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.
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.
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