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Labneh spread on a ceramic plate, drizzled with olive oil and dusted with za'atar.

Shows the most iconic Levantine breakfast presentation — thick white spread, olive oil pooling, green herb dusting — teaching the texture and serving form instantly.

Dairy & Eggs

Labneh (Strained Yogurt)

Thick strained yogurt cheese, tangy and spreadable; drizzled with olive oil or rolled into balls.

Labneh is yogurt strained of its whey until thick and spreadable, somewhere between yogurt and cream cheese. It is a Levantine breakfast staple, spread on plates with olive oil and za'atar or rolled into oil-preserved balls. The straining concentrates its tangy flavor and gives a luscious, dense texture.

Labneh is a thick, tangy dairy product made by straining yogurt until most of the whey has drained away, concentrating both flavor and texture into a spreadable cheese-like consistency. The process is ancient—a method of preserving fresh milk in the Levantine region long before refrigeration existed. What emerges after 12 to 48 hours of straining is a creamy, slightly tart spread with a pH between 4.0 and 4.5, teeming with the beneficial bacteria that give it character. The fat content of the finished labneh typically reaches 10–15%, which is why the yogurt you start with matters enormously: full-fat yogurt yields unctuous, cohesive labneh, while low-fat versions crumble and refuse to spread properly. The practice of rolling labneh into balls and submerging them in olive oil serves a dual purpose—it extends shelf life for 1–3 months refrigerated and gradually infuses the dairy with the oil's fruity, peppery notes, transforming two simple ingredients into something greater than either alone.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Labneh anjd (anejd)

Dried, smoked, and aged Syrian variety; rubbed with olive oil, hung to dry for 2–3 days, then smoked over oak or pomegranate wood for 15–30 minutes; shaved or crumbled over rice and grilled meats

Labneh bil-za'atar

Mixed with za'atar spice blend before serving or storage; the most common preparation in Levantine homes

Labneh bi-toum

Blended with toum (garlic sauce) for a pungent, bold spread served with pita and vegetables

Labneh with fresh herbs

Stirred with mint, parsley, dill, or cilantro; particularly common in Egyptian cuisine alongside sliced cucumbers

Labneh bel-tamar

Egyptian preparation featuring tamarind paste folded in for sweet-sour notes

Commercial labneh

Widely available in Middle Eastern grocery stores (Sabra, Al-Maza, Palestinian brands); often sold in plastic containers or as balls submerged in oil; already salted—taste before adding more

The straining process: variables that matter

Three factors control your labneh outcome: fat content, straining duration, and salt. Fat is non-negotiable—use whole-milk yogurt with a minimum of 4% fat. Straining time determines consistency: 12 hours produces something like a thick dip; 24 hours yields a true spreadable cheese; 48 hours produces firm balls that can be sliced. Salt does double duty—it seasons the finished product and acts as a mild preservative. Line your strainer with multi-layered cheesecloth, a clean cotton kitchen towel, or a coffee filter; avoid paper towels which disintegrate. Set the strainer over a bowl, cover, and refrigerate. The whey that drains off is not waste—it has tang and protein—save it for smoothies, soups, or bread dough.

Use yogurt with minimum 4% fat content
Strain 12 hours for dip, 24 hours for spread, 48 hours for firm balls
Add 1/4–1/2 tsp salt per cup of yogurt before straining
Strain lined with cheesecloth, cotton towel, or coffee filter over a bowl in the refrigerator
Save the whey for smoothies, soups, or bread

Regional traditions: labneh anjd

Labneh anjd represents the most labor-intensive expression of this ingredient—a specialty of Syria's Al-Jazira and Euphrates region. After straining, the labneh is shaped into logs, threaded onto string, and hung in a well-ventilated area for 2–3 days until it firms and dries. The dried logs are then smoked over oak or pomegranate wood for 15–30 minutes, developing a subtle smokiness that transforms the mild dairy into a seasoning. The finished anjd is shaved thin and scattered over rice dishes, grilled meats, and flatbreads. While time-consuming, the process connects the cook to centuries of culinary tradition and produces an ingredient with no commercial equivalent.

