Make labneh, the thick, slightly salty Middle Eastern strained yogurt, at home with this easy recipe. Purchased labneh typically uses whole-milk yogurt, but we lighten things up a bit by using low-fat. Try the creamy labneh as a dip, schmeared onto a bagel or dolloped onto sautéed vegetables with fresh herbs. Source: EatingWell Magazine, March/April 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

  • Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.) Refrigerate the labneh in an airtight container for up to 1 week.


To Make Ahead: Refrigerate airtight for up to 1 week.

Equipment: Cheesecloth

Nutrition Facts

70 calories; 1.9 g total fat; 1.2 g saturated fat; 7 mg cholesterol; 144 mg sodium. 243 mg potassium; 7.1 g carbohydrates; 7 g sugar; 6.2 g protein; 60 IU vitamin a iu; 1 mg niacin equivalents; 1 mg vitamin c; 193 mg calcium; 18 mg magnesium;