Labne
Labne (also spelled labneh) is yogurt that has been strained of most of its whey until it thickens into something between yogurt and soft cheese. It's a staple across the Levant, Turkey, and the Gulf, made by salting yogurt and letting it drip through cheesecloth for anywhere from a few hours to a couple of days. The result is tangy, dense, and spreadable, closer in texture to cream cheese than to Greek yogurt.
Varieties
Labne anbaris is a firmer, longer-strained version sometimes preserved in oil for months. Labne made from goat's or sheep's milk has a stronger, tangier flavor than the more common cow's milk version and is popular in Lebanese and Syrian households.
Buying tips
Look for labne sold in tubs at Middle Eastern grocers or the specialty cheese section; it should be thick enough to hold a spoon upright. Check the ingredient list for just milk/yogurt cultures and salt, since some commercial brands add stabilizers like gelatin or gums that make the texture gummier.
Substitutes
Greek yogurt, strained further — 1:1 after straining
Line a sieve with cheesecloth, add salt, and let full-fat Greek yogurt drain in the fridge for 12-24 hours to approximate labne's thickness.
Sour cream mixed with cream cheese — 1:1 combined
Blend equal parts sour cream and softened cream cheese for a similar tang and spreadability, though the flavor is less bright.
Cream cheese, softened — 1:1 with a squeeze of lemon
Add a little lemon juice and a pinch of salt to plain cream cheese to mimic the tanginess; texture is denser and less tangy than real labne.
Quark — 1:1
Common in German and Central European kitchens; slightly milder and less tangy than labne but similar thickness.
Storage
Keep labne in a sealed container in the refrigerator, covered with a thin layer of olive oil to slow oxidation and preserve moisture. It keeps for about 2 weeks refrigerated; homemade batches without preservatives are best used within 7-10 days.
How to use
Spread on flatbread or toast as a base for za'atar and olive oil, use as a dip thinned with a little water or lemon juice, dollop over roasted vegetables or grain bowls, or roll into small balls and store submerged in olive oil (labne makdous style) for a longer-lasting appetizer. It also works as a tangy substitute for sour cream in baked potatoes or as a cheesecake-like filling in savory tarts.
What it pairs with
Pairs well with za'atar, sumac, extra virgin olive oil, fresh mint, cucumber, and warm pita. Also good alongside grilled lamb, roasted eggplant, or as a cooling counterpoint to spiced dishes like shakshuka or kofta.
Nutrition
Labne is higher in protein and lower in lactose than regular yogurt because straining removes much of the whey, where lactose concentrates. Full-fat versions are calorie-dense per spoonful since so much water has been removed; low-fat labne is available but noticeably less rich.
FAQ
Is labne the same as Greek yogurt?
No, labne is strained further and longer than Greek yogurt, resulting in a thicker, cheese-like texture that can be sliced or rolled into balls rather than just spooned.
Can I make labne at home?
Yes. Stir about a teaspoon of salt into a pound of full-fat plain yogurt, place it in a cheesecloth-lined strainer set over a bowl, and refrigerate for 24-48 hours until it reaches the thickness you want.
Why is my homemade labne watery?
It likely hasn't strained long enough, or the yogurt used had added thickeners like pectin that trap whey. Use plain, unflavored yogurt with no gums or stabilizers for the cleanest strain.
Is labne good for cooking, or only for spreading raw?
It can be cooked, but it will curdle if added directly to high heat like regular yogurt does. Stir it in off the heat or temper it with a bit of the hot liquid first before adding it to a warm sauce.
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