This Easy Homemade Labneh Recipe is creamy, dreamy, and ready to take your snack platters to new heights!
This Middle Eastern dish, called labneh, is essentially a yogurt-based luscious and tangy spread that is perfect for dipping and dolloping. Whether you’re keto, vegetarian, or just love a good flavor-packed accompaniment to your meal, this labneh is here for you.
Labneh is a traditional Middle Eastern dairy product, primarily associated with the Levant region. Its origins can be traced back thousands of years, and some evidence suggests that variations of strained yogurt have been consumed in that area since as early as 5000 BC to 2000 BC!
You will never see me skipping labneh on the mezze platter. Flavor-wise, it’s a masterpiece: rich yet light, tangy yet mellow, and endlessly versatile. Pair it with warm pita, crisp veggies, or even use it as a creamy base for your favorite pasta. Plus, making it yourself means full bragging rights!
Is Homemade Labneh Healthy?
Labneh is like yogurt’s overachieving sibling; it’s high in protein, low in sugar, and full of gut-friendly probiotics. Want to go even healthier with this recipe? Swap out full-fat yogurt for a low-fat version (though full-fat keeps things extra creamy). Or mix in a sprinkle of nutrient-packed toppings like sesame seeds, dukkah, or walnuts.
This recipe also gives you control over the salt, making it a perfect option for those watching their sodium intake. Just remember: moderation is key if you’re indulging in carb-heavy sides like pita bread alongside this labneh. But, after all, life’s about balance, and labneh is a delicious way to strike it!
How To Make Labneh Last Longer
If you’re hooked on labneh and want to keep it around longer, why not go the traditional route? Storing labneh as balls in olive oil is not only a tasty idea, but also a time-honored preservation method.
To do this, simply roll the labneh into small, firm balls (wet your hands for easy rolling), then submerge them in a jar filled with high-quality olive oil. Make sure the balls are covered entirely in oil to prevent spoilage, and store them in a cool, dark place or in the refrigerator. This method can extend your labneh’s shelf life by up to three months, so you’ll never have to go without.
Want an extra burst of flavor the next time you pop the lid? Add some garlic cloves, chili flakes, or herbs like fresh thyme into the jar.
How To Make Ahead And Store
In the refrigerator, keep your labneh in an airtight container for up to 2 weeks. If you’ve gone the oil-ball route mentioned above, store them submerged in oil for up to 3 months. For freezing, plain labneh works best. Scoop it into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and give it a good stir before using.
Serving Suggestions
Not only is labneh a great substitute for sour cream, Greek yogurt, or cream cheese in a lot of recipes, it’s also the perfect addition to any mezze platter!
Firstly, the dips: Tzatziki, Baba Ghanoush, and Hummus always go down well at my dinner table, although I’ve also been really loving this Avocado Hummus.
Next, the salads: You can never go wrong with Tabbouleh (or, my favorite, this Cauliflower Tabbouleh variation), and Fattoush.
And, finally, the vehicles for dipping: Falafel will always be front and center on my platter, alongside Turkey Kibbeh (or any kibbeh you prefer), plenty of fresh veggies, and warm pita.
Ingredients
- 1 cup full-fat Greek yogurt
- 1/4 teaspoon sea salt
For serving:
- Extra virgin olive oil
- Mint leaves
- Pita
- Red radishes
Instructions
- Place a strainer or fine-mesh sieve over a medium bowl and line it with a clean cheesecloth. Prepare string or rubber bands to use later.
- Mix together the Greek yogurt and salt in a small bowl until well combined.
- Scoop the Greek yogurt onto the cheesecloth and pull the edges together tightly so there are no openings around the edges for the yogurt to seep out.
- Tie the cheesecloth at the top with string or a rubber band so it is well-secured. Place it in the center of the strainer. Chill overnight in the refrigerator, or up to 24 hours for thicker labneh.
- Remove labneh from the cheesecloth and transfer to a small bowl for serving.
- Drizzle with extra virgin olive oil and garnish with your desired toppings and vegetables. Serve as a dip for pita or meats.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
When is the salt added?
Good catch Lisa, the salt should be added to the Greek yogurt before you scoop it into the cheesecloth.