Homemade Labneh Cheese

Learn how to make thick, creamy labneh at home with just two ingredients and a little time. This strained yogurt cheese is perfect for spreading, dipping, or topping, a must-have for any mezze board.

WHY YOU WILL LOVE THIS HOMEMADE LABNEH CHEESE RECIPE

This easy labneh cheese recipe is beginner-friendly and delivers a luscious, tangy spread that rivals any store-bought version. It's versatile, naturally gluten-free, and only gets better with time, no special equipment or cooking skills required. Let me get you started with your first cheeseboard ideas (below).

Labneh with Roasted Purple Grapes, Pickled Golden Raisins, Pistachios & Honey

Your guests won’t stop talking about this one! This sweet-savory topping is a flavor bomb in all the best ways. Roasting grapes brings out their jammy richness, while the pickled raisins add a surprising pop of tang that plays beautifully against the creamy labneh. A sprinkle of toasted pistachios brings crunch and a buttery finish, and a warm drizzle of honey ties it all together with just the right touch of sweetness.

Serve it with toasted sourdough, seeded crackers, or warm flatbread (such as a Moroccan frena) for a standout appetizer or elegant brunch dish. It's unexpected, vibrant, and impossibly good.

You’ll find a generous list of sweet and savory topping ideas further down, you’ll never be short on inspiration!

INGREDIENTS FOR THIS HOMEMADE LABNEH CHEESE

• Plain full-fat yogurt
  This is the heart of the recipe. Full-fat yogurt gives labneh its creamy texture and rich flavor. Greek yogurt works too, and strains faster for a firmer cheese.
• Fine sea salt
  A pinch of salt draws out excess moisture while enhancing the tang and depth of flavor. It also helps preserve the labneh for up to a week in the fridge.

HOW TO MAKE THIS HOMEMADE LABNEH CHEESE

Here’s how to make labneh that’s thick, creamy, and perfect every time:

1. Line a strainer or bowl: Place a fine-mesh strainer over a deep bowl, or set a colander inside a large mixing bowl. Line it with a double layer of cheesecloth, nut milk bag, or a clean, lint-free kitchen towel.
2. Mix the yogurt and salt: In a medium bowl, stir the salt into the yogurt until fully combined.
3. Transfer to cloth and secure: Pour the salted yogurt into the prepared cloth. Gather the edges of the cloth and tie into a tight bundle using kitchen twine or a rubber band.
4. Suspend to strain: Suspend the bundle over a bowl or pitcher so it hangs freely and doesn't touch the collected liquid (whey). You can tie the bundle to a wooden spoon and balance it across the top of the bowl or pitcher.
5. Chill and strain: Cover the whole setup lightly (a tea towel works well), and refrigerate for 24, 48, or 72 hours, depending on your desired thickness.

• 24 hours = soft, spreadable
• 36–48 hours = firm and tangy, ideal for shaping into balls or thick spreads
• 3 days = By day three, the labneh is no longer creamy, it’s dry, bold, and wonderfully textured, with craggy edges that make it perfect for plating like a soft aged cheese.

6. Finish and store: Once the labneh is as thick as you like, unwrap it and transfer to an airtight container. Store in the fridge for up to 1 week.

The Yogurt You Use Matters - Here’s Why: 

Using Regular Plain Yogurt

Traditional labneh is often made with plain full-fat yogurt, not Greek:

• It yields more whey, but has a creamier, silkier finish if strained slowly.
• The longer strain time (24–72 hours) allows more flavor development and a gradual thickening.
• This approach is ideal if you’re going for a Middle Eastern-style spread that still retains a bit of tang and spreadability.

Using Greek Yogurt for Labneh

Greek yogurt is already strained once, so:

• It shortens the straining time.
  You’ll reach a thick labneh texture faster, sometimes in just 12–24 hours instead of 24–48+.
• It produces less whey, since some has already been removed.
• It results in a firmer, drier labneh sooner — ideal if you want to roll it into balls or create a cheese-like spread.

Sweet Toppings - Serving Suggestions

Spoon into a shallow bowl, drizzle with honey, and top with your favorite sweet topping like syrupy glaceéd lemon preserves, pistachios, and fresh mint leaves.  Here are more great ideas, sky’s the limit!

Syrupy + Sticky

• Glaceéd Lemon Preserves honey drizzle, pistachios, fresh mint
• Pomegranate molasses with crushed pistachios or hazelnuts
• Date syrup (silan) and toasted sesame seeds
• Caramelized banana slices with maple or tahini drizzle
• Orange blossom honey, crushed almonds, and edible flowers
• Fig preserves and cracked walnuts with a pinch of sea salt

Fresh + Fruity

• Sliced strawberries, balsamic glaze, and cracked pink peppercorn
• Persimmon slices with a sprinkle of cinnamon and pomegranate arils
• Mango + passionfruit pulp, fresh lime zest, and toasted coconut
• Roasted stone fruits (plums, cherries, apricots) with thyme-honey drizzle
• Stewed rhubarb and rosewater syrup with pistachios

Herbaceous + Spiced

• Candied ginger, fresh pear slices, and a touch of lemon zest
• Za’atar-spiced honey, fresh figs, and torn mint
• Cinnamon-sugar roasted apples with a dollop of apricot jam
• Lavender honey, blueberries, and a dusting of cardamom
• Chai-spiced granola with dried cherries and slivered almonds

