Easy Labneh Cheese

Name: Easy Labneh Cheese
Prep time: 5 min
Total time: 24 h
Cuisine: Middle Eastern
Ingredients: 32oz whole milk Greek yogurt (5% is my preferred choice, may sub lactose-free yogurt for Low-FODMAP); 1 tbsp lemon juice; 1/2 tsp sea salt

February 17, 2020 By Whip & Wander 22 Comments

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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 12×12 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.

A note for special diets

This recipe for Easy Labneh Cheese is grain-free, gluten-free, refined sugar-free, and friendly for keto diets. If you would like to make this recipe friendly for Low-FODMAP diets, you will need to use a lactose-free yogurt.