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labneh in a white bowl

Lebanese Labneh Dip From Scratch

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


Labneh dip is a strained cow's milk yogurt similar to Greek yogurt. This is my grandmother's Lebanese labneh dip made from scratch using homemade yogurt. 


  • 1 gallon of full-fat milk
  • 2 cups full-fat plain unsweetened 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 onto the stovetop.
  2. Turn off heat and let the 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 the yogurt and stir the mixture once.
  5. Cover the pot and put a towel around the yogurt. Keep the pot at room temperature covered with a towel 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 (American quality 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 6 to 8 hours.
  5. Drain the liquid from the bowl. 
  6. Add salt to taste to labneh.
  7. Refrigerate for up to 2 weeks.


  1. I usually put 1/3 of the yogurt aside to keep as yogurt. The remaining 2/3 yogurt is strained to make labneh.
  2. Another option for making labneh is using pre-made plain yogurt. 
  • 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: labneh, labneh dip, lebneh, labneh yogurt cheese, homemade yogurt, labneh spread

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