Homemade Labneh (2 Ingredient High Protein Strained Yogurt)

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Homemade Labneh (2 Ingredient High Protein Strained Yogurt)

Labneh is a thickened strained yogurt made with only 2 ingredients - plain Greek yogurt and salt. It’s easy, delicious and high in protein, and can be used both as a spread or dip.

Prep Time5

Resting time1

Total Time1 5

Course: Appetizer, Side Dish, Snack

Cuisine: Lebanese, Middle Eastern, Syrian

Keyword: Appetizer, Breakfast, Cheese, Creamy, Dips, Easy, Easy recipe, From scratch, Healthy, High Protein, Homemade, Middle Eastern, Savory, side dish, Spread, Strained, Tangy, Vegetarian, Yogurt

Servings: cups

Calories: 129kcal

Author: Jenna

Equipment

1 wooden spatula or spoon
1 cheesecloth
2 mixing bowls one large and one small

Ingredients

2 cups full fat Greek yogurt (see Note 1)
½ tsp salt, or more to taste

US Customary - Metric

Instructions

In a medium bowl, mix together the Greek yogurt and salt
Spoon the mixture into the centre of a cheesecloth
Tie the ends of the cheesecloth over a wooden spatula or spoon; ensure it’s tied tightly so the whey separates faster (tie all 4 corners if necessary so you have a tight ball)
Place the spatula over a large bowl where the ends of the spatula are resting on the sides of the bowl but the cheesecloth does not touch the bottom of the bowl (see Note 2)
Place the bowl in the refrigerator for at least 12 but ideally 24 hours to allow the whey to separate; the result will be a smooth, tangy spread the texture of cream cheese
Transfer to a container with a lid and store in the fridge for up to two weeks; you can use it as a spread, for dips, or as a higher protein substitute anywhere you would use cream cheese, including in desserts (see Note 3)

Notes

Note 1: I prefer to use full fat Greek yogurt (4% fat or more) in this recipe because of its tangy flavour and protein content. However, any full fat plain yogurt will work great here. You can even use low fat or fat free yogurt, but the final result won’t be as rich.

Note 2: You want around 1-2 inches of space between the cheesecloth and the bowl so that the cheesecloth ball does not end up sitting in the whey as it drains; you can also use a jug or pitcher if you don’t have a bowl deep enough.

Note 3: Labneh is extremely versatile and can be used in many ways. I love to use it as a dip for my Oven Roasted Vegetable and Halloumi Skewers, but it can also be used as a spread similar to cream cheese or as a dip. You can even use it as a substitute for cream cheese in desserts for a higher protein option. Because it’s a little tangier than cream cheese, you may prefer to add a little extra sugar.

Nutrition Facts are calculated automatically and may be inaccurate.

Nutrition