Labneh is one of the oldest dairy (but that you can veganize) foods in the Middle East, with a history stretching back thousands of years. It is believed to have originated as a practical way for pastoral communities to preserve fresh yogurt before refrigeration. By straining yogurt to remove its whey, they created a thicker, tangier product that lasted longer and was easier to transport.

Today, labneh remains a staple across countries including Lebanon, Syria, Jordan, Palestine and Turkey, where it is enjoyed as part of breakfast, mezze, or simple everyday meals.

Whether made from dairy or modern plant-based alternatives, labneh continues to celebrate the timeless tradition of transforming simple ingredients into something deeply nourishing and delicious.

Here’s my recipe for a simple, creamy spread made by straining Greek yogurt, skyr. This works for both vegan and regular varieties!

Ingredients:
500 g Greek yogurt, skyr, or thick unsweetened vegan yogurt
½–1 tsp fine salt (adjust to taste)

You’ll need
A fine mesh strainer
2–3 coffee filters (or cheesecloth/muslin)
A bowl to catch the liquid

Salt the yogurt
Stir the salt evenly into the yogurt.

Line a fine mesh strainer with coffee filters or cheesecloth. Place the strainer over a bowl, making sure there’s space underneath for the liquid to drain. Spoon the salted yogurt into the lined strainer, and place the whole setup in the fridge for 48 hours.

After 24 hours:
Pour away the liquid (whey) that has collected in the bowl.
Return the yogurt to the refrigerator to continue straining.

After 48 hours:
The labneh should be thick, creamy, and spreadable.
Transfer it to a clean container.

Then you can roll into balls and serve with olive oil. I like to roll my labneh balls in my mom’s zataar!

Or you can spread it over a serving plate, sprinkle some zataar and olive oil and enjoy with fresh bread, romaine or babygem leaves! With cherries in full swing now, I garnished my labneh with my mom’s zataar, cherries, pistachio, olive oil & pomegranate molasses. A bit of a show stopper yet so easy to make!

Give it a try and let me know what you end up making with your creamy dreamy labneh! As always, #stayfoodcurious