Shape strained labneh into logs, thread onto string, hang 2–3 days until firm
Smoke over oak or pomegranate wood 15–30 minutes
Shave or crumble over rice and grilled meats as a seasoning

Common uses

Spread on flatbreads (pita, markouk, khubz) as a primary breakfast or light mealDrizzled with extra-virgin olive oil and topped with olives, fresh herbs, or za'atarRolled into balls and preserved in olive oil (often with dried mint or chili flakes) for snacking or appetizersServed as part of a mezze platter alongside hummus, baba ghanoush, and muhammaraUsed as a dip for fresh vegetables, pita chips, or cruditésSpread in sandwiches (shawarma, falafel) as a cooling, tangy elementSwirled into soups (lentil, vegetable) for creaminess and tang just before servingTopped with honey, pistachios, and dried rose petals as a dessert or breakfast componentMixed into salad dressings for a tangy, creamy baseSpread on pizzas or flatbreads before adding toppings

Tips & pitfalls

Use full-fat yogurt (minimum 4% fat); low-fat or nonfat yogurt produces a crumbly, inferior result that refuses to spread
Add 1/4–1/2 teaspoon salt per cup of yogurt before straining to enhance flavor and extend shelf life
Line a fine-mesh strainer with cheesecloth, a cotton kitchen towel, or a coffee filter; avoid paper towels which tear and contaminate the labneh
Strain in the refrigerator for 12–24 hours for soft labneh, up to 48 hours for very thick, spreadable consistency or firm balls
For rolled balls: wet your hands with cold water, roll 1-inch portions, and submerge immediately in olive oil to prevent sticking
Stir in 1–2 tablespoons good quality extra-virgin olive oil per cup before serving for added richness and finish
Do not discard strained whey; use it in smoothies, soups, or bread dough for acidity and moisture
Commercial labneh is already salted—taste before adding more seasoning or you risk an overly salty result
Labneh balls stored in oil must be fully submerged; the oil will solidify when cold—let the container sit at room temperature for 15 minutes before serving
For smoked anjd: thread strained yogurt logs onto string, hang in a ventilated area for 2–3 days, then smoke over oak or pomegranate wood for 15–30 minutes

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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Good to know

Origin: Lebanon, Syria, Jordan, and Palestine; prepared for centuries as a preserved dairy product
Primary ingredient: Full-fat yogurt (cow, sheep, or goat milk)
Yield ratio: Approximately 2–3 cups yogurt yields 1 cup labneh
Fat content: Typically 10–15% in finished product; use full-fat yogurt only—low-fat yields a crumbly, unusable result
Straining time: 12–48 hours at refrigeration temperature; 12 hours for dip-like texture, 24 hours for firm spreadable consistency, 48 hours for balls that can be sliced
Shelf life (fresh): 1–2 weeks refrigerated in an airtight container
Shelf life (oil-stored): 1–3 months refrigerated; bring to room temperature before serving as oil solidifies when cold
Salt: 1/4–1/2 teaspoon per cup of yogurt added before straining; aids preservation and enhances tang

Substitutes

Greek yogurt (strained) — Closest substitute; strain plain Greek yogurt 2–4 hours for similar texture; less tangy than traditional labneh
Cream cheese — Similar spreadability; lacks the tangy fermented flavor; add a squeeze of lemon juice to approximate the profile
Mascarpone — Much richer and less tangy; use as a base and stir in lemon juice and salt to approximate labneh flavor
Ricotta (full-fat) — Comparable texture but grainier and less tangy; best for sweet applications rather than savory spreads
Goat's milk yogurt (strained) — Authentic alternative if using sheep or goat milk yogurt; yields traditional tangy, slightly earthy labneh