Homemade Labneh

5 from 86 votes

This homemade labneh is the perfect addition to a mezze board. It's a tangy Mediterranean yogurt cheese made with only two simple ingredients!

Prep Time 5

Cook Time 0

Straining Time 2

Total Time 2 5

Servings servings

Calories 69kcal

Line a fine strainer with a thick cheesecloth and set over a bowl.
Place the yogurt into the cheesecloth carefully and sprinkle it with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering into the yogurt.
Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your desired thickness.
Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern on top of the labneh.

The nutrition label does not include the extra olive oil for serving.

Storage: You can store homemade labneh in an airtight container in the refrigerator for up to 2 weeks.

Substitutes: For best results, follow the recipe as is. However feel free to use Greek yogurt instead of whole milk yogurt if you'd prefer.