Labneh is a thick, creamy dairy product from the Middle East, often described as a yogurt cheese. It is created by straining yogurt to remove the liquid whey, which concentrates the yogurt’s solids. This results in a texture similar to soft cream cheese but with a distinct, pleasant tanginess. The product is highly versatile, serving as a spread, dip, or base for savory dishes across Levantine cuisine. Making this concentrated yogurt at home is a straightforward process requiring minimal effort.
Essential Ingredients and Tools
The foundation of high-quality labneh is plain, unsweetened, full-fat yogurt to ensure the richest texture and flavor. Use whole-milk yogurt without added stabilizers or gelatin, as these ingredients interfere with the natural separation of the whey during straining. The only other necessary ingredient is fine salt, which enhances the flavor and helps draw moisture out of the yogurt through osmosis.
To facilitate the straining, you will need a fine-mesh strainer or a colander set over a deep bowl to collect the liquid. The straining material is also important; effective options include a clean, tightly woven cheesecloth, muslin, or a dedicated nut milk bag. These materials allow the liquid whey to pass through while retaining the dense yogurt solids. The setup should be stable enough to sit undisturbed in the refrigerator.
The Step-by-Step Straining Process
Begin preparation by thoroughly mixing the salt into the yogurt, ensuring it is evenly distributed. A general ratio is about a quarter teaspoon of salt for every cup of yogurt, though this can be adjusted to taste. The salt initiates the syneresis process, which is the expulsion of liquid from the yogurt proteins.
Next, assemble the straining apparatus by lining the colander or strainer with the chosen cloth, leaving a generous overhang. Carefully transfer the salted yogurt into the center of the lined strainer. Once the yogurt is in place, the corners of the cloth are gathered and folded over the top to fully enclose the yogurt.
The entire setup is then placed into the refrigerator to begin passive straining. Refrigeration maintains a safe temperature and slows the growth of unwanted bacteria during the long straining period. The duration of this step determines the final consistency of the labneh, as the whey slowly drips into the bowl below.
For a softer, spreadable consistency, similar to a thick Greek yogurt, straining requires about 12 to 18 hours. To achieve a firmer, cheese-like texture suitable for rolling into balls, the process may need to continue for 24 to 48 hours or even longer. The liquid collected in the bowl is the whey, which is rich in protein and can be saved for use in baking or smoothies, or simply discarded.
Flavoring, Serving, and Storage
Once the labneh has reached the desired firmness, carefully remove it from the straining cloth and transfer it to a clean bowl. It can be gently whisked to ensure a smooth, uniform texture, as the portion closest to the cloth tends to be drier. If a soft spread is desired, it is ready to serve immediately, but for a firmer presentation, the labneh can be rolled into small, walnut-sized balls.
The finished labneh can be enhanced with various flavorings before serving. A common preparation involves drizzling the labneh generously with extra virgin olive oil and sprinkling it with a blend of herbs and spices, such as the Middle Eastern mixture za’atar, fresh mint, or a dusting of paprika. It is traditionally served alongside warm pita bread, fresh vegetables, or as part of a mezze platter.
For storage, fresh labneh should be kept in an airtight container in the refrigerator, where it will maintain its quality for approximately one to two weeks. For a longer shelf life, the labneh balls can be fully submerged in olive oil within a sealed jar. When completely covered by the oil, the labneh can be preserved in the refrigerator for up to three months, with the oil itself becoming infused with the tangy flavor of the yogurt cheese.