Fermentation · Traditional · Living Food
Homemade Labneh
One of the simplest and most ancient preparations — yogurt, salt, time. The result is a creamy, tangy spread that feels like it has always existed.
For 400g of Labneh
Simple, honest ingredients — nothing more than what's needed.
Sheep's Yogurt
5% fat or more. The higher the fat, the richer and creamier the result.
Salt
Sea salt or any good quality salt. Taste after mixing — the yogurt should have a pleasant savoury edge.
Fresh Lemon Juice
Optional, to taste. Add only if the yogurt isn't sour enough on its own. Freshly squeezed is essential.
Spread with a spoon, then finish with —
If covered well and kept free of crumbs, labneh will keep in the refrigerator for at least a week.
How to Make It
There is almost nothing to it — and that is the beauty. Simplicity, patience, and good ingredients.
Mix the Base
Combine the yogurt with salt in a bowl and stir gently. Taste — if the flavour isn't sour enough for your liking, add the lemon juice, about 2 tablespoons or to taste.
Set Up the Cloth
Spread a clean cheesecloth or fine muslin cloth over a sieve, letting the edges hang well beyond the rim. Place the sieve over a bowl to catch the whey that drips out.
A clean cotton cloth or even a thin tea towel works well if you don't have cheesecloth.
Pour and Tie
Pour the yogurt mixture into the centre of the cloth. Gather the edges together and tie them securely, forming a pouch. Hang it from a high point — a cupboard handle or a wooden spoon across a tall pot — so the liquid can drip freely.
Wait Patiently
Allow the liquids to drip for at least 6 hours — and possibly longer — until the dripping slows, the texture thickens to your liking, and the labneh is ready. The longer you wait, the thicker it becomes.
For best results, let it drip overnight in the refrigerator. You'll wake up to perfectly set labneh.
Labneh Balls in Olive Oil
For a more festive version, shape the labneh into small balls and preserve them in olive oil. Beautiful to serve, wonderful to gift.
Use 15% or more cream cheese mixed with the labneh to add fat and help hold the shape.
Allow a longer dripping time — up to 12 or even 20 hours in the refrigerator — for a firmer texture.
When the dripping stops and the texture is firm, roll small balls between your palms.
Coat each ball in sesame seeds, za'atar, or any spice or herb you enjoy.
Place the coated balls in a clean jar, then cover completely with good olive oil.
Coating Ideas
Sesame Seeds
Classic, nutty, golden
Za'atar
Herbal, earthy, traditional
Chilli Flakes
A gentle, warming heat
Dried Herbs
Thyme, oregano, rosemary