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Homemade Labneh Recipe

Labneh - Homemade Labneh Recipe

Sumit Malhotra
Homemade Labneh Recipe is very simple to make, however, it does consume some bits of one’s time. Having said that it is totally worth the effort. If you’ve never had labneh before, then you’re in for a real treat.
5 from 3 votes
Prep Time 5 mins
Resting Time 12 hrs
Total Time 12 hrs 5 mins
Course Condiment, Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 75 kcal


  • 2 Cup Curds or Yogurt Homemade is best. Others are fine too.
  • 1 tablespoon Garlic Finely minced
  • 1 teaspoon Table Salt or Sea Salt if you must
  • 1 Tablespoon Lemon Juice Optional (I like it for added tang)
  • 2 Tablespoon Olive Oil I used Extra Virgin for a drizzle
  • 1 Teaspoon Za’atar Spice Mix
  • 1 Teaspoon Pimento or Cherry Pepper


  • Hang the curds or yoghurt in clean porous cotton fabric or cheesecloth or multiple layers of kitchen towels or even a fine metallic sieve.
  • Add salt, garlic and lemon juice. Use of lemon juice and garlic is optional. I like it to be a bit tangy so I add them.
  • Let this hang for 12 hours in a sieve or a strainer lined with the cotton fabric or even without it. Let the whey drain out in a container below it. If you want it sooner you can even remove it after 6 hours.
  • Move your spatula to make uneven surfaces on the surface of Labneh and garnish with za’atar spice and pimento.
  • Drizzle with extra virgin olive oil.
  • Serve with your chosen snack or nuts, kebabs, pita bread and celery sticks. Everything goes with this delicious creation.


  • If you run short of labneh, here is a trick. Add some sour cream to it. To make sour cream at home, follow this recipe.
  • Play around with lemon, garlic and olive oil to suit your taste.
  • Serve Labneh with pita bread or chips to get the Lebanese feel at home.
  • Use it for your sandwiches instead of butter for that healthy touch.
Keyword Homemade Labneh, Labneh, Labneh Korat, Labneh Makbouseh, Labneh Recipe