Homemade Labneh: Easy Middle Eastern Yogurt Cheese

I had seen people making labneh everywhere, in every version imaginable, and eventually I had to try it myself!

Labneh is a simple Middle Eastern strained yogurt cheese made by mixing plain yogurt with a little salt and leaving it to drain until most of the whey has separated. The result is a smooth, creamy spread with a fresh, slightly tangy flavour.

It reminds me of cream cheese, such as Philadelphia, but it's much cheaper to make at home and incredibly easy to customise. You can keep it plain, add fresh herbs and spices, or experiment with all sorts of savoury and even sweet variations.

In the photo, I've flavoured mine with nothing more than fresh chives picked from my garden. I already have plenty of ideas for other versions, and I'll share them here on the blog as I try them.

All you need is yogurt, salt, a clean cloth and a little patience!

Homemade Labneh Recipe

Ingredients

• 500 ml plain whole-milk yogurt

• 1 teaspoon fine salt

• A fine-mesh sieve or colander

• A clean, white cotton cloth or cheesecloth

Method

1. Prepare the cloth. Use a clean, food-safe cotton cloth or cheesecloth with no detergent or fabric-softener residue. If necessary, wash it thoroughly and rinse it well before use.

2. Salt the yogurt. Place the yogurt in a bowl, add the salt and stir until evenly combined.

3. Set up the strainer. Line a fine-mesh sieve or colander with the cloth and place it over a deep bowl, making sure there is enough space underneath for the whey to drain without touching the sieve.

4. Drain the yogurt. Pour the salted yogurt into the cloth. Fold the edges over the top, cover and refrigerate for approximately 7–9 hours, or until the labneh reaches your preferred consistency.

5. Season and serve. Transfer the labneh to a bowl and stir until smooth, if needed. Add fresh herbs, spices or other flavourings to taste.

Tips and variations

• For a softer spread: Drain the yogurt for less time.

• For a thicker labneh: Leave it to drain longer in the refrigerator.

• For a savoury version: Add chopped chives, parsley, mint, garlic, black pepper or your favourite spices.

• For serving: Spread it on a plate and finish with a drizzle of olive oil and fresh herbs.

• For cooking: Labneh can be used in dips, sauces and some cheesecake recipes, depending on the texture and acidity required.

How to store homemade labneh

Keep labneh in a clean, airtight container in the refrigerator and use it promptly. Because this is a fresh dairy preparation, its storage life depends on the yogurt, handling and refrigeration conditions. Always use clean utensils when serving it and discard it if you notice any unusual smell, appearance or texture.