Homemade Labneh

4.75 from 4 votes

With just 2 ingredients, there are so many ways to enjoy this simple labneh recipe from savory spreads and dips to sweet with fruit and granola.

Prep Time5

Total Time1 5

Course: Dips & Spreads

Cuisine: Middle Eastern

Servings:

Author: Paige Adams

Ingredients

16 ounces whole milk Greek yogurt
1/2 teaspoon kosher salt

Savory Serving Ideas

Olive oil
Pita bread or crackers
Spices: everything bagel seasoning sumac, za'atar
Fresh herbs: parsley cilantro, chives
Raw vegetables: radishes cucumbers, tomatoes, carrots
Other: olives roasted tomatoes, artichokes

Sweet Serving Ideas

Sweet drizzle: honey agave syrup, maple syrup
Spices: cinnamon cardamom, nutmeg
Fruit: berries stone fruit, apples, oranges
Nuts: pistachios almonds, walnuts

Instructions

In a medium bowl, stir together the yogurt and salt.
Place a fine mesh strainer in a large bowl and line it with 2 layers of cheesecloth. Then spoon in the yogurt.
Knot the top of the cheesecloth to make a tight pouch.
To help push the liquid out, you can put 2 15-ounce cans or 1 28-ounce can on top of the labneh.
Let the yogurt sit in the refrigerator and drain for 24 hours to give it time to thicken. As necessary, adjust the cans to distribute the weight evenly.
Serve the labneh with your desired spices, toppings and accompaniments.

Notes

You can serve labneh with sweet or savory toppings as listed in the ingredients. For savory, make sure to drizzle it with olive oil and for sweet, use honey, maple syrup or agave syrup.

Store leftovers in an airtight container in the refrigerator up to 1 week.

Nutritional information is for labneh only and does not include toppings or additions.

Nutrition