Labneh

Labneh, also called labne, labna, or strained yogurt, is a soft cheese made by straining yogurt to remove whey until it reaches a thick, spreadable consistency. It is a staple in Middle Eastern and North African cuisines and is sometimes described as a yogurt cheese.

Traditionally, labneh is made from sheep or goat milk yogurt, though cow’s milk yogurt is common in many markets. It is salted and then strained for several hours in muslin or cheesecloth, typically 12 to 24 hours, depending on the desired thickness. The longer it is strained, the firmer and more concentrated the texture becomes. The result is a rich, tangy product that sits between yogurt and soft cream cheese.

Uses and serving suggestions are varied. Labneh is commonly served as a dip with olive oil and herbs such as mint or za'atar, or spread on bread as a sandwich or mezze component. It can be thinned with a little water or milk to create sauces, used as a base for dressings, or formed into balls and preserved in olive oil with herbs for storage.

Regional presence and variations are widespread across the Levant, Turkey, and parts of North Africa and Central Asia, where it appears in freshwater and mezze dishes and as a topping for vegetables and grains. Storage is typically refrigerated; it keeps for about one to two weeks, and longer when stored in oil or in a sealed container. Nutritively, labneh is high in protein and calcium; fat content and lactose level depend on the milk used, with lactose generally reduced relative to unstrained yogurt.