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Find out how to make labneh, also known as labne, from scratch and turn it into a beautiful Middle Eastern labneh yogurt dip topped with pistachios, za’atar, and pomegranate.
Maybe it’s the Greek in me, but I absolutely love Mediterranean and Middle Eastern food. These types of recipes have been popular here with you too – some favorites have been our Falafel Recipe, Easy Falafel Wraps, Classic Hummus, Tahini Sauce, Chickpea Greek Salad, and Mediterranean Lentil Salad.
One of my favorite restaurants here in Santa Barbara is Zaytoon. My family almost always starts with their labneh (labne) yogurt dip appetizer covered with pistachios, pomegranate, zaatar, and mint. Though it’s enjoyed year-round, I’ve always thought it would be the perfect holiday party appetizer.
What is Labneh?
Labneh is basically an extra strained Greek yogurt. It’s tangy like plain yogurt, but thicker and creamier, like cream cheese. Some consider it a cheese and others a yogurt. Many store bought containers have “kefir cheese” printed on the packaging.
Popular in Mediterranean and Middle Eastern cuisine, it can be used as a dip for pita bread and veggies, a spread for sandwiches and wraps, or as an alternative to sour cream or cream cheese.
You can buy prepared labneh at some Middle Eastern, Greek, and Mediterranean grocery stores. I found this one at Whole Foods in the cheese section right next to the Halloumi and Feta, also Mediterranean (Greek) cheeses.
How to Make Labneh from Scratch
Making labneh/labne from scratch is fairly simple. You’ll just need a few ingredients: Plain Greek (or plain coconut for vegan) yogurt, a squeeze of fresh lemon, and a teeeny pinch of salt.
Labneh Making Supplies
If you don’t make nut milks or cheeses regularly, there may be a few supplies you’ll need to pick up. You can find many of them in your local grocery/kitchen stores, or on Amazon. Just so you know, these are Amazon Affiliate links, which means I make a small commission when you shop through them (thanks).
Once the yogurt, lemon juice, and salt are stirred together, let the mixture thicken up in a cheesecloth lined mesh sieve. Fold the cheesecloth over the top of the yogurt and place the sieve over a bowl. Refrigerate the whole thing for 12-24 hours while it thickens up to your liking.
Vegan Labneh Substitutes
Labneh can be made the traditional way, but using plain dairy-free yogurt instead. It’s imperative you use the best tasting yogurt however. After testing several dairy-free plain yogurts, I found coconut based varieties tasted best.
Usually when making homemade dairy free cheeses, like our Ricotta and Cream Cheese, I prefer to use raw cashews or almonds for the best flavor. You could go that route here as well, blending a cup of soaked raw cashews, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, and salt to taste. Add water as needed to thin. Or, simply use your favorite vegan cream cheese (like our recipe linked above or Kite Hill brand).
How to Serve Labneh Dip
Serve in a bowl or shallow dish with pita bread triangles for dipping, or on part of a Mediterranean or Middle Eastern party platter like this Hummus Mezze Platter. A batch of the creamiest Homemade Hummus would be wonderful to serve alongside as a dairy-free option.
Drizzle a splash of good olive oil on top and sprinkle with za’atar (a flavorful Middle Eastern spice mix). Or make a beautiful dip as we’ve done here with pomegranate arils, chopped pistachios, mint, and za’atar.
Yield: about 1 cup
Labneh Dip
Prep Time5 minutes
Additional Time12 hours
Total Time12 hours 5 minutes
A Middle Eastern labneh dip with za'atar, pomegranate, and pistachios for scooping up with warm pita.
Ingredients
- 10 oz. plain Greek yogurt (plain coconut yogurt for vegan)
- 1/4 teaspoon fresh lemon juice
- dash of sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za'atar, for garnish
- 1/4 cup pomegranate arils, for garnish
- 1/4 cup chopped pistachios, for garnish
- 4 fresh mint leaves, chopped, for garnish
- 1 package Middle Eastern flatbread
Instructions
- To make homemade labneh, in a small bowl, stir together the yogurt, lemon juice, and salt.
- Line a fine mesh sieve with cheesecloth and fill with the yogurt mixture. Fold the cheesecloth back over the yogurt. Set the sieve with the cheesecloth and yogurt over a bowl. Refrigerate 12-24 hours, until the labne has reached your desired thickness.
- Transfer the labneh to a shallow serving dish and drizzle with olive oil. Sprinkle with za'atar, pomegranate, pistachios, and mint.
- Warm the flatbread and cut into triangles. Serve immediately.
Notes
- Feel free to take a shortcut and use store-bought labneh/labne. You can find it in some Middle Eastern grocery stores, or next to the Halloumi and feta cheeses at Whole Foods.
