Creamy, tangy, and delicious
If I had to make a list of dishes that I think everyone should learn how to make, this Easy Labneh Cheese would be toward the top. It preps in a matter of minutes with 3 simple ingredients and then is transferred to the fridge for a totally hands-off finish. With a flavor that is perfectly creamy and tangy, this yogurt-based cheese pairs equally well with sweet, savory, and spicy dishes. This easy recipe is going to quickly become a staple for brunch, family dinners, parties, and everything in between.
What is Labneh Cheese?
Labneh Cheese is a soft cheese made of strained yogurt that is popular in Middle Eastern and Mediterranean cuisines. The texture is smooth and creamy, and depending on how long it's strained, the consistency can be as light as a thick dip or as heavy as very firm and dense cream cheese.
How is Easy Labneh Cheese Made?
- In a mixing bowl, combine Greek Yogurt, lemon juice, and salt with a spoon or spatula until well-mixed.
- Nest a sieve over the top of a clean mixing bowl, ensuring that there is atleast 1 inch of space between the bottom of the sieve and the bottom of the mixing bowl. Line the sieve with cheesecloth.
- Transfer the yogurt mixture to the center of the cheesecloth-lined sieve. Fold the edges of the cheesecloth over to cover the yogurt mixture fully, bring the ends together, and tightly secure with a rubber band or kitchen twine.
- Place a heavy plate or can on top of the tied cheesecloth to help weigh it down.
- Transfer the mixture to the refrigerator. Allow to drain for 1-4 days, depending on how thick you would like the end result of your Easy Labneh Cheese to be. A shorter time in the refrigerator will result in a thinner Labneh the consistency of a thick dip. The longer the Labneh drains, the thicker it will become until it reaches the consistency of a very thick cream cheese that you can roll into balls by hand.
- When ready to use, discard the whey from the bottom of the mixing bowl (or save for baking).
What should I serve Easy Labneh Cheese with?
This Easy Labneh Cheese pairs equally well with sweet and savory flavors, making it a delicious accompaniment for brunch dishes, appetizers, main course dishes, and dessert. Some of my favorite ways to use it are:
- Served as a base for a delicious appetizer board like this Labneh Cheese Board with Olive Tapenade and Roasted Cauliflower (recipe coming soon!)
- Dolloped on top of creamy or spicy soups and chilis like this Roasted Butternut Squash with Chorizo or this Chili with Butternut Squash
- As an alternative to sour cream on top of potato dishes like these Smashed Potatoes with Avocado Chimichurri Sauce
- To tame spicy dishes like these Stuffed Poblano Peppers, these Jalapeno Poppers, or this Cuban Picadillo
- As an alternative to Tzatziki sauce with these Greek Lamb Meatballs
- Served with rich brunch dishes like Shakshuka (add a loaf of crusty bread or soft flatbread and it's heaven!)
- Dolloped on top of warm breakfast dishes like oatmeal or Scottish Porridge
- Served as a spread on top of hot baked goods, muffins, and breads like these Grain-Free Biscuits or this Browned Butter Buttermilk Skillet Cornbread with sweet or savory toppings
- As an alternative to yogurt or cream cheese in creamy dips and spreads like this Pimento Cheese
- Served with roasted vegetables or caramelized onions on top
- Served with fresh fruit or preserves and a drizzle of honey and nuts for breakfast or dessert
- As a tangy topping for rich desserts such as cheesecake, chocolate tartes, butterscotch pudding, or chocolate mousse
- As a filling for profiteroles with sweet or savory fillings such as herbs or preserves
- Served as a spread for sandwiches, stuffed into pita bread, or used in place of cream cheese on bagels
- Used on a mezze platter alongside olives, veggies, hummus, and pita
- Served simply with a drizzle of olive oil and a sprinkle of herbs or spices (Za'atar is a favorite) alongside crusty bread to dip and scoop
- Strained until it reaches a very thick, dense cream cheese consistency and then rolled into balls. These are lovely rolled in herbs, spices, nuts, and/or edible flowers and served as colorful balls. Or, they are also lovely stored in jars with olive oil to which you can add herbs, peppers, or preserved lemons. Labneh cheese balls are especially delicious tossed into salads or pasta salads.
How long does this recipe keep?
This is entirely dependent on the shelf life of the yogurt you choose to use when making this Easy Labneh Cheese. If your yogurt is close to expiration, it won't keep as long. If your yogurt is fresh with a generous shelf life, it can easily keep for a week or longer when stored in an airtight container in the refrigerator.
What tools do I need to make this recipe?
- 2 mixing bowls
- A sieve that can nest over one of the mixing bowls (there should be atleast 1 inch of space between the bottom of the bowl and the bottom of the sieve)
- A spoon or spatula for mixing
- Measuring spoons
- 4-6 layers of cheesecloth, around 12x12 in size
- A rubber band or kitchen twine
- A heavy plate or can (to weigh the top down)
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Easy Labneh Cheese
- Prep Time: 5 minutes
- Total Time: 24 hours
- Yield: 8 servings 1x
- Category: Appetizers & Bites, Sides
- Method: Refrigerator
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Description
Easy Labneh Cheese is a Middle Eastern yogurt-based cheese that preps in minutes with 3 simple ingredients and a hands-off finish the the fridge.
