Labneh
A Levantine strained yogurt, salted and drained until it reaches a soft cheese consistency. It is tangy, creamy, and spreadable, often rolled into balls stored in olive oil.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Lebanon |
| Storage | Keep in a sealed container in the fridge. Store rolled labneh balls submerged in olive oil. |
| Shelf life | About 1 to 2 weeks in the fridge; balls stored under olive oil keep up to a month. Check freshness by smell. |
| Best uses | Spreads and dips, mezze platters, sandwiches, and topped with oil and herbs. |
| Substitutes | Greek yogurt strained longer with a pinch of salt, or soft goat cheese for spreading. |
| Pairings | Olive oil, za'atar, mint, pita, and olives. |
| Last checked | October 18, 2026 |
About it
Labneh's texture is set entirely by straining time: hours for a soft spread, a day or more for firm balls that keep in olive oil. Salt is stirred in before straining, which both seasons it and helps draw out the whey.
Storing it
Labneh does not freeze well. Keep it cold, and keep oil-stored balls fully covered with oil.
Using it
Spread labneh on a plate, drizzle with olive oil, and scatter za'atar for a mezze. Use it on sandwiches and flatbreads in place of cream cheese.
Swaps & pairings
Greek yogurt strained overnight with salt is labneh in method and near-identical in result. Soft fresh goat cheese gives a tangier spread.
More from this maker: Lebanon