Labneh Recipe

Labneh Recipe From the Mountains of Lebanon

  • Author: Lilian B.
  • Prep Time: 32 hours
  • Cook Time: 15 minutes
  • Total Time: 32 hours 15 minutes
  • Yield: 12 1x
  • Diet: Vegetarian


Have you ever wondered how to make homemade labneh? This is my Lebanese grandmother’s labneh recipe that doesn’t need any fancy equipment.



  • Gallon of full fat milk
  • 1 cup full fat plain yogurt


Make Homemade Yogurt

  1. Bring 1 gallon of whole milk to a boil. Be very careful to take off heat once the milk starts to boil, otherwise the milk will boil over the stovetop.
  2. Turn off heat and let milk cool down.
  3. Once you can stick your finger in the milk and count for 10 seconds, the milk is ready for the yogurt.
  4. Add 1 cup of yogurt and stir the mixture once.
  5. Cover the pot and put a towel around the yogurt. Keep in the warmest part of your home for 24 hours.
  6. After 24 hours, the homemade yogurt is done!

Strain Yogurt to Make Labneh

  1. Add a cotton cloth or 2 layers of paper towels in a large strainer.
  2. Place the strainer on top of a bowl.
  3. Add the yogurt to the strainer.
  4. Let the yogurt drain for 8 to 10 hours.
  5. Drain liquid from bowl. 
  6. Add salt to taste to labneh.
  7. Refrigerate for up to 2 weeks.


I usually put 1/3 of the yogurt aside to keep as yogurt. The remaining 2/3 yogurt is strained to make labneh.

  • Category: Appetizer
  • Method: Boiling
  • Cuisine: Lebanese


  • Serving Size: 4 tablespoons
  • Calories: 208
  • Sugar: 16 g
  • Sodium: 167 mg
  • Fat: 11 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: lebneh labneh yogurt cheese homemade yogurt