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–+ servings

Labneh Recipe

This homemade labneh recipe takes just two ingredients and five minutes of prep before the fridge takes over. You can stop at a creamy spread or follow the second half to roll the cheese into balls coated in nutty zaatar and bright sumac for a stunning oil marinated appetizer.
Servings: 20 balls
By: Nadia Aidi
A close-up shot of a labneh ball coated in za'atar sliced in half to show the stark white, dense, and creamy yogurt cheese interior on a white plate with olive oil.
Prep 15 minutes
Cook 0 minutes
Chill 2 days
Total 2 days 15 minutes

Equipment

  • large bowl
  • fine mesh strainer
  • double cheesecloth
  • Weight, (e.g., canned good)
  • Storage container, with lid

Ingredients 

Homemade Labneh

  • 32 oz plain yogurt
  • 1 tsp salt

Labneh Balls

  • 3 tbsp za’atar, to taste
  • 1 pinch flaky sea salt, to taste
  • 3 tbsp sumac, to taste
  • olive oil, for storage

Instructions

Homemade Labneh Recipe

  • Prepare the Labneh: Mix yogurt and salt in a bowl until combined. Line a strainer with doubled cheesecloth. Place the strainer inside of a bowl, making sure to leave space at the bottom for water drainage. Transfer yogurt to the center of the cloth and fold the edges over tightly. Place a weight on top the cloth, like a can, and refrigerate for 48 hours (24 hours if you like it thinner).
    32 oz plain yogurt, 1 tsp salt
  • Take the labneh out of the fridge and with it still inside the cheesecloth, squeeze it to remove the extra moisture. And that is it! This can last 1 to 2 weeks in the refrigerator when stored in an airtight container.

Labneh Balls

  • Shape the Balls: Rub a little oil on your hands and, using a tablespoon, scoop a heaping amount of labneh and roll it around in your palms to form uniform balls.
    3 tbsp za’atar, 1 pinch flaky sea salt, 3 tbsp sumac
  • Coat and Store: Arrange the za’atar and flaky sea salt mixture on one plate and the sumac on a separate plate. Roll some of the labneh balls in the za’atar mixture and the some of them in the sumac. Place all balls into a glass container and submerge completely in olive oil. Cover and refrigerate for at least 48 hours and up to 1 week.
    olive oil

Notes

If making the balls, take the jar out of the fridge about 30-45 minutes before you are ready to serve them so the olive oil can liquefy again.

Nutrition

Calories: 31kcal, Carbohydrates: 2g, Protein: 5g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 135mg, Potassium: 69mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info