Homemade Labneh

This easy homemade labneh is a thick, creamy Middle Eastern yogurt spread made with just two ingredients. Tangy, rich and incredibly versatile, it’s perfect for spreading on sourdough bread and bagels, serving with crackers or adding to a grazing board.

Course Appetizer

Cuisine Middle Eastern

Keyword Condiment

Prep Time 10

Straining Time 1

Total Time 1 10

Servings Servings

Calories 33kcal

Author Kate Freebairn

Equipment

Cheesecloth or dish towel
Large Bowl
Wooden Spoon
Storage Jar with Lid

Ingredients

430 g Plain Full Fat Yogurt
5 g Sea Salt (flaky salt or Kosher salt)

Instructions

Add the yogurt and salt to a bowl and stir until well combined.
Place the cheesecloth over a large bowl and spoon the yogurt into the center. Gather the cheesecloth around the yogurt and tie it securely.
Suspend the cheesecloth from a wooden spoon placed across the top of the bowl. Make sure the bottom of the cheesecloth does not touch the bottom of the bowl so there's plenty of room for the whey to drain.
Place the bowl into the refrigerator and allow the yogurt to drain for at least 24 hours. For a thicker labneh, you can leave it to drain for up to 48 hours.
Once the labneh has reached your desired consistency, remove it from the cheesecloth and transfer it to a clean container.

Notes

Don't throw away the whey! The liquid left in the bottom of the bowl is whey and can be saved to use in other recipes, like my sourdough bread recipe with whey, or add it to sourdough pizza dough!

Nutrition