Dairy

How to make Labneh

A thick, tangy strained-yogurt cheese, made by hanging salted yogurt until the whey drains away. Expect about 10 minutes of active work, then 12-48 hours of straining in the fridge, with the texture telling you when it is ready.

Quick answer

Stir salt through the yogurt to season it and help it release its whey. Hang the salted yogurt in a cloth and let the whey drain in the fridge. After 1 day, shape the labneh as a spread or balls and keep it in the fridge.

Difficulty
Beginner
Total time
1 day
Ingredients
3
Steps
3

Safety

  • • Strain the yogurt in the fridge, not at room temperature, since it sits for many hours.
  • • Use clean cloth and containers, as labneh keeps for a while once made.
  • • Use plain live yogurt without thickeners so it strains and keeps cleanly.
  • • Keep finished labneh refrigerated, and keep balls fully covered by oil.

Step-by-step

Day 0

Step 1: Salt the yogurt

Stir salt through the yogurt to season it and help it release its whey.

  • Set up clean equipment Wash the bowl, sieve, and cloth before you start.
  • Salt the yogurt Stir the salt evenly through the yogurt.
Day 0

Step 2: Strain

Hang the salted yogurt in a cloth and let the whey drain in the fridge.

  • Set up the strainer Line a sieve with cloth, add the yogurt, and gather it into a bundle.
  • Strain in the fridge Refrigerate and let it drain for 12-48 hours, depending on how firm you want it.
Day 1

Step 3: Finish and store

Shape the labneh as a spread or balls and keep it in the fridge.

  • Scoop or roll Use it as a soft spread, or roll firm labneh into balls.
  • Cover and refrigerate Top balls with oil or seal the spread, then chill.

What to look for

  • • After salting: The yogurt loosens slightly as the salt begins to draw out moisture. That is the salt starting to do its job before the straining begins.
  • • 12-24 hours: Whey has dripped into the bowl and the yogurt has thickened noticeably. Around 12 hours it is a soft spread; leave it longer for a firmer cheese.
  • • 24-48 hours: The labneh is thick and tangy and holds its shape. At this point it is firm enough to roll into balls if you want.

Troubleshooting

  • The yogurt does not thicken. It contained gelatine or stabilisers, or it was not strained long enough. Use plain set yogurt without thickeners and give it more time to drain.
  • The labneh turned out too firm and dry. It strained for longer than you needed. Stir a little of the reserved whey back in to loosen it, and strain for less time next time.
  • It tastes flat. It needs a little more salt. Stir in a pinch more salt to taste once it has strained.
  • Liquid pools on top in storage. A little whey continues to separate. Pour it off or stir it back in; the labneh is still good.

Storage

Refrigerate the labneh once it has strained to the texture you want. Store a spread in a sealed container, or roll firm labneh into balls and cover them with olive oil.

Shelf life: about 1 week as a spread, or 2-3 weeks as balls under oil, refrigerated

Serving suggestions

  • • Spread it on flatbread and drizzle with olive oil.
  • • Serve it as part of a mezze with herbs and spices.
  • • Use it as a tangy dip or a dollop on roasted vegetables.

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Frequently asked questions

What is Labneh?

A thick, tangy strained-yogurt cheese, made by hanging salted yogurt until the whey drains away. Expect about 10 minutes of active work, then 12-48 hours of straining in the fridge, with the texture telling you when it is ready.

How long does it take to make Labneh?

Most batches of Labneh are ready in about 1 day, though exact timing depends on temperature and how the ferment tastes along the way.

Is Labneh hard to make?

Labneh is a great beginner project — no special skills required, just clean equipment and a little patience.

What do you need to make Labneh?

You'll need Plain yogurt, Sea salt, Olive oil.

How do I know when Labneh is ready?

Watch for these cues: After salting: The yogurt loosens slightly as the salt begins to draw out moisture.; 12-24 hours: Whey has dripped into the bowl and the yogurt has thickened noticeably.; 24-48 hours: The labneh is thick and tangy and holds its shape..

How do I store Labneh?

Refrigerate the labneh once it has strained to the texture you want. Store a spread in a sealed container, or roll firm labneh into balls and cover them with olive oil. Shelf life: about 1 week as a spread, or 2-3 weeks as balls under oil, refrigerated.

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