Labneh (Strained Yogurt)

Labneh (Strained Yogurt)

Labneh (Strained Yogurt) 851 532 Rouba Shahin Middle Eastern Cooking

From a party dip to a traditional sandwich, a spread on toast or alongside scrambled eggs, the variations to labneh (strained yogurt) are endless. Labneh is traditionally served with a sprinkle of paprika or dried mint, drizzled with generous amounts of olive oil and eaten with Arabic flatbread. I love my labneh with honey as well. The avocado sprinkled with dukkah is also amazing. Beetroot labneh is my recent creation and only requires 3 ingredients.

So what exactly is labneh? Labneh is strained yogurt that has a creamy cheese-like texture. All you need is natural yogurt so my homemade labneh couldn’t be easier to make. I use Greek natural yogurt as I find it’s creamier and sweeter in taste. If you’ve never tried it before, now it’s time to give it a go.

labneh served with vegetables


  • 500g Natural Yogurt (full cream)
  • a sprinkle of salt


Step 1.
To make the labneh, you’ll need to thicken the yogurt by straining the whey.

Pour the yogurt into a muslin cloth/bag or anything that resembles this. Add salt and mix well. Place in a strainer for 3-4 hours (place in the fridge if the weather is hot) until the whey strains out. Leaving it for longer than 4 hours is fine too. You’ll have a thicker and firmer Labneh similar to the consistency of cream cheese. I prefer mine soft and smooth (remember, it will always slightly thicken once in the fridge).

adding salt to natural yogurt

mixing salt

pour yogurt into a muslin cloth placed in a sieve

natural yogurt in a muslin cloth

Labneh - Strained Yogurt served in a bowl and garnished with chopped olives

In the mood for beetroot labneh?

beetroot labneh served with crispy bread

Sahtan – Enjoy In Good Health