Homemade Labneh (Yogurt Cheese)

5 from 1 vote

Labneh is a tangy, smooth, and creamy cheese made by straining the whey out of yogurt until it reaches a rich and luxurious cream cheese consistency.

Prep Time5

draining time1

Total Time1 5

Course: Appetizer, Breakfast, Snack

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 93kcal

In a mixing bowl, combine the plain natural yogurt and salt. Stir well to ensure the salt is evenly distributed throughout the yogurt.
Take a cheesecloth, a nut milk bag, or a clean muslin cloth and fold it to create multiple layers. Place the cloth over a deep bowl or colander.
Pour the yogurt mixture onto the center of the cloth.
Gather the edges of the cloth and tie them together to create a pouch, enclosing the yogurt.
Hang the pouch over the bowl or colander, allowing it to drain the excess whey. You can use a kitchen utensil or a sturdy object to suspend the pouch.
Let the yogurt drain for at least 8 hours, preferably overnight, in the refrigerator.
Once the draining process is complete, you'll have thick, creamy labneh cheese ready to be enjoyed!

Go for full-fat yogurt to make your labneh creamier and richer. This simple choice will give you a more luscious and satisfying outcome.
Use a fine cheesecloth or a clean muslin cloth for straining, ensuring the proper consistency and texture of the labneh.
When adding salt to the yogurt, start with a small amount and adjust to your taste preference. Remember, you can always add more later if needed.
The draining time affects the thickness of the labneh. If you prefer a spreadable consistency, 24 hours should suffice. For a thicker, more solid texture, go for 48 hours.
Once the labneh reaches the desired consistency, transfer it to an airtight container and store it in the refrigerator for up to one week.