12 minutes
A traditional Middle Eastern cheese made by straining yogurt to create a creamy, tangy spread.
Whole-Milk Yogurt, Plain, full-fat
quarts
tablespoons
1. Mix Yogurt and Salt
Stir together one quart of plain whole-milk, full-fat yogurt with two tablespoons of salt in a medium bowl. The salt flavors the labneh and helps to draw out moisture from the yogurt.
2. Prepare Draining Setup
Line a colander with a large piece of cheesecloth and place it over a large bowl to catch the whey. Pour the salted yogurt into the center of the cheesecloth and secure the bundle with a rubber band.
3. Suspend Cheesecloth Bundle
Insert a wooden spoon through the rubber band and rest it across the top of a bowl or the sink, allowing the bundle to hang freely without touching the accumulated whey below.
4. Refrigerate and Drain
Place the draining setup in the refrigerator for several hours or overnight. The longer the yogurt drains, the thicker the labneh will be.
5. Unwrap and Store Labneh
After the draining time is up, gently loosen the cheesecloth to reveal your labneh. Transfer it to an airtight container and store in the refrigerator for up to several weeks.
Opt for full-fat, plain yogurt for a richer, creamier texture. Greek yogurt is thicker, but traditional labneh starts with regular yogurt for a nuanced tang.
Use a fine-mesh strainer lined with cheesecloth or a clean kitchen towel, doubling the cheesecloth for thickness if desired. Strain in the fridge for at least 24 hours for spreadable consistency, or 48 hours for firmer labneh.
Stir in salt to taste before straining, starting with about ½ teaspoon per quart of yogurt, and adjust based on preference and yogurt brand.
Keep the yogurt chilled in the coldest part of the refrigerator during the straining process to prevent spoilage.
Store labneh in an airtight container in the fridge for up to two weeks. Labneh balls can be preserved longer in olive oil, which also adds flavor.
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