Where can I get cheesecloth?

I actually get mine from Amazon - you can also normally find it in large supermarkets or kitchen stores.

How long will the labneh last?

It will last for up to 4 weeks when stored in an airtight container in the fridge. As with anything, make sure you're using a clean spoon when you're scooping some out to minimise contamination.

Can I add other ingredients to it?

Yes! It's lovely with lemon zest, dried herbs like thyme or oregano, chilli flakes, black pepper, or crushed garlic. You can also use toasted coconut, honey or a little cinnamon for a sweet version.

Can I drain it for less time?

You can - it will just have a looser consistency. Most recipes will tell you to drain the yogurt for 24 - 48 hours but mine cuts this down considerably as I find the consistency after about 6 hours to be perfect for me. I love using it as a dip or as a base for roasted vegetable platters or salads, so I like it to be creamy and spreadable. You can of course mix a little water or olive oil in if you find you've left it for too long and it's a little dry.

How To Make Labneh

Description

Once you realise how easy it is to make labneh, you’ll be making it over and over again. This creamy, thick, tangy strained yogurt is incredibly versatile – use as a dip, dollop over salads or flatbreads, roll it into little snacking cheese balls, use it as a cream cheese replacement – the possibilities are endless!

All it takes is 2 ingredients and a little time.

Remember, if you’re looking for US measurements just use the ‘Units’ section below and click on ‘US’.

Ingredients

Scale

For the labneh –

2 cups plain, unsweetened yogurt
1/4 teaspoon salt

Equipment –

Piece of cheesecloth or muslin cloth for straining
Sieve or colander

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Instructions

Mix the yogurt and salt. Set a sieve or colander over a small bowl and line it with two layers of cheesecloth/muslin. Pour in the yogurt and ¼ teaspoon of salt. Give it a mix, then bundle up the cheesecloth into a ball. Secure it with a rubber band, so that there’s a tight ball of yogurt and a little overhanging cheesecloth.
Drain the yogurt. There are a couple of ways you can do this. I like to tie the overhanging cheesecloth to the handle of a kitchen cupboard and set a small bowl underneath to collect the draining whey. You can also tie it to the tap over your sink, or set the ball in a sieve over a small bowl and weigh it down with a can. Leave the yogurt draining for 6 hours (or overnight).
Remove and store. After 6 hours, there should be a lot of drained whey in your bowl. Untie the cheesecloth from your cupboard handle or tap, then unwrap the cloth. The yogurt should now be looking like a solid, creamy cheese ball. Transfer to a sealable container and store in the fridge.

Notes

You can store the labneh for up to a month in the fridge in a sealable container. Just make sure to always use a clean spoon whenever you’re scooping some out to use to avoid contamination.

The longer you strain the yogurt, the thicker it will be. I find after 6 hours it’s at a lovely, creamy, spreadable consistency that I like, but leave it longer if you’re looking for a thicker labneh that you can roll into balls.

There are so many ways you can use labneh – I love using it as a dip drizzled with olive oil, dukkah and roasted garlic or za’atar and enjoying with pita chips or sourdough crackers. It’s also wonderful in my miso roasted sweet potatoes dish and a great replacement for cream cheese. You can also try it with a drizzle of honey and a sprinkle of cinnamon with fruit for a delicious dessert or breakfast.

Prep Time: 5
Draining time: 6 hours
Category: sauces
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons

Keywords: labneh recipe, yogurt cheese, strained cheese recipes, homemade labneh