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 5

Ingredients

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

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