Homemade Labneh

Homemade Labneh

Labneh (Middle Eastern strained yogurt) is similar to Greek yoghurt or sour cream but it has a thicker consistency like soft cheese and has a richer flavour. Try making your own labneh at home!

Serves: 3–4





Homemade Labneh

By: Lee Holmes

Labneh is a Middle Eastern strained yogurt similar to Greek yoghurt or sour cream but with a thicker consistency and a richer flavour. Learn how to make your own at home!


Prep time

Cook time



  • 1 tub sugar- and additive-free yoghurt
  • Sea salt


  • Place strainer in large bowl allowing for a few cm of space between the bottom of the bowl and the strainer. Line strainer with cheesecloth.
  • Spoon tub of plain yoghurt into cheesecloth and add a pinch of sea salt.
  • Wrap cheesecloth and secure with clip.
  • Place saucer on top or small saucepan lid or something heavy to weigh it down and place in fridge for 24–48 hours depending upon thickness required.
  • When ready remove labneh and discard whey.
  • Use labneh to spread on toast or in a salad or as a dip.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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