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


Recipe Summary

10 mins
12 hrs


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

1/4 cup
70 calories; protein 6.2g; carbohydrates 7.1g; sugars 7.1g; fat 1.9g; saturated fat 1.2g; cholesterol 7mg; vitamin a iu 60.3IU; niacin equivalents 0.7mg; vitamin b6 0.1mg; vitamin c 0.9mg; calcium 192.5mg; iron 0.1mg; magnesium 17.8mg; potassium 242.7mg; sodium 143.7mg; thiamin 0.1mg; calories from fat 16.8kcal.

1/2 low-fat milk