Appetizers Other Savoury Summer meals

Homemade Labneh

Over the past year, I’ve become more and more aware of two things regarding my eating. 1. I LOVE greek yoghurt. Love love like can’t go a week without having it on everything love.

2. I’m more and more horrified by the additives you’ll find in packaged food. A quick scan of most labels began to horrify me, as I realised how little control I had over what was going into my food. 

So I did what any food obsessed gal does – googled how to make (basic) gnocchipastas, bread, pizza dough and other goodies from scratch at home and got stuck into it! The next item on my homemade hit list was labneh. 

easy labne recipe

Labneh is a Middle Eastern cheese made from strained yoghurt. It’s a simple as straining the yoghurt it in the fridge for up to 72 hours. The whey is effectively strained away (hey!). It’s easily customisable, I added a dukkah coating to some and marinated the rest in olive oil and herbs (mmmmmm…).

labneh recipe at home

The yoghurt can strain for a minimum of 4-5 hours which will achieve a creamy type spread, or up to 72 hours in which the labneh is very thick, dense, virtually dry and has a slightly sour taste. I straned mine for about 50 and it was perfect.

greek yoghurt labneh recipe

Tonight is New Years Eve. Of all the nights of the year, New Years Eve is but one of them. It’s exciting and scary at the same time but I am not going to bore you with all this ‘where did the year go’ talk, that’s like.. so 2014. 

I’m going to be spending my NYE with some friends, very simple which is what I like. I needed to bring something along for the partayyy. This was the perfect opportunity to try a new recipe!

simple dukkah  labneh recipe

It’s an impressive party nibble which I rediscovered at Jackson’s recent family do, and is damn delicious on toast, crackers, a falafel salad, sandwiches and so on. Next time you want to create something slighty different that you can add your own flavour-spin to, give labneh a chance.

labneh life changing loaf recipe

I have been having labneh on toast in the mornings which makes my day. You can also marinate with honey and cinnamon and make a dessert/muesli version! (exclude garlic in recipe below) I’ve gone labneh crazy! 

What’s your go-to home made party dish? Let me know in the comments below. 

Have a wonderful night and I’ll see you in 2015! Bec xo

Labneh
Serves 4
3 styles of labneh, plain, dukkah coated and herby.
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For the labneh
  1. 1 kg greek style yoghurt
  2. 1 small garlic clove, minced finely
  3. 1 tea spoon salt
  4. 1 cheese cloth, muslin, clean tea towel or 2 chux wipes
  5. some string + wooden spoon
For the marinades (optional)
  1. dukkah for rolling
  2. fresh finely chopped rosemary
  3. lemonthyme
  4. olive oil
Instructions
  1. Mix the minced garlic clove and salt into the yoghurt.
  2. Scrape the yoghurt into the tea towel/muslin/cloth.
  3. Tie the 4 corners together to form a hanging bag.
  4. Twist the cloth firmly and tie with string (pictured in post).
  5. Hang the ball from a wooden spoon and hang over a deep set bowl or strainer ensuring the ball doesn't touch the bottom.
  6. Allow it to drain for 4 hours to 72 in the fridge.
  7. Once desired consistency is achieved, cut tie and open cloth.
  8. With oiled hands, pinch coin sized pieces of labneh and gently roll into a ball.
  9. Coat in herbs/spices or marinade in olive oil. Labneh can hold in olive oil for up to 4 weeks in he fridge.
Notes
  1. For a consistency of a thick spread, similar to creme fraiche strain for 4-6 hours.
  2. For a consistency of cream cheese/philadelphia strain for 24-48 hours.
  3. I strained mine for 50-52 hours and they were firm enough to roll into spreadable balls.
  4. For sweet labneh, no garlic but stick to same process. Drizzle with honey and a little pinch of cinnamon.
Adapted from from The New Feast
Adapted from from The New Feast
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

22 Comments

  • Reply Umami Roasted Tomatoes and Farro – Honest Cooking July 8, 2016 at 2:15 pm

    […] of salt and some olive oil and who into an oven, cut side up on 120 deg cel for 3-4 hours. The labneh (strained Greek Yogurt) is straining in the fridge and the farro goes on to boil with 40 minutes to […]

  • Reply Things to eat in Tasmania - Part 2 - Dancing Through Sunday May 30, 2016 at 8:50 pm

