Let’s learn how to make labneh! This just might be the most delicious dip you’ve ever have! It requires just 2 ingredients and a few hours of rest time to create the most silky smooth dip that’s perfect with pita bread, veggies and chips.
What is labneh?
Most known as a “yogurt cheese” labneh is a Mediterranean dip made by straining excess liquid from yogurt to create a thick, creamy consistency similar to cream cheese. It’s simply seasoned with salt so it pairs with all kinds of things such as pita bread, crackers, veggies and more.
How to make homemade labneh:
It truly doesn’t get easier or more hands-off than homemade labneh. Here’s how to make it:
Homemade labneh step 1:
Combine yogurt and salt.
Homemade labneh step 2:
Line a fine-mesh sieve with 2 coffee filters or a double layer of cheesecloth. Set sieve over a large bowl.
Homemade labneh step 3:
Transfer yogurt misture to filter-lined sieve, cover with plastic wrap and refrigerate until overnight or up to 48 hours.
How to serve labneh?
The options are endless! Here are some ways you can use homemade labneh:
- On sandwiches
- As a dip with veggies
- Alongside toasted pita bread and summer vegetables
- As a simple appetizer with toasted bread and jam or crud
- Ricotta toast with sautéed apple (instead of the ricotta)
- Swirled into butternut squash bisque or creamy broccoli soup
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this homemade labneh.
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Homemade Labneh
- Cook Time: 10 hours
- Total Time: 10 hours
- Yield: 1 ½ cups 1x
- Category: Dip / Sauce
- Method: No cook
- Cuisine: Mediterranean
Description
This creamy, silk-smooth homemade labneh is so hands off, it practically makes itself! Just an overnight rest in the fringe and voilà, it’s ready to go!
Ingredients
- 1 container (17 ounce) whole-milk greek yogurt
- ¼ teaspoon kosher salt
Instructions
Line a fine-mesh sieve with 2 basket-style coffee filters or a double layer of cheesecloth. Place filter-lined sieve over a large bowl large enough to allow at least a cup of liquid to drain off without touching sieve.
Combine yogurt and salt then transfer to filter-lined sieve. Cover tightly with plastic wrap and refrigerate until texture resemble cream cheese and quite a bit of liquid has drained out, at least 10 hours or up to 48 hours. Transfer to an airtight container and refrigerate until ready to use.
Notes
Labneh will last up to 2 weeks in an airtight container in the refrigerator.
Nutrition
- Serving Size: ¼ cup
- Calories: 76
- Sugar: 3g
- Sodium: 125mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 10mg
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