How to Make Labneh from Milk?

To make labneh, you will need: -1 quart of whole milk -1 tablespoon of lemon juice

-1/2 teaspoon of salt Pour the milk into a saucepan and heat it over medium heat until it comes to a simmer. Add the lemon juice and salt, and stir to combine.

Cook for 1 minute, then remove from the heat. Allow the mixture to cool slightly, then pour it into a cheesecloth-lined strainer set over a bowl. Let it drain overnight in the refrigerator.

In the morning, remove the labneh from the cheesecloth and transfer it to a clean bowl. Stir in any herbs or spices you like (I like za’atar), then cover and refrigerate until ready to serve. Enjoy!

  • Pour milk into a pot and heat it over medium heat until it reaches a simmer
  • Add yogurt to the pot of milk and stir gently to combine
  • Turn off the heat and let the mixture sit for 30 minutes to allow the yogurt to culture the milk
  • Line a colander with cheesecloth and place it over a bowl or another container
  • Pour the labneh mixture into the prepared colander and let it drain for 12 hours, or overnight, in a cool place
  • Transfer the labneh to a container and store it in the refrigerator for up to 2 weeks

How to Make Labneh from Yogurt

If you want to try your hand at making labneh, a delicious cheese made from yogurt, all you need is some yogurt and a bit of time. The process is simple: drain the yogurt overnight in a cheesecloth-lined colander set over a bowl. In the morning, transfer the thickened yogurt to a clean bowl and stir in salt to taste.

That’s it! Now, you can enjoy your homemade labneh as is, or use it in any number of recipes calling for cream cheese or ricotta. Spread it on crackers or bread, add it to dips or spreads, stuff it into ravioli… the possibilities are endless.

Just be sure to keep an eye on those expiration dates; since labneh is made from milk products, it won’t last as long as other cheeses.

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How to Make Labneh from Milk?


Is Labneh Made of Milk?

Labneh is a traditional Levantine cheese made from strained yogurt. It has a thick, creamy texture and a slightly tangy flavor. Labneh can be made from either whole milk or skimmed milk, but the fat content will affect the final product.

Whole milk labneh will be richer and creamier, while skimmed milk labneh will be thinner and less flavorful. To make labneh, yogurt is placed in a cheesecloth-lined strainer and allowed to drain overnight. The longer it drains, the thicker and more concentrated the flavor will be.

Once it reaches the desired consistency, it can be eaten as is or flavored with herbs, spices, or olive oil. Labneh can be stored in the fridge for up to two weeks.

Is Labneh Just Greek Yogurt?

Labneh is a delicious, thick and creamy yogurt that originates from the Middle East. It’s made by straining yogurt to remove the whey, resulting in a much thicker and richer product. While labneh shares many similarities with Greek yogurt, there are some key differences.

Greek yogurt is also strained to remove whey, but it typically uses whole milk instead of low-fat or non-fat milk. This results in a higher fat content and a slightly sweeter taste. Additionally, Greek yogurt is often flavoured with honey or fruit, whereas labneh is usually plain.

So, while they may be similar in some ways, labneh and Greek yogurt are definitely not the same thing! If you’re looking for a rich and creamy yogurt to enjoy on its own or use in recipes, go for labneh – you won’t be disappointed.

Is Labneh As Healthy As Yogurt?

Labneh is a type of yogurt that originates from the Middle East. It’s made by straining yogurt to remove the whey, resulting in a thick, creamy consistency. Labneh has a slightly tangy flavor and can be eaten plain or used as a spread or dip.

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So, is labneh as healthy as yogurt? Let’s take a look at the nutritional profile of both foods to find out. Labneh is higher in fat than yogurt.

A 100-gram serving of labneh contains about 9 grams of fat, while the same amount of yogurt has just 3 grams. Labneh also contains more calories than yogurt – around 190 calories per 100 grams compared to 60-80 calories for yogurt. However, it’s worth noting that most of the fat in labneh is saturated fat.

This type of fat can raise cholesterol levels and increase your risk of heart disease if consumed in large amounts. The saturated fat content of labneh is similar to that of cream cheese. On the other hand, yogurt contains mostly unsaturated fats, which are considered healthier.

Yogurt also provides more protein than labneh – around 10 grams per 100 grams compared to 6 grams for labneh. Protein helps keep you feeling full and can aid weight loss efforts.

Can You Substitute Greek Yogurt for Labneh?

Yes, you can substitute Greek yogurt for labneh. Both are thick, creamy yogurts that can be used in many different ways. Greek yogurt is made from whole milk, while labneh is made from skimmed milk.

Greek yogurt has a higher protein content than labneh, and it also contains more calcium and vitamin B12. Labneh is lower in calories and fat than Greek yogurt.

How To Make Labneh


This blog post shows readers how to make labneh, a type of yogurt cheese, from milk. The author provides a step-by-step guide for heating milk, adding culture, and straining the mixture. They also offer tips for flavoring the labneh and storing it in the fridge.

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