This homemade Labneh recipe shows how simple ingredients can turn into something special. It's creamy, tangy, and so versatile, a dish I love setting out with bread or crackers to share.
I first tasted homemade Labneh when a family friend brought a small bowl to a summer gathering. At first sight, it looked like yogurt, but the taste was something else entirely, smooth, rich, and perfectly seasoned. I later learned it came from strained yogurt, which explained why it felt richer and creamier than anything I'd had before. It was one of those foods that immediately made sense with just one bite.
Now, I enjoy making it at home and watching the yogurt transform as it strains slowly in the fridge, turning thicker with every hour. By the time it becomes strained yogurt, it already feels special on its own. Folding in roasted pepper and fresh basil gives it a bright finish, and the result feels just right for both everyday snacks and when guests come over.
Jump to:
⭐Why You'll Love This Homemade Labneh
- Simple Ingredients: The recipe uses common and easily accessible ingredients, such as yogurt and salt.
- Easy to Make: This recipe is incredibly easy to make with no baking and cooking involved.
🧾Homemade Labneh Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Yogurt: I always go for full-fat yogurt because it makes the Labneh extra creamy and smooth.
- Salt: Just a teaspoon is enough; it deepens the flavor without overpowering the yogurt.
- Black Pepper & Basil: I like adding freshly ground pepper and basil for a mix of gentle spice and freshness.
- Roasted Pepper: This is my favorite part; it adds sweetness and a light smoky flavor that makes the homemade Labneh stand out.
👩🏻🍳How to Make Labneh
You can find the complete printable Labneh recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix salt into the yogurt, then place it in a cheesecloth-lined strainer over a bowl.
2. Refrigerate for at least 4 hours, squeezing gently to remove excess liquid.
3. Transfer the strained yogurt to a bowl and stir in black pepper, chopped basil, and diced roasted pepper.
4. Chill for 1-2 hours, then serve homemade labneh with crackers.
🍽 What to Serve with Homemade Labneh
Homemade Labneh is wonderful with warm pita, crusty ciabatta, or crunchy crackers. It also pairs beautifully with roasted vegetables or simply as part of a mezze-style platter alongside olives, hummus, and fresh cucumbers.
💭Tips for Recipe Success
Drain Overnight: If I want a firmer spread, I leave the yogurt straining overnight for extra thickness.
Chill Before Serving: I always give it at least an hour in the fridge after mixing in the herbs; it makes the flavors settle beautifully.
Storage Tip: I keep homemade Labneh in a small airtight container in the fridge, and it stays fresh for up to 5 days.
❓Commonly Asked Questions
Labneh is a traditional Middle Eastern strained yogurt that's thick, creamy, and tangy. It's made by draining salted yogurt through cheesecloth until the texture becomes rich and spreadable, almost like cream cheese. Often enjoyed with extra virgin olive oil, herbs, or spices, it's a staple on mezze platters and a favorite for dipping or spreading on bread.
🍯More Yogurt Recipes to Try!
If you enjoy cooking with yogurt as much as I do, you'll love these recipes for fresh inspiration:
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all the latest updates.
Recipe
Homemade Labneh
Ingredients
- 500 g Yogurt
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Basil - Chopped
- 1 Roasted Pepper - Diced
Instructions
- In a medium bowl, add the yogurt and sprinkle in the salt, stirring well to ensure it is evenly distributed.
- Set a fine mesh strainer over a clean bowl and line it with cheesecloth. Carefully pour the yogurt mixture into the lined strainer and place it in the refrigerator to drain for at least 4 hours, gently squeezing out the liquid every hour.
- Once strained, transfer the thickened yogurt to a fresh bowl. Add the black pepper, then fold in the chopped basil and diced roasted pepper until everything is evenly combined.
- Spoon the Labneh into a small serving bowl and refrigerate for 1-2 hours so the flavors can meld together. Serve chilled with crackers.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I've always wanted to make cream cheese and this recipe made it SO easy! The results must be way better than anything I've bought at the store. Thanks for sharing!