Tangy, creamy, and spreadable—this Middle Eastern staple belongs in your fridge

There are few things as satisfying as making something from scratch that your ancestors also made, long before store shelves ever existed. Labneh is one of those magical recipes.

It starts with yogurt. Full-fat, plain, and ideally a little tangy. From there, it’s all patience. The kind of patience that turns simple ingredients into something luscious and deeply flavorful.

My parents always kept a container of labneh in the fridge, and it’s often the first thing I reach for for breakfast, spread thick on a pita with a drizzle of our best olive oil, and a sprinkle of flakey sea salt. You can scoop it up with warm pita, sprinkle it with za’atar, or just eat it straight off the spoon standing in the kitchen.

Whether you're making a mezze spread or just want a creamy, tangy base for toast or roasted veggies, this labneh delivers.

✨ Why You’ll Love This Labneh

Made with just 1 ingredient
High in protein and probiotics
Versatile: use it as a dip, spread, or sauce base

🧺 Ingredients

2 cups full-fat plain yogurt (Make sure you’re using Whole Fat yogurt, the greek style stuff will just slip through a strainer)
1/2 tsp salt
Optional for serving: olive oil, za’atar, fresh herbs, Aleppo pepper

🥄 Instructions

Line a strainer with cheesecloth or a clean thin dish towel and place it over a bowl.
In a separate bowl, mix the yogurt and salt together.
Pour the salted yogurt into the lined strainer. Fold the cloth edges over the yogurt.
Place a small plate or weight on top, and refrigerate for 24–48 hours, depending on your desired thickness.
Once it’s thick and spreadable, transfer it to a jar or bowl.
Serve drizzled with olive oil and sprinkled with za’atar or herbs—or store in olive oil.

🧊 Storage Tip

Store in an airtight container in the fridge for up to 1 week. If submerged in olive oil, it lasts even longer.

💫 Final Thought

Labneh is one of those beautiful foods that’s both everyday and special. It’s grounding. Nourishing. And completely customizable. Serve it with pita and fresh veggies as part of your mezze lineup—or do what I do, and sneak a spoonful when no one’s looking.