Homemade Yogurt Cheese (Labneh)
This easy homemade yogurt cheese, also known as Labneh, is creamy, tangy, and packed with probiotics. Made by simply straining plain yogurt, it’s a healthy, versatile spread perfect for dips, toast, sauces, and more.
Ingredients
Yogurt Cheese Base
- 32 oz Plain Yogurt (full-fat recommended) Avoid Greek yogurt as it is already strained.
- 1 pinch Salt Optional, enhances flavor and helps draw out whey.
Instructions
- Prepare Your Straining Station: Place a fine-mesh strainer over a medium or large bowl. Line it with a few layers of cheesecloth or a clean tea towel, ensuring it covers the sides and bottom completely.
- Pour in the Yogurt: Gently pour the plain yogurt into the cheesecloth-lined strainer. If using salt, sprinkle it evenly over the yogurt at this stage.
- Wrap It Up: Gather the edges of the cheesecloth to form a pouch around the yogurt. Secure with a rubber band or kitchen string, ensuring the yogurt is snug inside.
- Refrigerate and Drain: Transfer the bowl and strainer setup to the refrigerator. Let it drain for 12–24 hours, depending on your desired consistency. The longer it drains, the thicker the yogurt cheese becomes.
- Unwrap and Store: After draining, carefully remove the cheesecloth and transfer the yogurt cheese to a clean, airtight container. Store in the refrigerator for up to 7 days.
- Optional Step: Save the leftover whey for use in baking, smoothies, or soups for added nutrition and flavor.
Notes
Tips & Variations: For a savory version, stir in chopped herbs like dill or chives, minced garlic, or a drizzle of olive oil after straining. For a sweet twist, mix in honey, vanilla, or cinnamon. The longer the yogurt drains, the thicker and tangier it becomes; adjust based on your taste. Store in an airtight container for 5–7 days.
Serving Ideas: Spread on toast, use in dips, dollop over roasted vegetables, or layer with granola and fruit for a protein-packed parfait.