labnah

Labnah, also spelled labneh, is a soft, tangy cheese made from strained yogurt. It is common in Levantine, North African, and broader Middle Eastern cuisines, and has become popular in markets worldwide. The name derives from the Arabic word for yogurt-cheese, and several spellings exist in English.

Production involves starting with yogurt, often full-fat or strained yogurt, sometimes salted. The yogurt is placed in cheesecloth or a fine cloth and allowed to drain in a sieve or colander for several hours to overnight. The longer it drains, the thicker the final product, ranging from a creamy spread to a firmer cheese. After draining, the excess whey is removed and the remaining mass is labnah.

Texture is thick and creamy, with a spreadable consistency and a tangy, milky flavor that is lightly salty. It is traditionally served as a dip or spread, drizzled with olive oil and finished with herbs such as mint, za’atar, or garlic. It pairs with crusty bread or pita, vegetables, and can be used as a base for sauces or dressings. Labnah can also be formed into small balls and stored in olive oil with herbs for longer shelf life.

Variations include differences in milk fat content (whole versus low-fat), and additional flavorings such as garlic, cucumber, or herbs. It can be used in savory dishes or lightly sweetened with honey or fruit for a dessert-inspired presentation. Cultural uses emphasize mezze platters, dips, and fresh spreads across Middle Eastern cuisines.

Nutrition and storage: Labnah is high in protein and calcium, with fat and lactose content depending on the milk used. It should be refrigerated and consumed within about one to two weeks after draining; when stored in olive oil, it keeps longer.