Labneh
Silky, tangy strained yoghurt cheese made by draining full-fat yoghurt. Ready after 12 hours; drizzle with olive oil and sprinkle za'atar.
Labneh is essentially thick, tangy yoghurt made by draining whey until you’re left with a creamy, spreadable cheese. It’s the sort of thing that makes plain yoghurt suddenly feel very civilised.
Make it overnight and you have a versatile dip, a spread for breakfast toast, or an impressive little starter when dressed with olive oil, za'atar and fresh mint. No specialist dairy skills required — just patience while it drains in the fridge.
Ingredients
- 1 kg full-fat natural yoghurt
- 5 g sea salt
- 60 ml extra virgin olive oil
- 10 g za'atar
- 10 g fresh mint
- 0 g chilli flakes — optional
Equipment
- fine-mesh sieve
- muslin or fine cheesecloth
- large mixing bowl
- kitchen scale
- spatula
Instructions
Stir the full-fat natural yoghurt in a large bowl until smooth. Sprinkle in the sea salt and mix for 30–60 seconds so the salt dissolves evenly.
Line a fine-mesh sieve with a double layer of muslin or fine cheesecloth and set it over a large bowl. Spoon the yoghurt into the lined sieve, then gather the cloth and tie or secure the corners so the yoghurt is contained.
Place the whole assembly in the fridge and allow to drain for 12 hours (overnight). For firmer labneh, drain up to 24 hours; for a softer dip, check at 6–8 hours.
Unwrap the cloth and scrape the thickened labneh into a bowl. Whisk briskly for 20–30 seconds to smooth and loosen it slightly; taste and add a pinch more sea salt only if needed.
Spoon the labneh onto a shallow serving plate, use the back of the spoon to make a shallow well, then drizzle with the extra virgin olive oil and scatter the za'atar, fresh mint and chilli flakes over the top. Serve immediately or chill until needed.
Tips
- Use a full-fat natural yoghurt without stabilisers (not Greek-style that’s already thick) for the best creamy texture.
- Double-layer the muslin and secure it tightly so no yoghurt leaks; place the bowl on the lower shelf in the fridge to avoid spills.
- For a firmer, ball-like labneh, leave to drain for 24 hours; for a smoother dip, check at 6–8 hours and stop when you like the texture.
- Make ahead: labneh keeps in a sealed container in the fridge for up to 5 days; press a thin film of olive oil over the top to help preserve it.
- If you want a spreadable rather than spoonable finish, whisk a little olive oil through the labneh before plating.
Substitutions
full-fat natural yoghurt → Greek-style full-fat yoghurt (use the same weight but expect a slightly denser result)
Stays closeextra virgin olive oil → flavoured olive oil or a drizzle of good runny honey for a sweet finish
Stays closeza'atar → sumac mixed with dried thyme and sesame seeds (use equal weight)
Stays closefresh mint → fresh parsley (same quantity)
Stays close
Nutrition
Per serving · estimated
- 190
- Calories
- 6 g
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 0 g
- Fibre
- 8 g
- Sugar
- 500 mg
- Sodium
FAQ
How long do I need to drain the yoghurt?
Drain for at least 8–12 hours for a soft, scoopable labneh. For a thicker, spreadable cheese drain 18–24 hours.
Can I use low-fat yoghurt?
You can, but the result will be tangier and less creamy — noticeably drier and less rich than full-fat labneh.
Why is my labneh grainy?
Graininess often comes from yoghurt with stabilisers or from over-whisking. Use plain natural yoghurt without additives and whisk just to smooth.
Can I freeze labneh?
Freezing is possible but not recommended — texture can become slightly grainy when thawed. Best kept refrigerated and used within 5 days.
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