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pink round plate with creamy white dip topped with a nut and spice seasoning

Homemade Labneh

  • Author: Lauren
  • Cook Time: 10 hours
  • Total Time: 10 hours
  • Yield: 1 ½ cups 1x
  • Category: Dip / Sauce
  • Method: No cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free


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!


  • 1 container (16 ounce) whole-milk greek yogurt
  • ¼ teaspoon Morton kosher salt (or ½ teaspoon Diamond Crystal kosher salt)


For the homemade labneh: line a fine-mesh sieve with 2 basket-style coffee filters or a double layer of cheesecloth. Place filter-lined sieve over a bowl large enough to allow at least a cup of liquid to drain off without touching sieve.

Combine yogurt and ¼ teaspoon salt then transfer to filter-lined sieve. Refrigerate until texture resembles cream cheese and quite a bit of liquid has drained out, at least 12 hours or up to 24 hours.

Discard liquid released from straining. Transfer labneh to a shallow bowl or plate and swirl into an even layer. Top as desired (I love extra-virgin olive oil and za’atar) and serve with warm pita, naan, and/or vegetables.

If you’re making this ahead, transfer the labneh to an airtight container and refrigerate until ready to use.


Labneh will last up to 2 weeks in an airtight container in the refrigerator.


  • Serving Size: ¼ cup
  • Calories: 76
  • Sugar: 3g
  • Sodium: 125mg
  • Fat: 4g
  • Saturated Fat: 3g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: labneh, homemade labneh, labneh cheese

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