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Labneh bi Toum

by:
August 16, 2018
4.7
12 Ratings
Photo by Ty Mecham
  • Prep time 5 minutes
  • Cook time 24 hours
  • Makes 1 pint
Author Notes

Labneh: a creamy, tangy Middle Eastern yogurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. Growing up, it was my version of American ketchup. I consider it the butter to my bread. —Edouard Massih

Test Kitchen Notes

Featured in: My Grandma's Garlicky Labneh Is the Ketchup to My Fries, the Butter to My Bread. —The Editors

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Ingredients
  • 2 pounds non-fat Greek yogurt
  • 2 garlic cloves, grated or finely chopped
  • 1 lemon, juiced
  • 2 teaspoons kosher salt
  • extra-virgin olive oil
  • dried mint (optional)
Directions
  1. Line a large strainer with cheesecloth, and set into a large bowl.
  2. In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.
  3. Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.
  4. After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.
Tags:
This Recipe is Featured In:

My Grandma's Garlicky Labneh Is the Ketchup to My Fries, the Butter to My Bread

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27 Reviews

Write a Review
DC's P. March 19, 2021
I liked this a lot but I mixed half 0 fat yogurt with half 5 percent fat yogurt because it turns out that 0 fat yogurt is too chalky for me. I will switch to all 5 percent fat yogurt when I make again.
Mary January 15, 2021
I love this and have made it many times.
Yaz December 27, 2019
I love labneh! It was my daily breakfast before school, but I didn't care about the garlic I was *that* garlicky girl. Is it weird that I eat with fresh minced garlic and olive oil, if I can find bread with sesame seeds the better. I'll try your recipe one day.
Edouard M. December 28, 2019
I hope you get to try it out! It is such a simple, quick & easy recipe and such a huge difference from store-bought labneh! Enjoyy
lillian.spiller March 10, 2019
I discovered Labneh a month ago and I’m addicted. Since I needed to find a way to make it more guilt free I just started making it with 5% Fage. Happily it is still delicious. It is my go to whenever I get hungry between meals. But I’m still a neophyte and I’ve never infused it. I will now!!!! BTW if you want to add a kick sprinkle za’tar on it.
MicronCat March 11, 2019
Dude, if you have an Instant Pot, labneh is a click of a button away!
Travis P. August 9, 2020
I read the instant pot method, how is that easier than buying greek yogurt and straining it in the fridge for 24 hours?
Isabelle R. January 13, 2019
Do dry herbs provide a better result than fresh?

Merci

Isabelle
Louis January 13, 2019
Mint is one of the few herbs where the dried form can be readily exchanged for the fresh, flavor-wise. (And spearmint is what is used in Middle Eastern cooking.) I would not hesitate to use fresh mint here. But oddly, I prefer using dried when making an infusion ("mint tea," as it's referred to here in the States).
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
Fran M. January 13, 2019
Do the herbs need to be dried or can I use fresh?
Edouard M. January 18, 2019
I would recommend dried herbs as the dip will last longer. Fresh herbs would die fast, and become brown or black and ruin the labneh. It would be best to garnish with fresh herbs and infuse with dried herbs!
elly January 11, 2019
Hi Edouard, don't know how to tag you!
I make Greek style yoghurt with my trusty Easiyo ... https://nz.easiyo.com/ Your Gran would be appalled! It's actually very good. Being Dutch, we love our yoghurt, but it doesn't seem to be a favourite with Kiwis (we live in NZ). It is, however, gaining in popularity, although it's mostly the sickly sweet stuff with so called fruit in it. Will post a pic soonest :)
Edouard M. January 18, 2019
Hello Elly,

I love this - I just looked up the product and it seems like that should work with fruits! I hope to see some pictures soon please tag with your pictures @edouardmassih!

Cheers
elly January 10, 2019
Definitely going to try this. I love tzatziki, so I'm bound to love this.
Edouard M. January 11, 2019
Yay I can't wait to see the pics! Tag me if you post anything @edouardmassih :)
Cheray January 10, 2019
how long does this stay good for?
Edouard M. January 11, 2019
It stays good for about 5-7 days!
Sherry G. January 8, 2019
I make my own labneh every single week. I grew up watching my mom, grandmother and all my aunts doing it exactly the same way you describe except my mom and Sito used the old way; pillowcase hanging over the pot in the fridge! I use my labneh with a little jelly each morning on spelt English muffins. Sometimes, I will use it on pita, as a dip or with my own recipe for bison and rice grape leaves...yum! Loved seeing this here...thank you!
Edouard M. January 10, 2019
Awww this is so sweet! Love hearing that your mom and aunt used to make it like I do! So many different ways to spread it and enjoy it :)
Mary M. January 8, 2019
Sounds so delicious! Just wondering, why non-fat rather than whole-milk yogurt?
Lisa January 10, 2019
Was wondering the same thing.
Edouard M. January 10, 2019
I use non-fat Greek yogurt because it makes the perfect labneh consistency after straining - it’s not too thick or thin! It is also healthier :)
manitouanne January 8, 2019
May I include dry mint in the infusion rather than as a garnish?
Edouard M. January 8, 2019
Yes of course! You can infuse the labneh with many various herbs and spices such as thyme, rosemary, dill, and more! Let me know how it comes out :)
Gail January 15, 2019
When you say you can add herbs during the infusion, what part of the process is the infusion - at what stage would you add the herbs - when you’re mixing the yogurt with the other ingredients or after, when you put it in the container in the fridge? Thanks.