Labne
Discover the creamy and tangy delight of homemade Labne! Made with Greek yogurt, rich olive oil, fresh garlic, zesty lemon, and fragrant rosemary, this easy-to-make spread is perfect for dipping, spreading, or adding a burst of flavor to any dish.
- 15 Apr 2025
- Cook time 0 min
- Prep time 25 min
- 8 Servings
- 5 Ingredients
Labne is a traditional Middle Eastern strained yogurt cheese that is both delicious and versatile. Whether used as a spread, dip, or in various culinary dishes, Labne offers a creamy, tangy taste enriched with a blend of herbs and spices. This recipe guides you through creating a flavorful Labne using Greek yogurt enhanced with olive oil, garlic, lemon zest, and rosemary.
Ingredients:
Instructions:
- Place a large piece of cheesecloth or a clean kitchen towel over a fine-mesh strainer. Set the strainer over a large bowl.
- Transfer the Greek yogurt to the cheesecloth-lined strainer. Make sure it's evenly spread out.
- Gather the edges of the cheesecloth and tie them securely to form a bundle. If using a kitchen towel, twist the top tightly.
2. Strain the Yogurt:
- Allow the yogurt to strain in the refrigerator for 24-48 hours. The longer it strains, the thicker the labne will become. Make sure the bowl you're using is deep enough to hold the drained liquid (whey).
- While the yogurt is straining, combine the olive oil, minced garlic, lemon zest, and chopped rosemary in a bowl. Mix well.
4. Form the Labne:
- After the yogurt has strained and thickened to your desired consistency, remove it from the refrigerator.
- Transfer the thickened yogurt (now labne) to a mixing bowl.
- Gradually blend in the olive oil mixture until fully incorporated. Ensure even distribution of the garlic, lemon zest, and rosemary throughout the labne.
- Scoop the labne into a serving dish. Smooth the top with the back of a spoon.
- Optionally, you can drizzle a bit more olive oil on top and sprinkle extra lemon zest or rosemary for garnish.
6. Storage:
- Store any leftovers in an airtight container in the refrigerator. Labne will keep for up to a week.
Tips:
- Straining Yogurt Properly: Use cheesecloth or a fine mesh strainer to ensure the yogurt is well-strained. The longer you strain, the thicker the Labne will be. Aim for at least 24 hours for the best consistency.
- Infusing Oil: To add extra depth of flavor, gently heat the olive oil with the rosemary and garlic before mixing it into the yogurt. This will help infuse the oil with the herb and garlic flavors.
- Serving Suggestions: Labne pairs perfectly with a variety of breads, from pita to crusty baguettes. It can also be used as a substitute for cream cheese or sour cream in many recipes.
- Customization: Feel free to add other herbs or spices according to your preference. Dill, thyme, and za'atar are excellent options to explore.
- Storage: Store Labne in an airtight container in the refrigerator. Pour a layer of olive oil on top to maintain freshness and prevent it from drying out. It can last up to two weeks when stored properly.
Your homemade Labne is now ready to be enjoyed! This tangy and creamy spread is perfect for serving with fresh bread, crackers, or as a dip for vegetables. The fresh lemon zest combined with the aromatic rosemary and garlic adds a delightful zest to the creaminess of the yogurt. Store it in a container topped with olive oil to preserve its freshness and enjoy it over several days.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 110kcal | 6% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 4.79g | 1% |
| Fiber 0.02g | 0% |
| Sugar 4.61g | 5% |
| Fat | |
| Fat 36g | 41% |
| Saturated 7g | 23% |
| Cholesterol 15mg | - |
| Vitamins | |
| Vitamin A 2.30ug | 0% |
| Choline 18mg | 3% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 0.24mg | 2% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 6ug | 1% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 0.08mg | 0% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 0.01ug | 0% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 0.01mg | 0% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 170mg | 5% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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