Mama Living Abroad

Labaneh

Labaneh dip on a plate

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.

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Labaneh dip on a plate

Labaneh – Creamy Yogurt Cheese

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.
Kosher, Dairy
No ratings yet
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Spread
Cuisine: Mediterranean

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.
  • Store in the fridge in a closed container for up to 10 days. To serve, spread Labane on a plate or in a small bowl and top with olive oil and za'atar.

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…

Leave a comment

Your email address will not be published.

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now