30 Minute Meals
How to Make Labneh
Cook
15 minutes
Yield
8 -10
Labneh is such a delicious dip that you’ll want to make it again and again. Labneh originated in the Middle East and it’s made with strained yogurt. When you try it for the first time you’ll wonder how to make labneh because it’s so damn flavorful it’s common to think it’s probably complicated. The good news is… it’s not!! This labneh recipe is simple, delicious, and the perfect appetizer or snack.
❤️ Why You’ll Love Labneh
- 10-Minute Prep: This recipe only takes 10 minutes to prep. Yep, it’s that easy and quick
- Versatile: Use this as a dip with crackers, pita, veggies, etc., or as a spread. It’s so good
- Flavorful: With the herbs combined with the spices, you’ll have no lack of flavor in this dish
🍲 Ingredients
Greek Yogurt: Greek yogurt is the most efficient way to make homemade Labneh. I used non-fat yogurt as a test and it was successful but I do suggest full fat if you can.
Za’atar: This Middle Eastern spice is made of a family of herbs. It usually is a combo of dried oregano, thyme, and/or marjoram that has a woodsy, floral taste. It also has sumac which makes it tangy and acidic and toasted sesame seeds.
Herbs: Use whatever fresh herbs you have on hand. Thyme and oregano are some of my favs.
👩🍳 How to Make Labneh
5. For service, place the burst tomatoes onto the plate with the spread labneh and top with tomatoes, some more fresh herbs, and za’atar.
6. If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
🗒 Variations
You can make the labneh as per the recipe, but top it with different toppings. Here’s some inspiration:
- A drizzle of honey with a sprinkle of nuts on top
- A drizzle of olive oil and your favorite herbs
- Olive tapenade
- Pesto with a sprinkle of pine nuts
- Za’ater and pomegranate molasses
🗒 Other Labneh Recipes
👝 How to Store Leftovers
Store the leftover labneh in an airtight container for up to 5 days. Depending on the toppings you choose, you may want to store the toppings separately and put them on fresh as you consume them.
🤔 Common Questions
Labneh is what you get when you strain an already-strained yogurt to remove more of the liquid whey. Greek yogurt is strained yogurt, but labneh is doubly strained.
Labneh is a soft, flavorful Middle Eastern cheese made from strained yogurt and is so easy to make yourself.
No. It is, however, spreadable like cream cheese and tangy like sour cream.
Lots of grocery stores will sell labneh in the dairy section.
How to Make Labneh (Easy Recipe)
Ingredients
- 900 g greek yogurt
- 1 tsp sea salt
- 3 cups cherry tomatoes
- 1 tsp sea salt
- 1 tsp black pepper
- handful fresh herbs of choice
- 1 tsp red chili flakes
- 1 tbsp. za’atar
- more fresh herbs for topping
Instructions
- Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
- To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
- Spread the labneh onto a bowl and set aside.
- For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
- For service, place the burst tomatoes onto the plate with labneh and top with tomatoes, some more fresh herbs and za'atar.
- If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
- NOTE: you can use labneh as you would cream cheese so really have fun with it! It’s such a versatile dip/cheese, you’re going to fall in love!
WOW! Silky, creamy, salty labneh and the tomatoes add such a savory pop of contrasting flavor with nice acidity. I will make this again!
you didn’t lie when you said this recipe was easy!