Buzz
I first experienced labneh at a Lebanese eatery in Tampa, Fla., and I was instantly captivated. Its yogurt-like tang and the richness of cream cheese made it addictive, especially when paired with pita—something hummus could never achieve. For years, I bought it from upscale grocery stores, before realizing I could easily make it at home.
In reality, calling it ‘making’ is a stretch, as turning regular yogurt into this creamy, mildly tangy, and spreadable cheese requires little more than stirring and waiting. Traditionally, it’s made with goat’s milk yogurt, but if goat milk is unavailable, you can use full-fat cow’s milk yogurt instead. I prefer Greek yogurt, as it’s already strained—labneh requires extra straining, so starting with a thicker yogurt reduces the waiting time.
Once you’ve got your yogurt ready, add some salt to draw out the moisture, stir it, strain it, and let it hang out to drain in the fridge.
Simple Homemade Labneh
Ingredients List:
1 tub (16 ounces) of full-fat Greek yogurt (I've heard low-fat or non-fat can work, but I wouldn't do that to myself or you.)
1 generous 1/4 teaspoon of Kosher salt
Set a sieve lined with a few layers of cheesecloth, mix the salt into your yogurt, and transfer it to the sieve.
Fold the extra cheesecloth over the yogurt, put it in the fridge, and let it strain for 24 hours.
After a full day has passed, and the sun has set and risen, transfer your now somewhat firm but still spreadable cheese into a bowl. Drizzle with olive oil and sprinkle with za’atar. Scoop it up with pita. (Labneh will stay fresh in the fridge in an airtight container for up to two weeks.)
You could happily enjoy labneh just like this for the rest of your life, but it’s an unexpectedly versatile spread. Here are just a few ideas for how to use it:
Add a dollop to tomato soup, just like sour cream or crème fraîche.
Use it as the base for a super bomb onion dip.
Top it with fresh fruit and drizzle with a balsamic reduction.
Use it wherever you’d normally use sour cream.
Chop vegetables and Kalamata olives and stir them in for a Mediterranean-style sandwich spread.
Substitute it for mayo in chicken, tuna, or potato salad.
Spread it on your morning bagel.
In short, if you think any dish would benefit from a creamy, tangy, and dreamy spread, reach for the labneh.
