Labneh is the Arab version of creme cheese. It is a thick yogurt spread that is usually eating for breakfast, in sandwiches, and sometimes for a late night healthy snack. It is typically eaten with pita bread and is always topped with olive oil (as most things are in arabic cooking).

You will need a cheese cloth. I was all out so I used a clean kitchen towel and it worked perfectly.
Mix yogurt and a pinch of salt. It doesn’t really matter how much yogurt you use, it just depends on how much labneh you need.
The process consists of draining the water out of the yogurt. Do not add too much salt, you can always add some later. The salt is just to get the process going.
Whisk the two ingredients together.


Line a strainer with the cheese cloth/ towel and place over a bowl to catch the liquid.
Empty yogurt into the cloth and gather the sides up and tie together. This is to prevent anything from getting in.


Place the mixture in the fridge for 12 hours or overnight. The more you let it drain, the harder it gets. If you like your labneh very creamy, check it after a few hours.
Decant into a airtight container and keep in the fridge. It should last you at least a week.


To serve:
Spread a generous amount onto a flat plate and make a motte (groove) to contain the olive oil. Drizzle a good amount of olive oil, sprinkle with a little salt. Acceptable toppings are mint (fresh or dry), cucumbers, tomatoes, and olives.


Eat with pita bread to keep it real. And the above toppings can also be side accompaniments.

Oh and side note: Below is the only acceptable way to eat a plate of labneh with pita bread. The pita pockets are not a thing, NOT a thing!

 

Homemade Labneh, It Is Easier Than You Think
 
Prep time
Cook time
Total time
 
Labneh is the Arab version of creme cheese. It is a thick yogurt spread that is usually eating for breakfast, in sandwiches, and sometimes for a late night healthy snack. It is typically eaten with pita bread and is always topped with olive oil (as most things are in arabic cooking).
Author:
Cuisine: Arabic
Ingredients
  • Yogurt
  • salt
Instructions
  1. You will need a cheese cloth. I was all out so I used a clean kitchen towel and it worked perfectly.
  2. Mix yogurt and a pinch of salt. It doesn't really matter how much yogurt you use, it just depends on how much labneh you need.
  3. The process consists of draining the water out of the yogurt. Do not add too much salt, you can always add some later. The salt is just to get the process going.
  4. Whisk the two ingredients together.
  5. Line a strainer with the cheese cloth/ towel and place over a bowl to catch the liquid.
  6. Empty yogurt into the cloth and gather the sides up and tie together. This is to prevent anything from getting in.
  7. Place the mixture in the fridge for 12 hours or overnight. The more you let it drain, the harder it gets. If you like your labneh very creamy, check it after a few hours.
  8. Decant into a airtight container and keep in the fridge. It should last you at least a week.
  9. To serve:
  10. Spread a generous amount onto a flat plate and make a motte (groove) to contain the olive oil. Drizzle a good amount of olive oil, sprinkle with a little salt. Acceptable toppings are mint (fresh or dry), cucumbers, tomatoes, and olives.
  11. Eat with pita bread to keep it real. And the above toppings can also be side accompaniments.