Turkish Labneh

This creamy and tangy Turkish Labneh recipe is made by straining Greek yogurt for 24 hours which turns it into a delicious spreadable cheese. It's super simple and delicious Middle Eastern staple that requires only 3 ingredients.

Turkish Labneh

I grew up eating homemade labneh, and as a child, I would get excited walking into the kitchen to see a cheesecloth hanging from the faucet, as I knew that meant a fresh batch of labneh was being made! Growing up we ate Labneh cheese for breakfast or slathered on pita bread as a sandwich for lunch, and even as a side dish for dinner. It is truly versatile with a wonderfully unique taste. You can also check out my Turkish Potato Salad.

What Is Labneh?

Labneh is a staple in Middle Eastern cuisine. It's made by straining cow's milk yogurt to remove the whey, and the result is a thick, tangy creamy yogurt cheese that is similar in texture to traditional cream cheese. Labneh is a fantastic addition to a Mezze platter topped with olive oil and spices and then scooped up with pita, or veggies. The options are endless and you can enjoy it any way you please. 

Labneh Ingredients

Full Fat Greek Yogurt: It’s amazing how easy it is to make labneh, however when working with so few ingredients, you will want to choose a good quality yogurt. I personally prefer an organic grass-fed Greek yogurt like Maple Hill Creamery, however, any full-fat Greek yogurt will work. You want the Labneh to be thick with a creamy texture, so you want to avoid using low-fat or nonfat yogurt.

Sea Salt: Any salt will work, however, something like Real Salt is a great option as it includes trace minerals. The salt is very important as it will help rid the yogurt of excess water.

Extra Virgin Olive Oil: Again, especially when working with minimal ingredients, it’s ideal to utilize higher quality ingredients if possible. Any day-to-day Olive Oil will work, however, if you have a special olive oil you use for fresh recipes, now is the time to put it to use!

Instructions 

1. Place the colander over a bowl and line the colander with cheesecloth or coffee filters.
2. Place yogurt in the lined colander and top with salt.
3. Cover the yogurt with cheesecloth or additional coffee filters and set aside for 24 hours.
4. After 24 hours, remove the whey that has drained into the bowl and check the consistency of the labneh. It should be nice and thick.
5. Once Labneh has reached your desired consistency, transfer to a serving bowl and top with Olive Oil and garnishes of your choosing.

 

Turkish Labneh Toppings

You can top labneh with as many or as few toppings as you’d like. Some of my favorite toppings are listed below:

• Olive Oil
• Za’tar
• Sumac
• Cayenne Pepper
• Mint
• Parsley
• Toasted pine nuts
• Sesame Seeds
• Drizzle of honey

What To Serve With Turkish Labneh

Labneh is the perfect addition to a mezze platter and some of my favorite ways to enjoy this spread is with:

• Hummus
• Baba Ganoush
• Warm Pita Bread
• Pita Chips
• Fresh veggies (carrots, celery, bell peppers)
• Crackers
• Sourdough bread
• Fresh Fruit

Tips And Tricks

• Use Full Fat Yogurt: This recipe is made with only three simple ingredients, so it’s imperative that you use good quality yogurt, as it’s the star of the show! For best results use a full-fat grass-fed greek yogurt. This will result in a super creamy and thick labneh.
• Good Things Take Time: Don’t rush the process. The labneh takes time to get really thick and creamy, so make sure you let the liquid drain for at least 24 hours.

Variations

You can do so many things with labneh. I like to use it as a cream cheese as well in things like:

• Green Chili Chicken Enchiladas: I love adding labneh as my cheese mixture when making enchiladas.
• Cream Cheese Frosting: I add a little honey, a splash of milk, and vanilla extract and use labneh in place of cream cheese frosting for cinnamon rolls.
• Sour Cream: You can also use labneh as a replacement for sour cream. Add it on top of Chili, Enchiladas, or Tacos.
• Bagels and Sandwiches: Use this Turkish Labneh as a spread for bagels, burgers, or sandwiches. It goes so well with smoked salmon or turkey!

Frequently Asked Questions

What Is The Difference Between Labneh And Yogurt?

Labneh is a yogurt cheese but the whey is strained out, which makes the yogurt super thick with a texture similar to cream cheese. 

How Long Does Labneh Last In The Fridge?

If stored in an airtight container, Turkish labneh will keep in the fridge for two weeks.

Can You Heat Labneh?

Yes! Labneh does not separate when heated. So you can use it when baking or cooking.

How To Serve

If serving like a dip or on a mezze platter you will wan to serve the Turkish Labneh at room temperature. Scoop the labneh onto a serving bowl and create a well with the back of your spoon, and drizzle olive oil and your favorite toppings. 

How to Store Labneh:

Labneh can be stored in an airtight container in the fridge for up to two weeks. You can also drizzle with some olive oil to help it stay soft.

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