Do you want to learn how to make labneh at home? Here’s the easiest step-by-step recipe that will help you make the creamiest labneh ever, plus a bit of information about this wonderful Lebanese dip!
Labneh is a fresh Middle Eastern yogurt cheese that is light, creamy, and tangy. Labneh is also known as Lebanese cream cheese or Greek yogurt cheese and it can also be spelled labaneh, labne or lebnah.
Labneh can be eaten with fruit and vegetables for breakfast, used as a dip for pita chips or crackers, or served with shawarma or other main Middle Eastern main dishes. You can even make dessert labneh which is delicious when topped with honey and walnuts!
Now let’s find out more about this wonderful, creamy dip! 🙂
What is labneh?
Labneh is a Middle Eastern (and also Mediterranean) spreadable cheese made from thickened yogurt. It’s similar to Greek yogurt (which can also be used as a base if you’re making it at home), but it’s made by straining the regular yogurt even more — which gives it a creamier consistency. This process can also be done in your own kitchen with some basic kitchen tools – and I’ll show you how in the step-by-step recipe below!
Labneh is a healthy, low-calorie food with almost no fat. That’s right: it’s got less than 10% of the calories and carbs of regular yogurt. It’s also incredibly versatile since you can eat it plain or dip it into any number of meals.
Labneh is a great substitute for any recipe that calls for Greek yogurt. It’s got the same tangy taste and protein content, but it’s much lower in carbs and fat.
Is labneh Greek or Lebanese?
Labneh is a traditional Lebanese dish that has been around for thousands of years. It’s also known as yogurt cheese because the process of making it involves draining the yogurt and then straining out the excess liquid.
Labneh can be served with pita chips or crackers as an appetizer, eaten with vegetables at lunchtime, or added to soups and stews like shakshouka, for example. The best part about making labneh at home? You won’t have to wait until you’re in Greece — or Lebanon — to indulge! 🙂
Is labneh just Greek yogurt?
Although it’s made from yogurt, labneh is not “just Greek yogurt”. That’s because it’s strained to remove excess whey and water. Strainers are available in different shapes and sizes, although I do recommend a cheesecloth, preferably used in two layers. I also recommend using only high-quality yogurt, such as authentic Greek yogurt made from whole milk.
The result is a thicker product that has a higher fat content than regular yogurt, making it creamier and more decadent tasting. The texture is somewhere between creamy Greek-style yogurt and cottage cheese – but with so much less salt!
What is labneh made of?
Labneh is made from simple ingredients, most of which you probably have at home. The base is strained yogurt (or something similar), and it’s usually flavored with olive oil, lemon juice, and salt. I like flavoring my labneh with fresh chopped mint, za’atar, or chili flakes. You can also add nutritional yeast for a nutty taste and a bit more protein.
What is the origin of labneh?
Labneh is a traditional Lebanese food, but it’s also popular in Greece. The origin of labneh dates back to ancient times when people used to drain the whey out of yogurt to make cheese. The draining process was very similar to making cheese curds from milk by separating the fat content with coagulants such as vinegar or lemon juice.
How to make labneh at home
Now let’s find out how to EASILY make labneh at home! The best part about this recipe is that labneh is easy to make at home and delicious with so many things!
Moreover, labneh is a great source of calcium and protein. It can be eaten as is, used on toast with jam or honey, or mixed into a dip for vegetables. If you have any leftovers after your labneh adventure, don’t worry — they will keep in the fridge for several days (if not weeks).
So, the next time you want to make a quick meal or snack that’s delicious and healthy, give this recipe a try. It takes less than 10 minutes to prep and it will be ready the next day and you can enjoy it with anything you like!
Happy cooking! 🙂
- 500g (2 cups) Greek yogurt, 10% fat
- 1/4 tsp sea salt
Optional toppings or flavorings:
- fresh chopped mint
- olive oil
- chili flakes
- You'll need a cheesecloth to strain the yogurt. I used two layers.
- Use only high quality yogurt, such as an authentic Greek yogurt made from whole milk.
- Mix the yogurt with salt in a bowl.
- Move the mixture to the cheesecloth. Tie the cheesecloth around a wooden spoon by knotting its edges to the spoon's handle.
- Place the wooden spoon across a deep bowl or pot so that the cheesecloth with the labneh hangs in the center, not touching the bottom.
- Place in the fridge and let it strain and chill overnight. Your labneh will be ready the next day.
- I like my labneh with fresh chopped mint, so chop it thinly and mix it with the creamy labneh.
Amount Per Serving Calories 111Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 235mgCarbohydrates 6gFiber 0gSugar 4gProtein 13g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.