Savory Toppings - Serving Suggestions

Labneh loves to play savory too. Its creamy tang is the perfect canvas for bold, earthy, herbaceous, or spicy toppings. Here are some savory topping ideas that range from rustic to refined:

Classic Mediterranean

• Olive oil, za’atar, and Aleppo pepper with warm flatbread
• Roasted cherry tomatoes, thyme, and garlic confit
• Chopped cucumbers, olives, red onion, and a sprinkle of sumac
• Charred eggplant and pomegranate seeds with parsley and lemon zest
• Muhammara (roasted red pepper + walnut spread) spooned over the top

Spicy + Bold

• Harissa swirl with toasted pine nuts and mint
• Chili crisp, scallions, and toasted sesame seeds
• Smoked paprika oil, roasted red peppers, and cracked coriander seed
• Shatta (Middle Eastern chili sauce) with pickled turnips

Herby + Umami

• Fried sage and brown butter with flaky sea salt
• Grilled zucchini, mint, and lemon oil
• Caramelized onions with nigella seeds and a dash of vinegar
• Sautéed mushrooms with garlic, rosemary, and balsamic glaze
• Torn roasted chicken, fresh dill, and lemon zest for a rustic appetizer

Pickled + Crunchy

• Pickled shallots, capers, and anchovy drizzle
• Toasted dukkah spice mix, olive oil, and radish slivers
• Crispy chickpeas, herbs, and preserved lemon

Equipment Needed for Homemade Labneh

There’s no one “right” way to make labneh, any of these setups will do the trick! The goal is simply to strain the yogurt through a fine mesh cloth or nut milk bag. You can hang it up or let it rest in a colander or sieve, whatever works with what you’ve got. Just be sure to place a bowl underneath to catch the whey. It’s truly a no-stress process, and honestly? You can’t mess it up.

• Option 1: Large bowl and fine mesh strainer or colander – to catch the whey as the yogurt strains and to hold the yogurt while it drains
• Option 2: Large Jar and Cheesecloth, nut milk bag – to hold the yogurt while being strained. 
• Kitchen twine, rubber band, or clip – to secure the cloth into a bundle
• Wooden spoon, chopstick, or spatula – to suspend the yogurt bundle across the bowl or pitcher
• Spoon or silicone spatula – for stirring in salt and transferring yogurt
• Airtight container – for storing the finished labneh

Optional:

• Kitchen scale – helpful for weighing yogurt if you're using metric
• Thermometer – only if using homemade yogurt and want to verify chilling temps
• Fine tea towel or plate – to loosely cover the setup in the fridge while straining

Print Pin

Homemade Labneh Cheese

Labneh is a rich, creamy Middle Eastern strained yogurt cheese, tangy, luscious, and incredibly versatile. This version uses a full quart of yogurt, but feel free to halve it if you want a smaller batch. The longer it strains, the thicker and richer it gets.

Course Appetizer, Mezze, Snack

Cuisine Mediterranean, Middle Eastern

Keyword Homemade Labneh Cheese, Labneh Cheese Recipe

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Straining 1 day day

Total Time 1 day day 10 minutes minutes

Servings 8

Calories 69kcal

Ingredients

• 32 oz plain full-fat plain (900 g), or Greek yogurt
• ¼ teaspoon fine grain sea salt (1.5 g)

Instructions

• Line a strainer or bowl: Place a fine-mesh strainer over a deep bowl, or set a colander inside a large mixing bowl. Line it with a double layer of cheesecloth, nut milk bag, or a clean, lint-free kitchen towel.
• Mix the yogurt and salt: In a medium bowl, stir the salt into the yogurt until fully combined.
  32 oz plain full-fat plain, ¼ teaspoon fine grain sea salt
• Transfer to cloth and secure: Pour the salted yogurt into the prepared cloth. Gather the edges of the cloth and tie into a tight bundle using kitchen twine or a rubber band.
• Suspend to strain: Suspend the bundle over a bowl or pitcher so it hangs freely and doesn't touch the collected liquid (whey). You can tie the bundle to a wooden spoon and balance it across the top of the bowl or pitcher.
• Chill and strain: Cover the whole setup lightly (a tea towel works well), and refrigerate for 24, 48, or 72 hours, depending on your desired thickness.

Notes

Recipe Notes:

Makes about 2 cups (480 ml)

Straining Time:

24 hours = soft, spreadable
36–48 hours = firm and tangy, ideal for shaping into balls or thick spreads
3 days = By day three, the labneh is no longer creamy, it’s dry, bold, and wonderfully textured, with craggy edges that make it perfect for plating like a soft aged cheese.

Finish and store: Once the labneh is as thick as you like, unwrap it and transfer to an airtight container. Store in the fridge for up to 1 week.

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 125mg | Potassium: 176mg | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.1mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• EF = Egg Free: Yes, there are no eggs used in this recipe.
• GF = Gluten-Free: Yes, labneh is naturally gluten-free.
• NF = Nut Free: Yes, this base recipe contains no nuts.
• SF = Sugar Free: Yes, no sugar is added.
• VE = Vegetarian: Yes, it is suitable for a vegetarian diet.
• Keto: Yes, it is low in carbs and fits within a keto diet.