Easy Homemade Labneh | Probiotic Cream Cheese from Yogurt
This probiotic cream cheese (aka labneh) is so easy to make especially if you already make your own yogurt. It is yogurt based and just requires a little hands-off straining time and you’re good to go! With only two ingredients and some time, you’ll have a probiotic cream cheese that spreads easy in no time.
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You might not have heard of labneh, most people haven’t, and even fewer would think to search for it. But if I told you it’s a thick, creamy, tangy, probiotic, spreadable cream cheese? Now I have your attention.
It’s honestly one of my favourite things to make, and yet another reason I make a gallon of homemade yogurt every single week (sometimes twice a week). The things you can do with a good batch of yogurt are endless — and labneh is one of the best.
It’s rich, it’s spreadable, and it has this delicious tang that makes it work on absolutely everything. I typically convert a litre of yogurt into labneh at a time and store it in a jar in the fridge. As long as you’re not cross-contaminating it, it keeps great for 1 to 2 weeks.
Why You’ll Love Probiotic Cream Cheese (labneh)
Recipe Tips
don’t rush the straining: The longer you let it drain, the thicker it gets. A minimum of 12 hours gives you a soft, spreadable consistency — but leave it a full 24 hours and you’ll get something closer to a firm, cream cheese.
salt it before straining: Mixing the salt into the yogurt before you strain it draws out the whey more effectively and seasons the labneh all the way through rather than just on the surface.
don’t be afraid of lower fat milk: You might think 2% milk won’t cut it for labneh — but if you’re starting with a good homemade yogurt that’s been properly fermented and strained, it absolutely works. The straining process does a lot of the heavy lifting when it comes to texture.
Ingredients
- yogurt: I use homemade but store-bought Greek yogurt or 2% will work great.
- salt: I use sea salt, but any salt is good.
Materials
- large bowl for catching the whey
- colander for holding the cheesecloth
- cheesecloth to strain the yogurt
Step-by-Step Instructions
STEP 1: SALT THE YOGURT
Add your yogurt to a bowl and stir in the salt. Mix well to combine.
STEP 2: SET UP YOUR STRAINER
Line a fine mesh strainer or colander with a few layers of cheesecloth or a clean thin tea towel. Set it over a bowl deep enough to catch the whey without the strainer touching the liquid.
STEP 3: POUR & STRAIN
Pour the salted yogurt into the cheesecloth. Let it drain for a minimum of 12 hours for a soft, spreadable consistency or up to 24 hours for a thicker, more firm result. This can be on the counter in a cool kitchen or in the fridge.
STEP 5: TRANSFER AND STORE
Unwrap the labneh and transfer to a clean jar or container. Store in the fridge for up to 1–2 weeks. As long as you are not cross contaminating it with a used utensil it keeps beautifully.
STEP 6: SERVE
Serve as a spread on sourdough or flatbread, topped with olive oil and fresh herbs, or use anywhere you would use cream cheese.
Labneh FAQ
How To Store
Transfer your labneh to a clean jar or airtight container and store in the fridge for up to 1–2 weeks.
A note on freezing: Labneh can be frozen but it’s not ideal. The texture changes once thawed — it becomes slightly grainy and less smooth. If you do freeze it, use it in cooked dishes rather than as a spread. Honestly with only a litre of yogurt going in at a time it’s easy enough to make fresh and the fridge storage window is generous enough that freezing is rarely necessary.
Recipe
How To Make Probiotic Cream Cheese (aka labneh)
Ingredients
- 1 litre yogurt
- 1 tsp salt
Instructions
- Add your yogurt to a bowl and stir in the salt. Mix well to combine.
- Line a fine mesh strainer or colander with a few layers of cheesecloth or a clean thin tea towel. Set it over a bowl deep enough to catch the whey without the strainer touching the liquid.
- Pour the salted yogurt into the cheesecloth. Let it drain for a minimum of 12 hours for a soft, spreadable consistency or up to 24 hours for a thicker, more firm result. This can be on the counter in a cool kitchen or in the fridge.
- Unwrap the labneh and transfer to a clean jar or container. Store in the fridge for up to 1–2 weeks. As long as you are not cross contaminating it with a used utensil it keeps beautifully.
- Serve as a spread on sourdough or flatbread, topped with olive oil and fresh herbs, or use anywhere you would use cream cheese.
