This homemade labneh is thick, creamy, and finished with basil and roasted pepper for extra flavor. It's simple to make and turns basic yogurt into a fresh, versatile spread.
Why You'll Love It
- Simple Ingredients, Big Result: Just yogurt, salt, and a few fresh additions turn into something thick, creamy, and full of flavor.
- Easy, Hands-off Method: Once you set it to strain, the yogurt does most of the work while you handle other tasks.
- Fresh and Versatile: It works as a spread, a dip, or part of a simple appetizer plate with bread and vegetables.
- Better Texture at Home: You control how thick or soft it turns out by adjusting the straining time.
I often stopped by a small dairy shop near the market, where they served labneh in simple containers topped with a little olive oil. It wasn't fancy, but it always looked fresh, creamy, and ready to share. This version keeps that same simple feeling, but I like adding basil and roasted pepper to give it more color, freshness, and character without making the recipe complicated.
What I like about this homemade labneh is how little it asks for. Just yogurt, salt, and a bit of patience while it strains. The texture becomes thick and smooth, and once the basil and roasted pepper are mixed in, it turns into a spread that feels bright and flavorful. I love serving it with bread, vegetables, or as part of a simple appetizer plate with tzatziki sauce, beetroot hummus, or Mediterranean chickpea salad.
Key Ingredients in Homemade Labneh
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 & Salt: I use yogurt as the base and salt to help draw out moisture and bring out that natural tang.
- Pepper & Fresh Basil: The black pepper adds a gentle warmth, and I like using fresh basil because it keeps the flavor light and balanced.
- Roasted Pepper: This adds a soft texture and a slight sweetness that works well with the creamy labneh.
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 the Yogurt and Salt: Mix salt into the yogurt, then place it in a cheesecloth-lined strainer over a bowl.
2. Strain and Squeeze: Refrigerate for at least 4 hours, squeezing gently to remove excess liquid.
3. Add the Flavorings: Transfer the strained yogurt to a bowl and stir in black pepper, chopped basil, and diced roasted pepper.
4. Chill and Serve: Chill for 1-2 hours, then serve homemade labneh with crackers.
How Long to Strain Labneh
- 4 hours → soft and creamy
- Overnight → thick and spreadable
Adjust the time depending on how you want to use it.
Tips for Thick, Creamy Labneh
Don't Skip the Squeezing Step: I gently squeeze out the liquid every hour while it strains; it helps the labneh thicken faster and gives it a smoother, more spreadable texture.
Adjust the Straining Time Instead of Ingredients: If it feels too soft, I let it strain longer rather than changing anything; the texture improves naturally the more whey is removed.
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.
Storage
I keep it in an airtight container in the fridge; it stays fresh for up to 7 days, and the flavor becomes even better after the first day.
What to Serve with Homemade Labneh
I like serving this with warm flatbread, crackers, or crusty bread so it spreads easily. It also works well with fresh vegetables or as part of a simple plate with olives and tomatoes.
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Recipe
Homemade Labneh Recipe
Ingredients
- 500 g yogurt
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh basil
- 1 roasted pepper - diced
Instructions
- Add 2 cups (500 g) yogurt to a bowl, sprinkle in 1 teaspoon salt, and mix until fully combined.
- Line a sieve with cheesecloth or a clean kitchen towel, place it over a bowl, then transfer the yogurt mixture into the cloth.
- Gather the cloth and let the yogurt strain in the refrigerator for at least 4 hours or overnight, gently squeezing out the liquid every hour to help it thicken properly.
- Transfer the labneh to a bowl, then add ½ teaspoon (2 g) black pepper, chopped basil, and diced roasted pepper, and mix gently to combine.
- Refrigerate for 1-2 hours so the flavors can meld together, then serve.
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!