Labaneh is the Middle Eastern version of cream cheese, and making it is simple! You need a quality full-fat yogurt and a cheesecloth. Feeling fancy? Sprinkle some za’atar and olive oil before serving, and enjoy with pita or crackers.
What Is Labaneh?
Labaneh (Labane), לבנה, is a Middle Eastern Lebanese strained yogurt. Labaneh is often classified as a “yogurt cheese.” It has a thick texture, similar to that of cream cheese, and a tanginess that lands somewhere between cream cheese and yogurt.
How Labaneh Is Made?
If you have a yogurt and a cheesecloth…you can make labneh. Making labneh involves straining it through cheesecloth until it reaches the desired consistency. Place your yogurt into the cheesecloth. Pick up the edges of the cloth and tie them at the top. Hang from a kitchen sink faucet to drain overnight (let time do the hard work) for up to 24 hours. Or, line a colander with cheesecloth, set it over a large bowl, and pour the yogurt. Leave it to strain. The longer you let it strain, the thicker the labaneh becomes—until it eventually reaches the texture of a block of cream cheese.
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Labaneh – Creamy Yogurt Cheese
Equipment
Ingredients
- 1 lb (450 grams) regular or Greek yogurt (whole milk)
- For serving olive oil, za'atar, and pomegranate seeds (optional)
Instructions
- Place the yogurt into the cheesecloth.
- Pick up the edges of the cloth and tie at the top. Hang from a kitchen sink faucet to drain overnight (let time do the hard work) for up to 24 hours.
- In the morning, the whey strains out, leaving you with a very thick (and delicious) cheese.
Tips and Tricks:
- If needed, mix in a little bit of salt for taste.
- Be creative and add the the yogurt other spices like paprika, garlic…
