Lebanese Labneh (Soft Yogurt Cheese) Recipe

I dug into family lore to recreate Lebanese Labneh with a century-old twist that most people have never heard of.

When I think of Lebanese Labneh I picture silky soft yogurt cheese made from plain whole milk yogurt, with little hits of garlic and a glossy finish from extra virgin olive oil. It’s simple but stubborn, kind of tangy yet almost buttery, and it refuses to be just another spread.

As someone who eats too many mezze I always find it stealing the show, a staple in Middle East Food and one of those Lebanese Appetizers people fight over. It surprised me the first time, and honestly I still find myself wondering what makes it so addictive.

Ingredients

• Whole milk yogurt gives rich creaminess, tangy flavor, protein, calcium and gut friendly probiotics.
• Fine salt boosts flavor, controls tang, no nutrients except sodium use moderately.
• Extra virgin olive oil adds silky richness healthy fats, antioxidants, great for finish.
• Zaatar brings herby toasty notes, slight lemony tang and sesame crunch.
• Minced garlic gives sharp bite and warmth great with olive oil drizzle.
• Fresh mint or thyme gives bright herbal lift, tasty with tangy labneh.

Ingredient Quantities

• Plain whole milk yogurt 2 cups (about 500 g)
• Fine salt 1 teaspoon
• Extra virgin olive oil 2 tablespoons (for serving, optional)
• Zaatar 1 teaspoon (optional)
• Garlic 1 small clove, minced (optional)
• Fresh mint or thyme 1 tablespoon chopped (optional)

How to Make this

1. Stir 2 cups plain whole milk yogurt with 1 teaspoon fine salt until totally smooth, taste and adjust if you want it saltier, and if you like garlic add the minced clove now or save it for later.

2. Line a fine mesh sieve with a double layer of cheesecloth or a clean kitchen towel or coffee filter, set the sieve over a bowl deep enough to catch the whey.

3. Pour the salted yogurt into the lined sieve, fold the cloth over the yogurt, cover loosely and refrigerate to drain: about 8 to 12 hours for a spreadable labneh, 24 hours for a thick cream cheese texture.

4. If you want it thicker faster, twist the cloth and gently squeeze some whey out, but dont squeeze so hard you make it dry, and save the whey for soups, smoothies or baking.

5. Transfer the drained labneh to a bowl or turn it out onto a plate, you can scoop and roll into balls with wet hands for a nice presentation or just spread it in a shallow dish.

6. Drizzle with about 2 tablespoons extra virgin olive oil, sprinkle 1 teaspoon zaatar, scatter the minced garlic and 1 tablespoon chopped fresh mint or thyme if using, or mix garlic and herbs into the labneh before shaping.

7. Serve with warm pita, veggies or toast, or use as a dip or spread in sandwiches.

8. Store labneh in an airtight container in the fridge for up to 7 to 10 days, or cover with olive oil to keep it longer, and remember the leftover whey is great to keep and use.

9. Tip: full fat yogurt gives a silkier richer labneh, plain yogurt with stabilizers may drain slower, and if your towel sticks to the labneh chill it briefly before unmolding.

10. Tip: for an herby garlic version mix in garlic and chopped herbs before straining so the flavor mellows while it drains, but if you want a bright raw garlic hit add it on top just before serving.

Equipment Needed

1. Medium mixing bowl
2. Spoon or rubber spatula for stirring and scooping
3. Teaspoon measuring spoon (and a measuring cup if you like exacts)
4. Fine mesh sieve
5. Double layer cheesecloth or a clean kitchen towel or coffee filter
6. Deep bowl or container to catch the whey while it drains
7. Plate or plastic wrap to loosely cover the draining yogurt
8. Airtight container or jar for storing the finished labneh and leftover whey

FAQ

Lebanese Labneh (Soft Yogurt Cheese) Recipe Substitutions and Variations

• Plain whole milk yogurt: full-fat Greek yogurt (already thick, less straining), store-bought labneh, mascarpone or cream cheese for a richer spread
• Fine salt: kosher salt (use a bit more by volume), fine sea salt (same amount), flaky finishing salt sprinkled on top instead of mixed in
• Extra virgin olive oil: good quality avocado oil (neutral), walnut or hazelnut oil for a nutty note, plain olive oil if EVOO isnt available
• Zaatar: homemade mix of sumac + toasted sesame + dried thyme or oregano, straight sumac for tang, or a mild dukkah for crunch and sesame flavor

Pro Tips

1. Taste and salt early, but dont overdo it — salt spreads as it drains so start a bit light, then taste after it firms up and add a pinch if needed. If you want garlic to mellow, stir it in before draining, but if you want that sharp hit, add it on top right before serving.

2. Control texture by timing and gentle pressure: full fat yogurt gives the creamiest result, yogurts with stabilizers drain slower, and you can speed things up by letting some whey run off or twisting the cloth gently, but dont squeeze too hard or youll end up dry and crumbly. If the towel sticks when you unmold, chill it briefly and it will come away cleaner.

3. Save and use the whey — its great in soups, smoothies, baking or as part of your bread or pancake liquid so you wont waste that flavor and nutrients. Also, a little whey mixed back into a too-thick batch will loosen it without watering down the taste.

4. Presentation and shelf life hacks: roll the cheese into balls with wet hands for a prettier serving, then cover with olive oil and herbs to keep it fresher longer and to make an instant gift plate. Store in a sealed container in the fridge and top up with oil if the surface looks dry.