Labne is strained yogurt that is common in Middle Eastern cuisines. It is much thicker than Greek yogurt and almost as thick as American cream cheese. It is so thick it is sometimes called labne cheese or yogurt cream cheese. With its rich and creamy texture, you’ll love that this yogurt cheese has fewer calories and more protein than cream cheese!

Dipping a chip in a yogurt cheese spread.

To be clear, this recipe for labne cheese is not actually cheese but is frequently referred to as cheese due to its thick and creamy texture. Labne is made by straining yogurt to remove the whey, resulting in a much thicker consistency.

Homemade labne is decadent, velvety, rich, and so simple to make at home. This cheese-like yogurt is a popular Middle Eastern dish that is used as a dip or a spread. You can serve it as a sweet or savory dish that pairs well with crackers, fruit, or vegetables.

Just like Lebanese hummus and hot crab dip, homemade labne always beats the store-bought variety, and it is so much cheaper to make at home! You just can’t find the same flavor and texture in a package from the store.

You might also see this cheese dip spelled labneh, labaneh, or labnah. No matter how you spell it, it is the same thing; yogurt that has all the whey strained out.

You’re left with a thick cheese that you can spread on vegetables or pita for a crowd-pleasing appetizer or snack.

Why This Recipe Works

Labne has only two ingredients, yogurt and salt!
Making your own labneh cheese is much more affordable than purchasing it in the store.
It only takes five minutes of hands-on work to prepare labne. Then, you just let it sit and thicken on its own overnight.
This healthier alternative to cream cheese makes a great snack or appetizer.
You can make it sweet or savory depending on how you top it.
Labne is an excellent high-protein snack. Just two tablespoons have nine grams of protein!

If you want a delicious variation of this labneh cheese recipe, try our beet labneh which has roasted beets blended into the creamy labneh cheese.

A dish of labne and a plate of vegetables and pita chips.

Ingredients Needed

You only need two ingredients to make labne at home! Scroll down to the printable recipe card for all the details.

Greek Yogurt– Use full-fat plain greek yogurt for the best results. You can use non-fat yogurt, but it won’t get as thick and creamy as authentic labne.
Salt. Not only does salt enhance the flavor, it helps draw out extra moisture, so you end up with a super thick cheese-like spread.

How to Make Middle Eastern Yogurt

Making homemade labne is a really simple process but does take 12-18 hours of hands-off time to finish. Here’s how to make it:

Add the salt to the container of yogurt and stir well.
Spread the cheesecloth over a large bowl and scoop the yogurt into the cloth.
Pull up the ends of the cheesecloth and tie the top with string. Hang it over a bowl or place it in a colander that’s set over a larger bowl. Then, place it in the refrigerator to drain.
Scoop the yogurt cheese out of the cheesecloth and place it in a serving dish. Drizzle with olive oil and sprinkle with za’atar, red pepper flakes, and fresh herbs. Serve with vegetables and bread for dipping.

You can also drizzle labaneh with honey or maple syrup and top it with fresh fruit and granola for a sweet treat.

I stirred a small amount of the Lebanese garlic sauce into a portion of the drained yogurt along with some fresh thyme and Wow! it was good!

Tips for Success

For extra thick labne, let it strain for 48 hours (it will get thick enough to roll into cheese balls).
If you don’t have cheesecloth, use a muslin cloth, dish towel, or even a pillowcase to strain the yogurt.
Use full-fat yogurt for a more decadent, thick dip. Lower fat yogurt or fat-free yogurt won’t have the same texture, flavor, or richness that you’ll get from the full-fat variety.
Place a bowl under the yogurt while it strains, so the whey doesn’t drip all over the refrigerator.

How to Serve Labne

From toppings to crudités, try these ideas for serving this dip:

Top with: Extra virgin olive oil, za’atar, red pepper flakes, and fresh herbs such as parsley, mint, or dill. If you want a sweeter dip, drizzle with honey.

Serve with: raw vegetables (carrots, pepper strips, cucumbers), olives, pita bread, and crackers.

Add seasonings: Stir Ranch seasoning or onion soup mix into the labne cheese for a healthy chip dip.

Spread it on thick slices of toasted baguette and top with sundried tomatoes for a delicious bruschetta.

How to Store it

Store this thick and delicious yogurt cheese in an airtight container for up to a week in the refrigerator. You can also freeze labneh for up to three months.

Lebanese yogurt cheese and compote on a crostini.

A dish of labneh with za'atar spice, olive oil, and mint.

More Lebanese Recipes You’ll Love

Lebanese Tabbouleh is intensely fresh and flavorful. It makes the perfect side dish for Lamb Pita with Tzatziki sauce.

You’ll be craving these Braised Green Beans when the weather cools down. Flavored with rich tomato sauce and warming Lebanese spices, the instant pot makes this recipe easy!

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Labne Middle Eastern Yogurt

Labne (also known as labneh) is strained yogurt that is much thicker than Greek yogurt and almost as thick as American cream cheese. This cheese-like yogurt is a popular Middle Eastern dish that is used as a dip or a spread. It has fewer calories and more protein than cream cheese and has a luxuriously rich, creamy texture.

Top it with a drizzle of olive oil, a sprinkle of Za'atar, fresh herbs, and a pinch of red pepper flakes for a wonderful appetizer.

4.96 from 21 votes

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Prep Time: 5

Additional Time: 18

Total Time: 18 5

Servings: -1/2 cups

Calories: 69kcal

Author: Pat Nyswonger

Ingredients

To Make Labne

8 cups plain Greek yogurt whole milk or non-fat
1-½ teaspoon salt or to taste

Toppings and extras

Olive oil
Za’atar
Red pepper flakes
Chopped roasted pistachios
Chopped fresh herbs such as thyme mint, and dill
Fresh vegetables for dipping
Warm naan bread for dipping

Instructions

Stir the salt into the container of yogurt and mix well.
Spread the cheesecloth over a large bowl and scoop the yogurt into the cloth.
Pull up the ends of the cheesecloth and tie the top with string. Hang it over a bowl or place it in a colander that is set over a larger bowl.
Place it in the refrigerator to drain for 12 to 18 hours. For extra thick labne, let it strain for 48 hours (it will get thick enough to roll into cheese balls).
Scoop the yogurt cheese out of the cheesecloth and place it in a serving dish. Drizzle with olive oil and sprinkle with za'atar, red pepper flakes, and fresh herbs. Serve with vegetables and bread for dipping.