Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. How to make Labneh is incredibly easy and just takes a few steps. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. But it is a versatile ingredeint that can be used from much more than just a dip or spread and click here for some fab sweet and savoury recipe ideas.
The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I use a full fat yoghurt rather then double cream and I am not too sure if a lower fat yoghurt will give you the same consistency in the same amount of straining time.
I have listed a few suggestions below of how to turn the cheese into some very tasty dips or spreads.
I hope you enjoy this recipe for How to make Labneh and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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How To Make Labneh
Ingredients
- 1 kg double cream full fat plain yoghurt
- a big pinch of salt
Instructions
- Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in the fridge or cold room for at least 24 hours to drain. You want the consistency to be that of a soft cheese - it is then ready to use. The longer you strain the thicker the labneh will be.
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Sam
Apr 7, 2014
Very nice. May need to steal this idea ;-), I’ve fallen head over heals in love with Labneh,
hein
Apr 8, 2014
Thanks Sam. Isn’t it the best!
Conrad Louw
Apr 10, 2014
I wonder if this would work as a breakfast treat with honey and chopped almonds. I will find out this weekend!
Colleen
Apr 29, 2014
I am totally in love with labneh. Also make my own the past little while….
hein
Apr 30, 2014
Love it too – and it seems to work with some many things. I want to drain it for about 48 hours next time and see what the texture it like.
Leah
Jan 1, 2016
Hi there Hein, I just love your blog
Please may I ask if i could forward your “heinstirred.com” blog to my son in Canada.He has a blog “Salt and Pepper” and I found the Caramel popcorn with coffe salt interesting
heinstirred
Jan 1, 2016
Dear Leah. Thank you for your kind words and you may with pleasure. I hope he likes the recipe. Happy new year to you both!
Zuzu
Dec 30, 2017
The images are gorgeous. I used to know a woman who made labneh in the balls, kept in oil. She made the best sandwiches with them. Thank you for the ideas. I’ve never thought to put fruit on it. The pomegranate looks wonderful.
heinstirred
Dec 30, 2017
Thank you Zuzu and you are welcome. It is such a versatile and tasty cheese to make at home. Enjoy
Pam Dierking
Feb 1, 2020
Can you tell me what herbs you used for the middle portion? I’d like to recreate this for a potluck lunch we’re having at work.
heinstirred
Feb 1, 2020
Hello Pam. It is a mix of chopped, fresh flat leaf parsley and thyme. Hope you enjoy!