Labneh

Ingredients

• 1 litreGreek yoghurt
• 1 tsp (5 ml)salt

Instructions

1. 1

   Salt the yoghurt

   Mix the yoghurt and salt thoroughly. The salt seasons it and helps the whey separate.

2. 2

   Set up the sieve

   Line a sieve with muslin or a clean tea towel. Rest it over a deep bowl, making sure the sieve does not touch the bottom.

3. 3

   Make a bundle

   Spoon the salted yoghurt into the centre of the cloth. Gather and twist the corners, then tie them with string to make a small bundle.

4. 4

   Chill the yoghurt

   Put the bundle and bowl in the fridge.

5. 5

   Drain to taste

   After 12 hours of draining, the labneh will be soft and creamy, with a dip-like consistency. Drain it for 24–36 hours for a thicker cheese that can be shaped.

What is labneh?

Labneh is a Middle Eastern strained-yoghurt cheese, made by letting whey drain away from salted yoghurt. This simple version relies on Greek yoghurt, which is already thick, and needs no cooking.

The draining time determines whether it is loose enough to scoop as a dip or firm enough to shape. A sieve, cloth and bowl do most of the work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 23g protein, 9g carbs, 13g fat.

The yoghurt supplies most of the protein and also contributes the carbohydrates and fat; the salt adds sodium. Serve a spoonful with vegetables and bread, or alongside another protein, to make a more balanced plate.

Choosing the yoghurt

Greek yoghurt: use plain, unsweetened yoghurt so its tangy flavour is not masked. A thicker yoghurt gives you a head start, while the draining time still controls the final texture.

Salt: mix it in evenly before draining. It seasons the labneh and encourages the whey to separate.

Setting up the drain

Cloth: line the sieve with muslin or a clean tea towel, with enough overhang to gather into a bundle. If using a tea towel, choose one without strong detergent or fabric-softener smells.

Bowl: keep space beneath the sieve so the whey can collect without the cloth sitting in it. This lets the yoghurt drain freely in the fridge.

Getting the consistency right

For a dip: start checking after 12 hours, when the labneh should be soft and creamy. If it still seems too loose, leave it to drain longer.

For shaping: drain for 24–36 hours, checking as it firms up. The exact result depends on the yoghurt and how quickly it releases whey.

Serving ideas

Spread labneh on toast or flatbread, or serve it as a dip alongside chopped vegetables. Its mild tang also pairs well with olives, herbs and warm bread.

For a more substantial plate, add a source of protein and some vegetables. Use the collected whey in a smoothie or in place of some liquid in baking, if you like.

Timing and planning

The hands-on preparation is brief, but draining takes at least 12 hours. Make it the day before you want to serve it, and leave it overnight in the fridge.

Allow up to 36 hours if you want a firm, shapeable cheese. Check the texture rather than relying only on the clock.

Recipe notes & tips

• Use plain yoghurt without added sugar or flavourings.
• Make sure the bowl is deep enough to catch all the whey.
• Keep the sieve raised above the collected liquid throughout draining.
• Check the texture after 12 hours before deciding whether to drain it longer.
• Use a clean cloth with no lingering detergent smell.

Variations

• Fresh herbs: fold chopped mint or dill into the finished labneh.
• Garlic: stir in a little finely grated garlic just before serving.
• Lemon zest: add finely grated zest for a brighter flavour.
• Spiced topping: dust the surface with paprika or za'atar.
• Olive oil: finish the served labneh with a drizzle of olive oil.

Common mistakes to avoid

• Sieve touching the bowl: the yoghurt can sit in whey; use a deeper bowl or raise the sieve.
• Loose bundle: yoghurt may escape through the cloth; gather and tie it securely.
• Stopping too soon: the labneh may remain runny; keep draining until it reaches the texture you want.
• Leaving it at room temperature: drain it in the fridge as directed.
• Using flavoured yoghurt: added sweetness can clash with the savoury result; choose plain yoghurt.

How to store

Keep the finished labneh covered in the fridge and use within 3–4 days. It is served cold, so no reheating is needed.

Frequently asked questions