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How to Make Labneh & Healthy Labneh Dip

Print Recipe
Labneh yogurt, labneh cheese, yogurt cheese—call it what you want, it's DELICIOUS. Add a drizzle of olive oil, some za'atar spice, and fresh herbs to serve up this simple labneh dip with your favorite dippers!
Prep Time 20 mins
Total Time 6 hrs 56 mins
Servings 4 servings labneh dip
Calories 97

Ingredients

Labneh Starter Ingredients:

  • 2 cups plain whole milk yogurt
  • 1 tsp salt optional

Equipment:

  • large double fine-mesh sieve/strainer
  • deep bowl
  • 2 layers cheesecloth or a tea towel, clean old T-shirts, coffee filters—anything that will strain!

Labneh Dip for Serving:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp za’atar spice
  • 2 Tbsp minced parsley or any herbs you like (optional)
  • ¼ tsp salt to taste

Instructions

  • Line a large fine-mesh sieve with 2 layers of cheesecloth (or a tea towel, old T-shirts, coffee filters). Set the sieve on top of a deep bowl—make sure there’s a few inches in between the bottom of the sieve and the bottom of the bowl.
  • Add yogurt to the lined sieve. Lift the corners of the cloth and gather them together to cover the yogurt, like you’re wrapping it in a pouch/bundle. Clip or tie the edges of the cloth together.
  • Refrigerate entire bowl and sieve with bundled yogurt and allow to drain for 2-3 days.
  • Squeeze bundled cheesecloth to remove any excess liquid and discard the liquid in the bowl—the yogurt will thicken, similar to goat cheese.
  • Store labneh in an airtight container in the fridge and enjoy as desired!
  • To make labneh dip, whisk together oil and other dip ingredients in a small bowl. Stir mixture into labneh and season to taste.
  • Add labneh dip to a jar and refrigerate. Marinate flavor for 8 hours before serving and enjoying!
  • Lasts 2 weeks stored in an airtight container in the fridge.
  • Yields 1½ cups homemade labneh dip.

Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Sugar: 5g