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
- 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.
- Turn off heat and let the milk cool down.
- Once you can stick your finger in the milk and count for 10 seconds, the milk is ready for the yogurt.
- Add the yogurt and stir the mixture once.
- Cover the pot and put a towel around the yogurt. Keep the pot at room temperature covered with a towel for 24 hours.
- After 24 hours, the homemade yogurt is done!
Strain Yogurt to Make Labneh
- Add a cotton cloth or 2 layers of paper towels (American quality paper towels) in a large strainer.
- Place the strainer on top of a bowl.
- Add the yogurt to the strainer.
- Let the yogurt drain for 6 to 8 hours.
- Drain the liquid from the bowl.
- Add salt to taste to labneh.
- 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.
- 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