    […] flank steak with a spicy chimichurri, white fish and prawn ceviche and blackened carrots with labneh, oregano and whole lemon dressing (amazing). We arrived and I enjoyed a pisco sour at the bar until […]

  • Reply Umami Roasted Tomatoes and Farro June 4, 2015 at 1:01 am

    […] of salt and some olive oil and who into an oven, cut side up on 120 deg cel for 3-4 hours. The labneh (strained Greek Yogurt) is straining in the fridge and the farro goes on to boil with 40 minutes to […]

  • Reply Slow roasted tomato farro and what is umami? - Dancing Through Sunday May 14, 2015 at 3:00 am

    […] friends. This post is full of good things. It’s full of homemade pesto, labneh, four hour slow roasted tomatoes melted into a farrotto (farro risotto) and a burning question […]

  • Reply Baked Falafel and Labneh Salad - Champagne and Chips February 11, 2015 at 11:31 am

    […] Bec of Dancing Through Sunday posted the directions for making labneh. Suddenly I was transported back to those nights of shovelling rich creamy balls of yoghurty (and […]

  • Reply Mel January 12, 2015 at 12:37 pm

    Yum Bec! I’ve said many times that I’m going to try making labneh, but never actually given it a go. This looks easy enough! And this with your life changing loaf sounds heavenly x

    • Reply Bec January 12, 2015 at 6:45 pm

      It was a delicious week… ahhh now I want more!

  • Reply Kim @Landofzonkt January 11, 2015 at 11:33 pm

    Oh I’m excited. I’ve always wanted to try this. You make it sound so easy too! x

    • Reply Bec January 12, 2015 at 9:53 am

      It was pretty simple!!! The best part was letting it strain in the fridge for 2-3 days then just rolling it in oil. You could even just put it in a jar of oil and use it as a spread!

  • Reply Yasmeen | Wandering Spice January 5, 2015 at 9:03 am

    Great work on your labneh! Being Middle Eastern, I grew up eating this regularly and still make it all the time now. I love curing mine in olive oil, or rolling it in sumac or mint and having it with fresh Arabic bread or veg. It’s the best. I like how you’ve put it on the life changing loaf — that’s been on my list of things to try!

    • Reply Bec January 5, 2015 at 12:00 pm

      That sounds delicious and now I wish I made more Labneh, it’s allll gone!

  • Reply Maureen | Orgasmic Chef January 3, 2015 at 10:25 am

    I LOVE labneh. It’s got a wonderful tangyness that goes with almost everything and it’s so easy to make. Try labneh on a bruschetta and top with pieces roasted pumpkin a few greens and a drizzle of balsamic vinegar. Oh my.

    • Reply Bec January 3, 2015 at 11:15 am

      Gah that sounds amaaaaaaazing, so doing that!! x

  • Reply Life changing loaf - Dancing Through Sunday January 2, 2015 at 3:04 am

    […] been enjoying my mornings with a slice or two with butter, Labneh (recipe for homemade labneh here) or trusty ole tomatoes and olive oil with S&P. Add in a coffee and my new book (The Rosie […]

  • Reply Simone December 31, 2014 at 1:00 pm

    I might give this a try. I have always wanted to try making cheese and this recipe sounds easy. We love greek yoghurt too. We especially love it when we have it with my homemade naan bread and a curry. Thanks for sharing this recipe Bec xx

    • Reply Bec December 31, 2014 at 1:28 pm

      You’re reading my greek yoghurt loving mind. I love it with naan and curry too!!!!

  • Reply Mel December 31, 2014 at 11:47 am

    looks delish Bec!

    • Reply Bec December 31, 2014 at 3:14 pm

      Thanks Mel! So yum 🙂

  • Reply Jess December 31, 2014 at 11:14 am

    I don’t think I’ve ever tried Labneh! But I love Greek Yoghurt, and it looks like a creamy Fetta, so I’m sure I’ll love it.

    • Reply Bec December 31, 2014 at 11:56 am

      It’s almost like a mix between cream cheese and fetta, it’s delish!

  • Reply Nicole - Champagne and Chips December 31, 2014 at 8:32 am

    Oh Bec, this is brilliant. I used to buy labneh all the time from a local deli in Brisbane but haven’t found a good, affordable source since I moved (5 years without labneh)
    Have a delightful New Years x

    • Reply Bec December 31, 2014 at 9:34 am

      Quick – get straining!!! All you need for this is greek yoghurt (or plain natural) and some oil + herbs!!!!

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