How to make labneh at home — the easiest cheese, made by straining yogurt into a thick, tangy, creamy spread. A simple step-by-step guide.
Labneh is perhaps the easiest cheese to make at home — just strain yogurt, and you get a thick, tangy, creamy fresh cheese. Here's how to make labneh at home.
The Simplest Cheese
Labneh is the easiest possible cheese to make — it requires no cooking, no special ingredients, and just one main step: straining yogurt. The result is a thick, creamy, tangy fresh cheese (technically a strained-yogurt cheese) that's a staple of Middle Eastern cooking. Homemade labneh is fresh, delicious, and endlessly customizable. If you've never made cheese before, labneh is the perfect place to start. Here's the simple process to make labneh at home — it really is this easy.
What You Need
To make labneh, you need just: yogurt (plain, full-fat works best for richness, though any plain yogurt works — Greek yogurt is already strained, so it makes a quicker, thicker labneh) and salt. Equipment: a sieve, cheesecloth (or a clean kitchen towel), and a bowl. That's it — no pot, thermometer, cultures, or rennet. The simplicity is unmatched. Just good plain yogurt, salt, and a way to strain it. Most of these you already have, making labneh something you can make on a whim with ingredients from any shop.
Salting the Yogurt
Begin by stirring salt into the yogurt — the salt adds flavor and helps draw out moisture during straining. Use enough to season it well to taste (you can adjust later). So the first step is simply mixing salt into the plain yogurt. The salt both flavors the labneh and aids the straining by helping release whey. This quick step is all the "preparation" labneh needs before straining. The salted yogurt is now ready to be strained into thick labneh.
Straining
Now the main step: straining. Line a sieve with cheesecloth (or a clean towel), set it over a bowl, and spoon in the salted yogurt. Gather the cloth over the top, and let it strain in the refrigerator. As the watery whey drips out, the yogurt thickens into labneh. Strain for several hours for a soft, spreadable labneh, or up to a day or more for a thicker, firmer labneh (firm enough to roll into balls). So straining the salted yogurt — for hours to a day — is the entire process, with the straining time determining the thickness. The longer you strain, the thicker and firmer the labneh.
Choosing Your Consistency
The beauty of labneh is that you control the consistency through straining time. A few hours gives a soft, thick, spreadable labneh (like a thick, tangy spread). Straining longer (up to a day or two) gives a firmer labneh that can be rolled into balls. For the firmest labneh balls (preserved in oil), strain until quite firm. So choose your straining time based on whether you want soft and spreadable or firm and rollable labneh. This flexibility lets you make labneh suited to your use — a dip-like spread or firm balls. Just strain to your desired thickness.
Using Your Labneh
Your homemade labneh is ready to enjoy — thick, creamy, and tangy. The classic way is to spread it on a plate, drizzle with olive oil, and sprinkle with za'atar, sumac, or herbs, then scoop it up with warm flatbread — perfect for breakfast or meze. Use it as a dip, a spread, a topping for roasted vegetables, or a base for savory or sweet dishes (with honey and fruit). Firm labneh balls can be preserved in olive oil with herbs. Keep it refrigerated and use within a week or so. So enjoy your fresh labneh drizzled with oil and za'atar, as a dip, or however you like — the easiest homemade cheese, ready to enjoy.
Frequently Asked Questions
How do you make labneh?
Stir salt into plain yogurt, then strain it in cheesecloth (set over a bowl in the fridge) for several hours to a day, until it thickens into a creamy, tangy cheese. That's it.
What yogurt should I use for labneh?
Plain full-fat yogurt works best for richness, though any plain yogurt works. Greek yogurt, being already strained, makes a quicker, thicker labneh.
How long do I strain labneh?
A few hours for a soft, spreadable labneh, or up to a day or more for a firmer labneh you can roll into balls. The straining time determines the thickness.