Equipment
Ingredients
Labneh Base
- 1000 g plain whole milk yogurt, chilled
- 5 g fine sea salt
Optional Serving Suggestions
- ml extra virgin olive oil
- g za'atar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 69 kcal
- Protein
- 6 g
- Carbohydrates
- 3 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 143 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 88 mg
- Calcium
- 63 mg
- Iron
- 0.0 mg
- Magnesium
- 7 mg
- Phosphorus
- 84 mg
- Zinc
- 0.3 mg
- Vitamin A
- 1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 51 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Line a fine-mesh sieve or colander with 3-4 layers of cheesecloth (or a clean muslin cloth). Set the sieve over a large mixing bowl, ensuring there is enough clearance at the bottom so the sieve won't sit in the drained liquid.
In a separate bowl, thoroughly mix the yogurt and salt until the salt is completely dissolved and distributed.
Pour the salted yogurt into the lined sieve. Gather the corners of the cheesecloth and gently twist to cover the yogurt, protecting it from fridge odors.
Place the bowl assembly in the refrigerator. Let it strain for 12 to 24 hours. 12 hours yields a soft, dip-like consistency; 24 hours yields a firm, cream-cheese-like consistency.
Remove from the refrigerator. Discard the whey collected in the bowl (or save it for baking/smoothies). Transfer the thickened labneh to a serving bowl or storage container.
To serve, spread onto a plate, create swirls with a spoon, drizzle with olive oil, and sprinkle with za'atar or fresh herbs.
Chef's Notes
- Do not use 'yogurt style' thickeners or low-fat yogurt; the structure relies on the fat and protein content of whole milk.
- The leftover whey (liquid) is rich in protein and acid—use it to marinate chicken or replace water in bread dough.
- Cow's milk yogurt is standard, but goat's milk yogurt offers a more traditional, sharper flavor profile.
Storage
Refrigerator: 2 weeks — Store in an airtight container or submerged in olive oil.
Troubleshooting
Labneh is too runny
Cause: Insufficient straining time or cheesecloth weave was too loose
Fix: Return to the sieve and continue straining until desired consistency is reached
Prevention: Use more layers of cheesecloth and strain for the full 24 hours
Labneh tastes too sour
Cause: Yogurt base was very old or tart to begin with
Fix: Mix in a small amount of heavy cream or honey to balance acidity
Prevention: Start with a mild, fresh plain yogurt
Cultural Context
Labneh is a breakfast and mezze staple across the Levant (Lebanon, Syria, Palestine, Jordan). It is traditionally eaten with warm pita, olive oil, vegetables like cucumber and tomato, and olives.
