Easy Homemade Labneh (Yogurt Cheese)

Labneh yogurt cheese is a keto-friendly, thick, creamy, and tangy cheese made by straining plain yogurt using layers of cheesecloth. It’s perfect to use as a dip for veggies or as a spread on keto tortillas and flatbreads!

This labneh cheese is so easy to make and so mouth-wateringly good that you’ll find yourself making this soft cheese on repeat.

It’s great to serve a crowd, and I guarantee you won’t have any leftovers; it’s that delicious.

But it’s also perfect to make a batch and store it in an airtight container to have on hand during the week as a replacement for cream cheese or sour cream.

All you need to make creamy yogurt cheese are two ingredients: full-fat Greek yogurt and salt! And, of course, something to strain the yogurt with, such as cheese cloth or muslin.

I like to serve my homemade labneh recipe the traditional Middle Eastern way: drizzled with lemon juice, high-quality olive oil, and zaatar seasoning.

Simple ingredients come together for a tangy yogurt cheese that is low in carbs and keto-friendly. The addition of olive oil to this creamy dip increases the fat and keeps it keto!

But you could also get creative and add some other flavors, such as minced garlic, sesame seeds, or your choice of fresh herbs.

In case you don’t know, most carbohydrates in Greek yogurt are in the whey liquid, which is removed during the straining process. This makes for a low-carb spreadable cheese similar to cream cheese or goat cheese. 

If you’re looking for an easy low-carb tortilla or flatbread to enjoy your yogurt cheese with, then our Keto Tortillas recipe is perfect for you!

If you love Mediterranean cuisine, then you’ll also enjoy our Keto Sumac Harissa Chicken made with warm spices and a kick of harissa paste!

Keto-Friendly Labneh Yogurt Cheese

If you’ve never heard of Labneh or yogurt cheese, I won’t blame you. To be honest, I only discovered and fell in love with making my own labneh after ordering a mezza platter in an Israeli restaurant.

Maybe the name Labneh isn’t familiar to you, but don’t let the name confuse you. It’s basically just yogurt cheese.

After trying this creamy, delicious spread, I knew I had to make some for my family, and boy, was it a hit!

I served it with my keto flatbread, and sumac caramelized red onions, and they devoured it all in no time! It was such a hit that they have not stopped requesting it since!

So of course, I had to share this recipe with you all because it’s so incredibly easy to make with such a great payoff!

If you’re a fan of trying new things, this labneh yogurt cheese is the perfect one to try!

If you don’t know what labneh is, it originates from North Africa and the Middle East. It’s a thick dairy product similar to cream cheese but tangier, as it’s made by straining yogurt until all of the whey separates.

The result is a thick and creamy cheese spread that is perfect for anyone doing keto!

You can use it instead of goat cheese or sour cream for your low-carb recipes. It adds a tangy, bright flavor to any dish.

Ingredients & Tools Needed for Keto Yogurt Cheese

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The following are the ingredients you’ll need to make this keto yogurt cheese. The full printable recipe card is at the bottom of the page.

• Whole milk yogurt (Greek yogurt)
• Sea salt
• Extra virgin olive oil
• Lemon juice
• Za’atar seasoning ( found in Middle Eastern Markets or online)
• Pinenuts (optional garnish)
• Cheesecloth-lined colander or fine mesh strainer with some cheesecloth
• Wooden spoon

How To Make Keto-Friendly Labneh Yogurt Cheese

Making this keto-friendly yogurt cheese is super simple. The hardest part is waiting 24 hours for the liquid whey to strain to the bottom of the bowl.

To make your labneh cheese, mix the salt into your full-fat Greek yogurt—you can do this right in the container!

Next, take a large bowl and place a strainer over it, and then lay a couple of layers of cheesecloth or muslin over the strainer. 

Wrap the yogurt in the cheesecloth, wrapping and tying the ends of the cheesecloth around a wooden spoon. You can use a rubber band to secure the wooden spoon further.

Then, it’s a matter of suspending the yogurt over the bowl and strainer. I like using a wooden spoon to ensure that the cheese doesn’t touch the whey collected in the straining process. 

Place the yogurt cheese bundle in your refrigerator to strain for a minimum of 24 hours.

After the allotted time, you will have a delicious labneh keto-friendly yogurt cheese ready to enjoy.

Once the yogurt has fully strained, all you need to do is discard the whey (the liquid that has been strained out) and serve! I told you it was easy!

At this point, you can form labneh balls or leave the cheese whole.

I like to create a little well in the cheese and add a generous amount of olive oil, Zaatar seasoning, a little lemon juice, and a sprinkle of pinenuts, but you can add different toppings since the sky’s the limit when it comes to seasoning.

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I sure hope you will give this recipe a try; it would be a good addition to anyone looking to include more Middle Eastern cuisine.  Please remember to tag us on Instagram and Facebook with your pictures if you do.

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It’s my prayer these keto cookbooks will help make keto a delicious breeze for you

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