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Photograph of homemade labneh spread on a plate with pita bread

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


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 (17 ounce) whole-milk greek yogurt
  • ¼ teaspoon kosher salt


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.


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
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