Homemade Labneh Recipe

homemade labneh in a glass bowl with herbs and red pepper flakes, served on a wooden board with crackers and a spreader knife

This homemade labneh is made by straining yogurt with salt until thick and creamy, then mixed with black pepper, basil, and roasted pepper for a fresh and flavorful spread.

Recipe Developer-Estefania

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Prep Time 5

Total Time 6 5

Ingredients

Instructions

Add 500 g yogurt to a bowl, sprinkle in 1 tsp 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 tsp freshly ground black pepper, 2 tbsp chopped fresh basil, and 1 roasted pepper, diced, and mix gently to combine.
Refrigerate for 1–2 hours so the flavors can meld together, then serve.

Notes

Use Thick Yogurt: I like to use thick yogurt because it gives a creamier texture and helps the labneh set properly.

Strain for the Right Texture: Let it strain overnight if you want it firmer; it becomes thicker and easier to spread.

Add Fresh Ingredients at the Right Time: I mix in the basil and roasted pepper in the middle of stirring so the flavor stays fresh and balanced.

Chill Before Serving: Keep it chilled before serving; it firms up slightly, and the taste becomes more rounded.

Nutrition