300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Making labneh cheese is quite simple, but the waiting part can be a challenge.
All you need are two ingredients – Greek yogurt and a pinch of salt. Just mix them together, wrap them in cheesecloth, and hang them over a bowl to strain. Then comes the hard part: waiting a whole 24 hours before you can unwrap the cheesecloth and indulge in the luxurious, creamy goodness waiting inside. But trust me, the wait is absolutely worth it.
Labneh is a delightful soft cheese crafted by straining yogurt until it reaches a thick, spreadable consistency. With its velvety texture akin to soft goat cheese or creamy cream cheese, and its rich, tangy flavor derived from its yogurt base, labneh is a true culinary gem. In the Middle East, it’s a staple on mezze platters, where it’s enjoyed as a dip alongside olive oil and spices. But its versatility doesn’t stop there – you can use it to enhance salads, top pizzas, elevate sandwiches, and so much more. Give this labneh recipe a try, and you’ll discover a whole new world of delicious possibilities.
How to make Labneh
For how wonderfully delicious and versatile labneh is, it’s crazy how very easy it is to make. Here’s what you do.
1. Let’s start by selecting the right yogurt for your recipe.
It’s essential to opt for Greek whole milk yogurt – this will ensure the best outcome. This is my favorite yogurt to use. Avoid using low-fat or fat-free yogurt as substitutes. Also, consider the thickness of your yogurt; if it’s on the thicker side, a single layer of cheesecloth will suffice. However, if it’s on the thinner side, it’s advisable to use two layers for optimal straining.
2. Then comes in the salt.
When you’re all set to prepare your labneh cheese, simply blend the yogurt and salt together in a small bowl. Once thoroughly mixed, transfer the mixture onto a layer of cheesecloth.
3. Transfer the yogurt to a cheesecloth.
I am a huge fan of using this reusable cheesecloth for this recipe. It’s stronger than regular cheesecloths, it doesn’t shed like some of the others do and you can wash it in your dishwasher once you’re done. When adding the yogurt, ensure that it hangs hangs freely in the center. Then place the cheesecloth over a large strainer and place that over a medium bowl, making sure the strainer hangs freely without touching the bottom of the bowl.
4. Let it chill.
Let it chill for a minimum of 24 hours. Remember, the longer you strain the yogurt, the thicker your labneh will become.
5. Enjoy.
After the 24 hours, your labneh will be ready. Remove it from the cheesecloth and enjoy right away or store in an airtight container in the refrigerator for later use.
Labneh Serving Ideas
One of the simplest and most delightful ways to enjoy labneh is by drizzling it with a bit of olive oil and adding a sprinkle of garnishes like za’atar, everything bagel seasoning, fresh herbs, or a dash of lemon zest. Pair this creamy goodness with fresh veggies and warm pita bread for a delicious treat. It’s perfect for sharing on a crudité platter, but Preston and I often find ourselves enjoying it as a light dinner or lunch.
Additionally, you can use this homemade labneh cheese just like you would use soft goat cheese. Here are a few suggestions to inspire you:
- Use it as one of your spreads when serving fun dips with crackers at gatherings.
- Add dollops of labneh to elevate salads.
- Enhance homemade pizzas by spreading a layer of labneh.
- Create delicious crostini by spreading labneh onto slices of toasted bread. Alternatively, spread it on sourdough toast with roasted tomatoes and a sprinkle of za’atar for a fun twist.
- For a delightful breakfast or brunch option, substitute cream cheese with labneh on a homemade bagel.
In my photos you can see that I paired my labneh with a lovely Golden Berry Chutney, for which you’ll find the recipe for it below. The golden berry chutney has a perfect balance of sweet and salty, and it bring brightness to the labneh when combined. If you chose to mix your labneh with a little sweet and salty, I would highly suggest you give this chutney a go.
Labneh with Golden Berry Chutney
- Total Time: 12 hours 50 mins
- Yield: 2 cups 1x
Description
This Labneh with Golden Berry Chutney is a fantastic spread that pairs perfect with Homemde Pita Bread. You could also use these two things individually, like the labneh for sandwiches, wraps or salads, and the chutney in cheeseboards or on toast.
Ingredients
For the Labneh
- 2 cups 5% fat plain Greek yogurt
- 1/2 tsp kosher salt
For the Golden Berry Chutney
- 2 cups golden berries, topped and sliced
- 1/3 yellow onion, chopped
- 1/3 tsp mustard seeds
- 1/4 tsp chili flakes
- 1 tsp ground ginger
- 1/2 cup distilled white vinegar
- 1/4 tsp kosher salt
- 1/3 cup coconut sugar
Instructions
Make the Labneh
- Place a large strainer over a medium sized mixing bowl and set aside.
- In a separate mixing bowl, mix the yogurt and salt. Transfer the yogurt mix to a cheesecloth and place the cheesecloth over the strainer on top of the bowl. Make sure the strainer hangs freely without touching the bottom of the bowl. Refrigerate for 24 hours, letting the juices of the yogurt drain to the bottom bowl.
- Remove the labneh from the cheesecloth and enjoy right away, or store in an airtight container in the refrigerator for later use.
Make the Golden Berry Chutney
- Add golden berries, onion, ginger, mustard seeds, chili flakes, salt and vinegar to a medium sized sauce pan and bring to a gentle simmer for 30 minutes, or until berries begin to soften and break down.
- Stir in the coconut sugar and stir constantly until the sugar dissolves. Continue to let it simmer for another 15-20 minutes, stirring occasionally to prevent mixture from burning.
- The golden berry chutney is ready once it reaches your ideal thickness, make sure it’s a little runny but also nice and chunky.
Notes
- The Labneh recipe makes 2 cups and lasts fresh in the refrigerator for ~1 week.
- The Golden Berry recipe makes 1/2 cup and lasts fresh in the refrigerator for ~4 weeks.
- Prep Time: 12 hours
- Cook Time: 50 mins
- Category: Sides
- Method: Stove top
- Cuisine: Middle Eastern