- Vegan Labneh Substitute: You can use a good quality plain coconut-based yogurt to make labneh but the flavor won't be quite the same. You can also substitute homemade or store bought vegan cream cheese (Kite Hill recommended) and top as shown here with za'atar, evoo, etc.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 147Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 173mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 8g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
FAQs
Labneh is what you get when you strain an already-strained yogurt to remove more of the liquid whey. Greek yogurt is strained yogurt, but labneh is doubly strained. What is Labneh made of? Labneh is a soft, flavorful Middle Eastern cheese made from strained yogurt and is so easy to make yourself.
What is the difference between cream cheese and labne? ›
Labneh, also called Labne or yogurt cheese, is a classic Levantine breakfast. Despite its similarity to cream cheese in texture, labneh is not cheese. You get this thick, creamy dip by straining yogurt overnight to allow the whey to drain out. Labneh is tart and refreshing like yogurt!
Is labneh good for weight loss? ›
Labneh, a Middle Eastern cheese, is a lesser-known choice for weight loss due to its balanced nutrition. This tangy, lower-calorie soft cheese has a consistency similar to sour cream and is made from strained yogurt, making it a rich source of gut-friendly probiotics.
What is the difference between Greek yogurt and labneh? ›
Labneh is made exactly the same way — by straining whey from yogurt — but in this case, even more of the whey is strained out, resulting in a smooth, spreadable finished product that more closely resembles cream cheese. Sometimes salt is added during this process.
What is the English name for labneh? ›
Strained yogurt is known as labneh (labna, labni, labne, lebni, or labani; Arabic: لبنة) in the Levant, Egypt, and the Arabian Peninsula.
What is labneh and is it healthy? ›
Labneh cheese is a type of soft cheese produced by straining yogurt to remove most of the whey for a thicker, more concentrated product. It's often made from cultured dairy products like kefir, Greek yogurt or probiotic yogurt, which are all rich in beneficial bacteria that can help optimize your gut health.
What is the closest cheese to labneh? ›
Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same. Once you familiarize yourself with the flavor and versatility of labneh, you're more likely going to want to swap it for the others whenever you get the chance.
Does labne go bad? ›
Once opened, consume it within 2-3 weeks. How do I know if the labneh balls have gone bad? When the flavor of the labneh becomes acidified, then you should know that your yogurt cheese balls have gone bad. Also, if you notice pink spots on the labneh balls, this means that they are moldy.
What do you eat labne with? ›
Aside from a classic plate of labaneh with some bread, or even just eating it with a spoon (one of the reasons it doesn't last very long in my fridge—it's that satisfying!), you can also use it in place of other types of cheese, spreading it on a sandwich or rolling it into balls and tossing them into salads.
Is it okay to eat labneh every day? ›
Therefore, daily adding a couple of labneh servings can enhance your protein intake. Since labneh cheese is a good source of protein, if you are looking to shed some pounds from your body weight, adding the artisanal fresh cheese can be your way out. The high protein diet reduces the hunger hormone.
In fact, labneh provides around 23 percent of the daily recommended limit for sodium in a single ounce. This is especially important to keep in mind for those with high blood pressure, as it's typically recommended to limit sodium intake to help lower blood pressure.
Is labneh bad for high cholesterol? ›
looked at other health properties of labneh. The strained yoghurt was compared to 38 varieties of reduced-fat white-brined cheeses like haloumi and Akkawi. Results found that labneh contained the lowest amounts of fat and cholesterol.
Can you buy labneh at a grocery store? ›
Many grocery stores now carry labneh in the dairy section, but it's simple to make at home. You only need whole-milk yogurt (cow's milk is more traditional, but goat's milk is another option) and a little salt. No need to use Greek yogurt here; plain, unsweetened whole-milk yogurt will do the trick.
How long does labneh last in fridge? ›
Storage. Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks. To better preserve your labneh, you can form it into balls that are about 1 tablespoon each in size. Place the balls in a large sterilized, airtight jar and pour extra virgin olive oil to cover.
What country is labneh from? ›
Light, refreshing, versatile and delicious, labneh is a type of soft cheese that has been part of traditional Lebanese cuisine for eons.
What are the components of labneh? ›
The pH (4.0-5.0), titratable acidity(2.7%), chemical composition (74.57% moisture, 8.3% protein, 9.8%fat, 6.37%lactose and1. 17% ash) of labneh, produced by blending concentrated skim milk yogurt with cream, (Yamani & Abu-Jaber, 1994; El-Samragy et al., 1988; Tamime & Robinson, 1988).
What animal is labneh made from? ›
Labneh (or lebneh) is an ultra-thick, high-protein yogurt cheese popular in the Middle East. Traditionally, the cheese is made with camel or goat milk, but stateside, you'll find it made almost exclusively from cows' milk.
Is labneh yogurt or cheese? ›
If you're not familiar with labneh, it's a soft cheese made by straining yogurt to remove the whey. It has a thick, spreadable texture similar to soft goat cheese or cream cheese, and thanks to its yogurt base, its flavor is rich and tangy.
What is the closest to labneh? ›
Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same. Once you familiarize yourself with the flavor and versatility of labneh, you're more likely going to want to swap it for the others whenever you get the chance.
