Labneh with Herbs: Homemade Yogurt Cheese
Plain yogurt, a pinch of salt and a clean cloth turn into a creamy, tangy cheese overnight. Dress it with herbs and olive oil for breakfast or a mezze table, and learn the storage rules that keep it fresh.
Labneh is yogurt with most of its whey drained away. What is left is thick, smooth and pleasantly sour, somewhere between Greek-style yogurt and cream cheese. It is a breakfast staple across Lebanon, Syria, Jordan and Palestine, and cooks from India to the Balkans make similar strained yogurts for sweet and savory dishes.
You need no special equipment and no cheese-making skills. The only real work is waiting, and the only real rule is to keep the yogurt cold while it drains.
Soft, spreadable or firm
The texture depends on time. After about 12 hours in the fridge, labneh is soft and spreadable, perfect for swirling on a plate. After 24 hours it is thick like cream cheese. After 36 to 48 hours it is firm enough to roll into small balls.
Start with plain, full-fat yogurt with no gelatin, starch or thickeners on the label. Those additives can stop the whey from draining. Low-fat yogurt works, but the labneh will be more sour and less creamy.
Homemade Labneh with Herbs
You need
- plain full-fat yogurt with no added thickeners1 kg (about 4 cups)
- fine salt1 tsp (about 5 g)
- extra virgin olive oil, to serve2 tbsp
- za'atar, or 1 tsp dried thyme mixed with 1 tsp dried mint1 tbsp
- chopped fresh mint or parsley, to serve1 tbsp
Method
- Stir the salt into the yogurt.
- Line a sieve with a double layer of clean cheesecloth, muslin or a thin cotton kitchen towel and set it over a deep bowl so the bottom of the sieve sits well above the liquid that will collect.
- Spoon in the yogurt, fold the cloth over the top and put the whole setup in the fridge.
- Leave it for 12 hours for soft labneh, 24 hours for thick, or 36 to 48 hours for firm. Pour off the whey that collects in the bowl now and then.
- Scrape the labneh into a clean container. To serve, spread it on a plate, make a swirl with the back of a spoon, drizzle with olive oil and scatter over the za'atar and fresh herbs.
- For labneh balls, roll firm labneh into balls about 3 cm (1 1/4 inches) across with clean, lightly oiled hands. Roll them in dried herbs, put them in a clean jar, cover with olive oil, close, and refrigerate straight away.
Tips
- Keep the drained whey in the fridge and use it within the same week. It can replace some of the water in bread dough or be added to smoothies.
- Olive oil turns cloudy and firm in the fridge. Take the jar of labneh balls out 15 to 20 minutes before serving and it will loosen.
- Use a clean spoon each time you take labneh from the container to keep it fresh longer.
Herbs that suit labneh
The classic topping is za'atar, a blend built around a thyme-like herb with sumac and toasted sesame seeds, mixed into olive oil and spooned over the top. Dried mint is another traditional choice and gives a cool, savory flavor.
Fresh herbs are best added just before serving. Try chopped mint and parsley with lemon zest, dill with a little garlic, or chives with black pepper. A few pomegranate seeds or chopped cucumber turn it into a light lunch with bread.
What the evidence says
Labneh is a fresh dairy food, so the facts that matter are about keeping it cold. USDA advice is that perishable food should not sit out for more than 2 hours, or 1 hour above 32 °C (90 °F). Because straining takes 12 hours or more, always do it in the fridge, never on the counter.
Once made, treat labneh like other fresh soft cheeses. UConn Extension guidance is to eat ricotta and cottage cheese within 1 week of opening, and that is a sensible limit for homemade labneh too.
Labneh balls stored in olive oil need extra care. Oregon State University Extension explains that herbs in oil can create conditions for botulism, and that oil flavored with dried herbs must be refrigerated and used within 4 days or frozen. Many traditional recipes keep jars on a shelf for weeks, but that is not something food-safety guidance supports for home kitchens.
Questions people ask
What is the difference between labneh and Greek yogurt?
Both are strained yogurt. Labneh is usually salted and drained for longer, so it is thicker and tangier, closer to a soft cheese than a yogurt.
Can I make labneh with goat or sheep yogurt?
Yes. Goat and sheep yogurts give a stronger, earthier flavor. Follow the same steps and keep it in the fridge.
Why did my labneh not thicken?
The yogurt probably contained gelatin or starch, or the cloth was too thick. Choose a yogurt with only milk and cultures on the label and use a thin, clean cloth.
Sources
- Fireworks, Flavor, and a 250th Birthday: How to Keep Cookout Favorites Food Safe — U.S. Department of Agriculture
- Ensure Freshness and Dairy Safety with These Simple Storage Tips — UConn Extension (Healthy Family Connecticut)
- Herbs and Vegetables in Oil (SP 50-701) — Oregon State University Extension Service
- Food Allergies: What You Need to Know — U.S. Food and Drug Administration
This article is for general information only and is not medical advice. Herbs can interact with medicines and health conditions. Talk to a doctor or pharmacist before trying a herbal remedy, especially if you are pregnant, breastfeeding, giving it to a child, or taking any medication.