Ingredients
- 32oz whole milk Greek yogurt (5% is my preferred choice, may sub lactose-free yogurt for Low-FODMAP)
- 1 tbsp lemon juice
- ½ tsp sea salt
Instructions
- In a mixing bowl, combine Greek Yogurt, lemon juice, and salt with a spoon or spatula until well-mixed.
- Nest a sieve over the top of a clean mixing bowl, ensuring that there is atleast 1 inch of space between the bottom of the sieve and the bottom of the mixing bowl. Line the sieve with 4-6 layers of cheesecloth (around 12in x 12in).
- Transfer the yogurt mixture to the center of the cheesecloth-lined sieve. Fold the edges of the cheesecloth over to cover the yogurt mixture fully, bring the ends together, and tightly secure with a rubber band or kitchen twine.
- Place a heavy plate or can on top of the tied cheesecloth to help weigh it down.
- Transfer the mixture to the refrigerator. Allow to drain for 1-4 days, depending on how thick you would like the end result of your Easy Labneh Cheese to be. A shorter time in the refrigerator will result in a thinner Labneh the consistency of a thick dip. The longer the Labneh drains, the thicker it will become until it reaches the consistency of a very thick cream cheese that you can roll into balls by hand.
- When ready to use, discard the whey from the bottom of the mixing bowl (or save for baking).
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 portion
- Calories: 107
- Sugar: 3 g
- Sodium: 188 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Amanda says
I'm so glad I came across this recipe! The labneh cheese came out so incredibly creamy and decadent. Plus, it was super simple to put together. Can't wait to make this again!
Dana says
I absolutely cannot wait for your labneh cheese board post because this recipe is LIFE. I'm ashamed to admit that I had no idea making this was so easy. It's been on my to-make list for far too long. I could have made it ages ago. I almost feel embarrassed lol! I *always* have these ingredients on hand! Ah well. Here we are. I honestly can't wait for my first time entertaining where I can make some kind of Mediterranean labneh board. Might be a while though. Maybe social distancing will allow me to just enjoy a large board of this stuff to myself? 😉
Debra Klein says
YUM! We made this earlier today with almond yogurt....and I stuffed it into dates and then topped with a drizzle of honey. Served it for dessert and got a two thumbs up from everyone. Will definitely be making this again. Delish.
Whip & Wander says
I'm so glad you enjoyed, Debra! That sounds delicious!
Sean@Diversivore says
I've been wanting to make fresh cheeses for a while, and I keep meaning to get around to it, but I think this will be the recipe I need to turn into a full-fledged cheese maker. It's easy, starts with a nice simple base, and you've got great options for modifying the consistency of the final product. Fantastic stuff, and you've made it so wonderfully easy to understand. Thanks, and cheers!
Stine Mari says
I've been thinking about making my own labneh cheese for a long time, but haven't tried it yet. Next time I'm making Middle Eastern food I'll have this next to it, yum! How long did you have your cheese in the fridge before eating it? Your consistency looks perfect to me.
Gloria says
I have never heard of this. I am a cheese lover. This looks like a fun experiment for the weekend. I know the end result will be totally delicious.
Kacey Perez says
This looks spectacular! This is something that I have never tried before, and I am always up for trying something new. Love these photos too by the way!
Mary Bostow says
I've never heard of this cheese before! I need to make this, thank you for the recipe!
Veronika says
Wow! I've never tried this type of cheese before but it looks delicious! The best part is it's homemade!
Tammy says
I've never had Greek yogurt this way but I think its a fabulous idea to enjoy as a savory spread! Love how you made it into cheese...I've never done this myself but I'd love to give it a try!
LaKita says
This Labneh Cheese looks so creamy, smooth, and delicious! I would love to add this to a cheese board as an option. Love how simple it is to make!
Nicoletta and Loreto says
We make labneh too! It's just too delicious and pretty easy not to. Thanks for making it so easy to follow! It looks beautiful!
Bernice Hill says
Making cheese is such an exercise in patience but the process is so worth it. I've done it a few times but have never tried labneh. Now, it's going on the list!
Chef Dennis says
This Labneh Cheese sounds sooo yummy to have! I never really thought much about this. And I love that it's smooth and creamy!
Pam Greer says
Wow I had no idea it was so easy to make labneh!! I love it and have such a hard time finding it in the stores! Thrilled that I can make my own!
Elaine says
Now this is what a great cheese recipe should be - quick, only a few ingredients and so easy to follow - perfect!
Donny says
I can't wait to try this. Thanks for all the photos!
Jean Choi says
So thick and amazing!! Can't wait to put this on everything
Kelly says
This is going to be so good spread on crackers or in a sandwich!
ChihYu says
Thank you for this easy and delicious recipe! It would be lovely on a cheese board!
Kushigalu says
Great recipe to try. Thanks for sharing all the tips and tricks to make cheese!