Labneh (Yogurt Cheese)

Strained yogurt, yogurt cheese, labneh: essentially different ways of describing the same product, which is thick, rich, creamy, spreadable, and can be enjoyed in many many ways! This recipe is especially useful if you already make your own homemade yogurt, as it’s a great way of concentrating the beneficial proteins and good flavors to a thickened state that is spreadable like cream cheese. Derived from Middle Eastern and Turkish cuisine, labneh’s popularity has bloomed in recent years. We first discovered it here in Cambridge at Sofra, one of our favorite bakeries.

When you make labneh with plain yogurt, it can be seasoned as either sweet or savory depending on the accompanying foods. Labneh is super versatile and could be used similarly to cream cheese, creme fraiche, or sour cream in many of your favorite recipes. Dollop this on homemade chili. Spread it on a slice of fresh bread with fruit preserves for breakfast. Place a spoonful on a plate and finish it with a drizzle of olive oil and herbs for a savory accompaniment to meat dishes or eggs. You can even spread this on a sandwich as a creamy sauce that mimics mayo’s texture but has a unique, cheesy taste. So many options!

The advantage to using your own homemade yogurt here is the beneficial live bacteria cultures. Labneh can be made from store bought plain yogurt, but I would highly recommend trying to make your own yogurt at home. It is much more economical and a great way to add good bacteria to your diet and improve your gut biome!

To get the thickest, cream cheese like consistency, I strained the yogurt for 3 days and changed the filter halfway through. The majority of the whey strains out within about 12-24 hours, so if you are in a time crunch, you can get the labneh fairly thick within a day if needed. However you will be rewarded with even thicker and creamier labneh if you wait the full 3 days.

Whey is actually a very useful byproduct to making strained yogurt. If the whey is from yogurt with live cultures, it contains those same good bacteria. You can use it as a pickling liquid for vegetables like in our pickled beet greens. I have also added whey to smoothies as a protein-rich liquid in place of water. There are a few more ideas about how to use whey over at one of my favorite fermentation resources, Cultures for Health.

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Labneh (Yogurt Cheese)

Strained yogurt thickened to a spreadable consistency can be used for meze plates, savory or sweet dips and spreads. Use homemade plain yogurt for optimal beneficial bacteria cultures.

Course: Appetizer, Breakfast, Dessert, Snack, Spreads

Cuisine: Mediterranean, Middle Eastern

Keyword: greek yogurt, labneh, strained yogurt, yogurt cheese

Ingredients

• 5 cups plain whole milk yogurt
• 2 large coffee filters or triple layered cheesecloth
• 1 Large Strainer
• 1 Large bowl

Recipe

1. Set up large bowl with strainer inside. Set coffee filter or cheesecloth in the strainer. 

2. Spoon yogurt into the filter and cover with a lid or plastic wrap.

3. Filter in the refrigerator for 24-72 hours, removing whey for discard or other use, and changing coffee filter halfway through.

4. Remove the thickened creamy yogurt cheese from the filter and store in an airtight container. Enjoy within 1-2 weeks.

Recipe Notes

Full batch of 5 cups yogurt makes about 2 cups of yogurt cheese, and about 3 cups of whey.