How To Make Labneh Recipe

I recently tried making a Labneh Recipe using thick Greek yogurt and a pinch of salt. A drizzle of extra virgin olive oil and a sprinkle of zaatar bring out its unique character. I love how this labneh offers a flexible base that pairs beautifully with my favorite Mediterranean dishes.

I recently came across a recipe for labneh that completely changed the way I see soft cheeses. Making labneh is quite simple and versatile – I made mine by combining 4 cups plain full-fat yogurt (Greek style works great since it’s really thick) with 1 teaspoon salt, stirring it all together and letting it strain to perfection.

Some people like to finish their labneh with a drizzle of extra virgin olive oil and even a sprinkle of zaatar or chopped fresh herbs if they are in the mood for a bit of extra flavor. I was amazed how this Lebanese-inspired dip can easily be used in so many different ways including as a base for Middle East food dishes or even certain Turkish labneh variations.

Every time i whip up a batch, i feel like i’m exploring new Labna Cheese, Labneh Recipe Ideas, and so many other creative twists from around the region. Enjoy the journey!

Why I Like this Recipe

1. I like how easy it is to make since I don’t have to run around buying a bunch of weird ingredients and I can just use what I already have at home.
2. I really enjoy the fact that I can control the thickness; if I want it creamier or firmer I can just let it strain for a bit longer.
3. I appreciate how versatile it becomes – I can eat it as a dip, spread it on my bread, or even use it as a topping on my favorite dishes.
4. I love that homemade labneh tastes way better than store bought stuff and it makes my meals feel more special even when I’m just keeping it simple.

Ingredients

• Plain full-fat yogurt is creamy, thick and high in protein for good muscle support.
• Greek style yogurt offers extra creaminess and rich flavor, making labneh taste gourmet.
• Your salt adds flavor though adjust as you please to suit your taste.
• Extra virgin olive oil adds a fruity note and healthy fats that compliment well.
• Zaatar or fresh herbs bring zesty spice and vibrant freshness to every bite.
• Full-fat yogurt provides essential calcium promoting strong bones and overall vitality.
• Herbs also offer antioxidants and natural goodness for a well rounded flavor.
• Every ingredient works together to create a smooth, tangy, delicious labneh.

Ingredient Quantities

• 4 cups plain full-fat yogurt (Greek style works best cause it’s really thick)
• 1 teaspoon salt (feel free to adjust to your taste)
• Optional: A drizzle of extra virgin olive oil for serving
• Optional: A sprinkle of zaatar or chopped fresh herbs if you like a little extra flavor

How to Make this

1. First, mix your 4 cups of plain full-fat Greek yogurt with 1 teaspoon of salt in a bowl until its all combined.

2. Next, grab a strainer and line it with a couple of layers of cheesecloth; if you dont have cheesecloth, a clean kitchen towel works just fine.

3. Pour the salted yogurt into the lined strainer and spread it out evenly.

4. Place the strainer over a big bowl so that the liquid (whey) has somewhere to go.

5. Cover the whole setup with plastic wrap and pop it in the fridge.

6. Let the yogurt strain for about 12 to 24 hours depending on how thick you want your labneh.

7. After straining, check the consistency; if its too runny, you can let it sit a bit longer.

8. Once you’re happy with the thickness, scoop the labneh into a serving bowl.

9. For a nice extra touch, drizzle a little extra virgin olive oil over the top.

10. Sprinkle on some zaatar or chopped fresh herbs if you want some extra flavor and enjoy your labneh as a spread or dip.

Equipment Needed

1. Mixing bowl – for combining the Greek yogurt and salt
2. Spoon or whisk – to mix the ingredients well
3. Strainer – to set the lined cheesecloth or kitchen towel in
4. Cheesecloth or clean kitchen towel – to line the strainer and catch the whey
5. Large bowl – to place under the strainer so that the whey can drain into it
6. Plastic wrap – to cover the whole setup before putting it in the fridge
7. Refrigerator – to let the yogurt strain over time
8. Serving bowl – to scoop the finished labneh into for serving

FAQ

How To Make Labneh Recipe Substitutions and Variations

• Instead of Greek yogurt, you can try regular full-fat yogurt, but you might need to strain it a bit longer to get that same thickness
• If you dont have plain yogurt on hand, using low-fat yogurt is an option, though the texture might be a bit looser than expected
• You can swap out regular salt with garlic salt if you’re aiming for a bit more flavor even though it changes the taste slightly
• For a twist on the extra virgin olive oil, try using a flavored oil like chili oil when serving for an extra kick
• Instead of zaatar, feel free to use dried herbs such as oregano or basil if you dont have that specific spice mix available

Pro Tips

1) If you want your labneh really thick and creamy, try letting it strain on the longer end of the time scale but keep checking it every few hours so it doesnt get too thick or even a little tangy.

2) Make sure you use a really fine cheesecloth or even a clean thin kitchen towel since a rough one might let too much whey through, which can mess up the texture a little bit.

3) When mixing in the salt to begin with, add it slowly and taste as you go because sometimes the flavor can get a bit intense after the whey drains out.

4) And when you’re serving it, dont hesitate to go a bit creative with your toppings like a drizzle of extra virgin olive oil and even a sprinkle of your favorite herbs or zaatar for a cool twist every time.