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homemade labneh in aqua colored dish, topped with olive oil and marinated vegetables
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5 from 3 votes

Homemade Labneh Recipe

Cold, creamy, and tantalizingly tangy, this homemade, 2-ingredient labneh recipe can be considered Middle Eastern cream cheese.
Prep Time10 minutes
Cook Time1 day 12 hours
Total Time1 day 12 hours 10 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 8
Author: Kevin


  • 32 oz whole yogurt (See Note 1)
  • 1/2 tsp salt

Serving Suggestions


  • Line a sieve over a larger bowl to catch the expressed liquid with either 3 layers of cheese cloth or a linen towel (See Note 2). Set aside.
  • In a bowl whisk together the yogurt and salt. Pour this into the lined sieve and carefully tie the loose cheese cloth or linen ends together.
  • Place the the bowl/sieve filled yogurt package in the refrigerator for 24 to 36 hours.
  • Discard the liquid and untie the package. The yogurt will be thick and slightly dry with a smooth creamy interior. Gently roll it out of the cheese cloth or linen and keep in a container that seals. Refrigerate for up to a week.


  1. Traditionally I've read that 2 cups/450 grams of goat's milk yogurt is mixed with 2 cups/450 grams cow's milk yogurt. I love the texture and flavor from using all goats milk yogurt, if you can't find it, source from a Middle Eastern market, order online, or use all cow's milk yogurt.
  2. When I first made this years ago I used 2 layers of cheesecloth and when I squeezed the yogurt after it had rested over night, I ripped the cheese cloth and the yogurt went everywhere. Triple or use 4 layers to be safe or a linen towel.


Calories: 69kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 198mg | Potassium: 176mg | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg