Labneh (Strained Yoghurt)
Why this recipe works
- Only the essentials: Full-fat yoghurt, salt and olive oil keep the flavour clean, tangy and dairy-rich.
- Creamy, scoopable texture: Straining removes excess whey, turning yoghurt into a thicker spread without cooking or stabilisers.
- Built for preparing ahead: The hands-off chilling time does most of the work, making labneh easy to prepare before serving.
- Easy to serve: It works as a dip, spread or cooling accompaniment to richer savoury dishes.
Get the most out of this recipe
Timing notes
- Straining time controls texture: Chill for less time for a softer dip, or continue straining for a thicker, more cheese-like consistency.
- Serve well chilled: Keep the labneh refrigerated until ready to serve, especially if preparing it for guests or a mezze spread.
Ingredient notes
- Use full-fat yoghurt: Full-fat Greek yoghurt gives labneh its rounded flavour and creamy body; lower-fat versions can taste sharper and drain less luxuriously.
- Season gently: Salt should sharpen the yoghurt rather than dominate it, so adjust cautiously after mixing.
- Finish with good olive oil: A fruity extra-virgin olive oil adds richness and balances the tang of the strained yoghurt.
Texture tips
- For thicker labneh: Let it strain for longer until it holds its shape on a spoon.
- For a smoother finish: Stir the chilled labneh briefly before serving if it has firmed unevenly or loosened slightly in the fridge.
Serving ideas
- Serve with flatbread: Warm flatbread or pita makes the simplest pairing for scooping and sharing.
- Add a savoury finish: Top with herbs, spices or olives if you want a more generous mezze-style presentation.
- Create a shallow well: Smooth the labneh into a bowl with a slight dip in the centre so the olive oil pools neatly on top.
Equipment you'll need
Ingredients
Instructions
- In a bowl, mix the yoghurt with the salt until evenly combined. Taste and add a tiny pinch more salt only if you want it sharper.
- Set a sieve over a bowl and tip in the salted yoghurt. Cover and chill for 8 hours, or until thick, creamy, and scoopable; discard the collected liquid.
- Spoon the labneh into a serving bowl and smooth the top. Drizzle over the olive oil just before serving.
Recipe notes
Tips
- For a thicker, more cheese-like labneh, strain for up to 12 hours; for a softer dip, stop at 6 hours.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yoghurt and keep the labneh well chilled.
Substitutions
- Replace extra virgin olive oil with olive oil for a milder finish.
- Replace fine sea salt with coarse sea salt, crushing it between your fingers first so it dissolves evenly.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and drizzle with the olive oil just before serving. If it loosens slightly as it sits, stir briefly to bring it back to a creamy texture.
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Recipe overview
- Servings: 4 servings
- Total time: 8h 5min (5min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Milk
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