun-dried tomatoes and use them as a flavorful topping to infuse your Labneh with concentrated tomato goodness.
Fresh herbs: Before serving, garnish your Labneh with chopped fresh cilantro or basil leaves for added freshness.

Homemade labneh recipe, a low carb dip and spread.

Cooking tools required

To make this Labneh recipe, you will need the following kitchen tools:

Sieve
Cheesecloth
Small pot (as a weight to drain the yogurt)
Deep bowl
Spatula

Tools substitute options

Cheesecloth: If you don’t have cheesecloth on hand, don’t worry! A clean kitchen towel or coffee filter is a suitable substitute. The important thing is to use a thin, tightly woven fabric that allows the whey to drain effectively from the yogurt.
Sieve: If you don’t have a fine-mesh sieve, use a colander as an alternative to drain the yogurt. Both options will work well to separate the whey from the Labneh.

How to make Labneh: step-by-step guide

Cooking methods

No-cook recipe

Preparation steps

Gather your ingredients and measure them.
Prepare the kitchen tools and ensure they are within reach.

Instructions

Line a large sieve with cheesecloth and place it over a deep bowl.
Pour the yogurt into the lined sieve, add the salt, and mix well using a spatula.
Pull the corners of the cheesecloth together and tie them, creating a small pouch.
Press the liquid out gently by placing a small pot on top of the pouch. Transfer the setup to the refrigerator and let it drain for 24 hours.
After the draining time, remove the Labneh from the fridge. Untie the cheesecloth and transfer the cheese into a bowl.
Give the strained yogurt a quick mix and spread it evenly in a serving bowl. Enjoy it as is, or add toppings for extra flavor.
In our case, we drizzled olive oil over the Labneh and sprinkled za’atar and dried chili flakes. Feel free to follow suit or experiment with different herbs and spices to suit your taste preferences.

Yogurt placed on a cheesecloth for straining.

Mixing the strained yogurt and spreading it evenly in a serving bowl.

Chef’s pro tip

The longer you allow the yogurt to drain, the thicker and creamier your Labneh will become. Though it may be tempting to speed up the process by squeezing the cheesecloth tightly, it’s crucial to be patient. Rushing may lead to dry Labneh. Remember, good things come to those who wait, and our Labneh is no exception to this rule.

How to serve Labneh?

Labneh can be described as strained yogurt cheese, which makes it a versatile condiment that pairs with many recipes. Here are a few ways you can savor it:

As a salad dressing: Mix the strained yogurt with extra virgin olive oil, lemon juice, and herbs to create a unique, creamy salad dressing. It will add an extra tang to your fresh greens.
As a spread: Spread it on freshly baked bread and enjoy the creamy flavor. Our Keto Dinner Rolls are a perfect keto option for you! Or try it with Keto Naan bread.
As a filling: For a super filling option, scoop out the center of a halved avocado and fill it with labneh cheese. You’ll adore the delightful harmony between the creamy textures.
As a topping: Add a dollop to your grilled chicken or Keto Steak to balance the hearty meal.
As a dip: Combine the cheese with roasted garlic and ground red peppers, and use it as a dip for roasted fresh veggies or Pita Crackers.

How to make it healthier?

Use high-quality yogurt.
Use a half teaspoon of salt instead of a full one to reduce the sodium content.

Time-saving tips

Speed up draining: Add more weight to the yogurt pouch to help extract the whey more quickly. Placing another small pot or a heavy object on top of the wrapped Labneh will help extract the whey more efficiently.
Bulk preparation: Since the draining process requires time, consider making a larger batch of Labneh to save time in the long run. Simply prepare a larger quantity and store it in the fridge, ensuring you have a ready supply of delicious Labneh whenever you need it.

Spread recipe in a bowl seasoned by herbs, lemon slices, and cucumber slices.

Storage instructions

Refrigerator: Store your Labneh in an airtight container in the fridge. It will keep up for a week. If the consistency thickens, stir in a small amount of extra virgin olive oil or water before serving.
Avoid freezing: Labneh doesn’t freeze and thaw well, like many dairy products. So it’s better not to freeze it.

Recipe wrap-up and conclusion

Labneh, our versatile culinary gem, is the perfect accompaniment to any meal, whether it’s brunch, lunch, or dinner. With its delightful flavors and creamy texture, it adds a touch of elegance to your dining experience. Labneh’s remarkable versatility will soon become your trusted sidekick for all your culinary adventures.

So, don’t hesitate to try this recipe and unlock the joy of making your own homemade Keto Labneh. Once you try it, we’re confident you’ll make it repeatedly, embracing it as a beloved staple in your kitchen.

Want more keto-friendly dips for your snacks? Here are some delicious options!

Frequently asked questions

It’s not a good idea to freeze Labneh because it won’t be the same when you thaw it. Freezing can change the texture, making it grainy instead of creamy. To fully enjoy the delicious taste and smooth texture of Labneh, it’s best to consume it fresh without freezing.

The best yogurt for Labneh is full-fat, plain yogurt, preferably Greek or strained yogurt, due to its thicker consistency. Avoid yogurts with added sugars or flavors.

Yes. This Labneh recipe is gluten-free as it is made from yogurt and contains no gluten-containing ingredients.

Yes, use it in keto-friendly baked goods to add moisture and a tangy flavor. It works well in recipes such as low-carb cheesecakes or muffins.

During the draining process, you’ll observe a clear or slightly milky liquid (known as whey) in the bowl. As the draining progresses, the yogurt will reduce in volume and transform into a thicker texture.

Table salt, sea salt, or kosher salt are great alternatives for this recipe. Remember to mix the salt evenly with the yogurt for a better taste.

It should be thick, creamy, and hold its shape. The Labneh should have a spreadable texture, similar to cream cheese or Greek yogurt. If it appears too watery or lacks the desired thickness, it may need more time to drain.

Store the whey in an airtight container in the fridge and use it in smoothies or as a substitute for buttermilk in baking recipes.

Absolutely! You can use it in a variety of recipes! Use it as a substitute for cream cheese or sour cream to add a unique tangy twist to your meals.

📖 Recipe

Labneh

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Create your own creamy and flavorful Labneh at home with just two ingredients! This versatile Middle Eastern-inspired spread is perfect for low-carb diets and adds a burst of taste to any dish.

Course basic, Dip

Cuisine Middle Eastern

Keyword easy, keto dip, labneh, sauce

Prep Time 5

Draining Time 1

Total Time 1 5

Servings

Calories 146kcal

Ingredients

2 cups full-fat unsweetened plain yogurt
1 teaspoon salt

For optional toppings

Olive oil
Za’atar
Fresh herbs such as mint, dill, or parsley
Dried chili flakes
Olives

US Customary – Metric

Instructions

Line a large sieve with cheesecloth and place it over a deep bowl.
Pour the yogurt into the lined sieve, add the salt, and mix well using a spatula.
Pull the corners of the cheesecloth together and tie them, creating a small pouch.
Press the liquid out gently by placing a small pot on top of the pouch. Transfer the setup to the refrigerator and let it drain for 24 hours.
After the draining time, remove the Labneh from the fridge. Untie the cheesecloth and transfer the cheese into a bowl.
Give the strained yogurt a quick mix and spread it evenly in a serving bowl. Enjoy it as is, or add toppings for extra flavor.
In our case, we drizzled olive oil over the Labneh and sprinkled za’atar and dried chili flakes. Feel free to follow suit or experiment with different herbs and spices to suit your taste preferences.

Video

Nutrition

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