How to make labneh (strained yogurt cheese) for spreads and desserts
Labneh is a tangy, creamy strained yogurt cheese that's simple to make at home with just yogurt, salt, and time. This guide walks you through each step so you end up with spreadable labneh for breakfast, sandwiches, or desserts. You'll learn quantities, timing, and small tricks to control texture and flavor.
Step 1: Choose yogurt and salt
Start with 1.5 to 2 pounds (700–900 g) of plain full-fat yogurt for a richer, creamier labneh; low-fat will yield a firmer, tangier final product. Measure 1/2 to 1 teaspoon of fine salt per pound of yogurt to season and help preserve the cheese—adjust to taste but dissolve it into the yogurt evenly.
[Illustration: container of plain full-fat yogurt with a spoon and small dish of salt on a wooden counter]
Step 2: Mix yogurt and salt
Stir the yogurt and salt in a large bowl for 30–60 seconds until smooth and homogenous so the salt distributes and the texture is uniform. This ensures consistent flavor and helps the whey separate evenly during drainage.
[Illustration: hands whisking a bowl of creamy yogurt with salt being mixed in]
Step 3: Prepare the straining setup
Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean cotton kitchen towel and set it over a deep bowl to collect whey. The cloth should drape over the edges so you can gather and tie it later; this arrangement allows air circulation and clean drainage.
[Illustration: cheesecloth-lined sieve set over a clear bowl near a sink]
Step 4: Transfer yogurt to cloth
Spoon the salted yogurt into the center of the cloth, smoothing it into an even mound to promote uniform draining. Leave at least 2 inches (5 cm) of cloth around the yogurt so you can gather and secure it without spilling.
[Illustration: yogurt mound sitting on cheesecloth in a colander]
Step 5: Tie and chill to drain
Gather the cloth edges and twist to form a tight pouch, then tie with kitchen twine or secure with a clip. Place the whole setup in the refrigerator above the bowl; drain for 12–24 hours for soft, spreadable labneh or 24–48 hours for a firmer, sliceable cheese.
[Illustration: tied cloth pouch hanging over a bowl in a refrigerator]
Step 6: Check texture and season
Unwrap and taste after the minimum time—labneh should be tangy and creamy. If too watery, return to drain longer; if bland, stir in an extra 1/8 to 1/4 teaspoon salt per cup and mix gently for even seasoning.
[Illustration: hand sampling a spoonful of thick white labneh from a bowl with a small salt jar nearby]
Step 7: Finish and store or shape
For spreads, transfer labneh to a jar or bowl and drizzle with olive oil or mix in honey, herbs, or spices. To make balls, roll spoonfuls into oiled hands and store in olive oil. Refrigerate in an airtight container for up to 10 days; freeze not recommended as texture suffers.
[Illustration: jar of creamy labneh drizzled with olive oil and small bowl of labneh balls in oil]
- Use Greek-style yogurt for quicker drainage and a creamier result; it yields more labneh per cup.
- Reserve the drained whey for soups, smoothies, or sourdough starter—it's flavorful and useful.
- If you want a very smooth texture, stir the finished labneh with a whisk or use a food mill for a silkier result.
- Add flavorings after draining: minced garlic, za’atar, chopped fresh herbs, or a swirl of fruit preserves for desserts.
- Room temperature yogurt drains a bit faster than straight-from-fridge, but always refrigerate while draining to stay food-safe.
- For a drier, spreadable cheese similar to cream cheese, strain for 48 hours and press gently with a weight before shaping.
- Do not leave yogurt draining at room temperature for longer than 2 hours; refrigerate the straining setup to prevent bacterial growth.
- Use only clean, food-safe cloths and utensils; contaminated fabrics can introduce unwanted microorganisms.
- If labneh develops an off smell, slimy texture, or visible mold, discard it—do not attempt to salvage by cutting away mold.
- Be cautious with added salt and acidic mix-ins if serving to infants or people on sodium-restricted diets; adjust seasoning accordingly.
Was this guide helpful?
More Food & Entertaining guides
How to make stovetop shakshuka with tender eggs and balanced tomato sauce
Shakshuka is a comforting North African–style skillet of eggs poached in a spiced tomato sauce. This guide walks you through building a balanced sauce and gently cooking tender eggs on the stovetop so yolks stay silky while the sauce is bright and flavorful.
How to make homemade sourdough starter and maintain regular feedings
Making a sourdough starter is a simple, rewarding kitchen project that captures wild yeast and beneficial bacteria to leaven bread. With just flour, water, and a little patience you can build a lively culture and keep it healthy with regular feedings. Follow the step-by-step routine below to create and maintain a starter that will power many loaves.
How to assemble and store layered salads so they don’t get soggy before eating
Layered salads are a colorful, make-ahead way to serve a crowd, but soggy ingredients can ruin the texture. With a few simple construction and storage strategies you can keep greens crisp and dressings separated for 24–72 hours. Follow these steps to assemble jars or bowls that travel well and taste fresh when served.