Labneh Recipe: Middle Eastern Spread + Indian Twist Variations
InstaCuppa sells Greek yogurt makers (1100ml for Rs 999, 2.5L for Rs 1,799, prices checked 3 October 2026) that double as yogurt strainers for making labneh. The labneh recipe in this article works with any muslin cloth, cheesecloth, or fine-mesh strainer — no special equipment is needed. We will note where our yogurt maker simplifies the process. We earn revenue if you purchase through links in this article.
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What Is Labneh?
If you have ever had Greek yogurt and thought it was thick, labneh takes it several steps further. Where Greek yogurt is strained for 4–6 hours, labneh is strained for a full day or more. The result is something closer to a soft cheese than a yogurt — you can spread it with a knife, roll it into balls, or scoop it onto a plate without it moving.
Labneh is centuries old in the Middle East. In Lebanon, Jordan, and Palestine, it is an everyday breakfast item — spread on pita bread with a drizzle of olive oil and a generous sprinkle of za'atar (a herb-spice blend of thyme, sumac, and sesame). It is also used as a mezze dip alongside hummus, baba ganoush, and tabbouleh.
What makes labneh interesting for Indian kitchens is that the process is identical to how we make hung curd — just longer. If you already know how to strain curd through a muslin cloth, you already know most of the labneh process. The only difference is patience. In India, hung curd is also called chakka.
Here is what sets labneh apart from other strained dairy products:
- Texture: Spreadable like cream cheese, but lighter and tangier
- Protein: About 6–7 g per 100 g when made from Indian curd, roughly twice the curd you start with (worked out below the comparison table)
- Taste: Mildly tangy, slightly salty, clean and fresh
- Shelf life: About 1 week in the fridge, with or without olive oil (see the labneh balls section)
- Versatility: Works as a spread, dip, sauce base, or cheese substitute
Classic Labneh Recipe
Ingredients
- 500g thick, full-fat curd (homemade or store-bought like Amul Masti Dahi)
- 1/2 tsp salt (mix into the curd before straining)
- For serving: extra virgin olive oil, za'atar, flatbread or pita
Step-by-Step Method
Step 1: Prepare the curd. Take 500g of thick, well-set curd. If it looks watery or has liquid on top, give it a gentle stir. Mix in 1/2 tsp of salt — this draws out moisture faster and seasons the labneh from within.
Step 2: Set up the strainer. Line a deep bowl with a muslin cloth or cheesecloth, leaving enough cloth hanging over the sides. Alternatively, use an InstaCuppa Greek Yogurt Maker — the built-in strainer does the same job without the cloth.
Step 3: Pour and wrap. Pour the salted curd into the cloth or strainer. If using a cloth, gather the edges and tie them with a rubber band or string. Place the bowl in the refrigerator.
Step 4: Strain for 24–48 hours. This is the step that separates labneh from hung curd. At 24 hours, you get a soft, spreadable labneh. At 48 hours, it becomes firm enough to roll into balls. Drain the collected whey from the bowl once or twice during this period.
Step 5: Serve. Transfer the strained labneh to a plate or shallow bowl. Make a slight well in the centre with the back of a spoon. Pour a generous drizzle of extra virgin olive oil into the well. Sprinkle za'atar (or dried herbs if za'atar is not available). Serve with warm flatbread, pita, or crackers.
Pro Tip: Yield and Timing
500g of curd yields approximately 200–250g of labneh, depending on how long you strain and how thick your starting curd was. Full-fat curd produces creamier labneh. Low-fat curd produces a drier, tangier result. For the best texture, always start with the thickest curd you can make.
How Do You Make Hung Curd Balls in Olive Oil?
Labneh balls need a firmer labneh than a spread. So strain for the full 48 hours. The labneh should hold its shape when you scoop it.
- Strain 500 g salted curd for about 48 hours in the fridge, as in the recipe above.
- Rub a little olive oil on your clean hands.
- Scoop 1 tablespoon of labneh and roll it into a ball about 2.5 cm (1 inch) wide.
- Set the balls on a plate and chill them for 2 to 3 hours so they firm up.
- Place them in a clean, dry glass jar. Pour olive oil over them until every ball is under the oil.
- Close the jar and keep it in the fridge. Take balls out with a clean, dry spoon.
Where do labneh balls come from? In Lebanon and Palestine, people roll labneh into balls and keep them in olive oil. The balls are sometimes coated with za'atar, sumac, sesame seeds, nigella seeds (kalonji) or chilli flakes (Wikipedia, Strained yogurt).
How Long Do Labneh Balls Last in Olive Oil?
Eat homemade labneh balls within about 1 week, even when they sit in olive oil. The oil does not make them last longer. NDSU Extension's Food Storage Guide gives 1 week in the fridge for fresh soft cheese such as cottage cheese and ricotta. Labneh is a fresh soft cheese too.
Oil also shuts out air, and that is where botulism germs grow. In 2022, Canada's food agency recalled a labneh sold in oil because it "may permit the growth of Clostridium botulinum" (CFIA recall notice). The same notice warns that food with this toxin may not look or smell spoiled. So keep the jar cold all the time and never leave it out on the counter.
If you add raw garlic or fresh herbs to the oil, eat the jar within 4 days. The US CDC says to refrigerate homemade oils made with garlic or herbs and throw them away after 4 days. Dry za'atar or chilli flakes rolled on just before serving is the safer way to add flavour.
Same Strainer, Three Products — Greek Yogurt, Hung Curd, and Labneh
The InstaCuppa Greek Yogurt Maker works for all three. Just change the straining time.
Labneh in India: 3 Indian Twist Variations
Labneh is hard to find in Indian shops, but you can make it at home from everyday dahi. Labneh is Middle Eastern, but the base ingredient — strained curd — is as Indian as it gets. Here are three ways to give labneh an Indian spin that works beautifully on the dinner table.
1. Labneh with Green Chutney on Naan
Replace the traditional pita with warm garlic naan or butter naan. Spread a thick layer of labneh, then drizzle green chutney (coriander-mint) over the top. Add a sprinkle of chaat masala and roasted cumin powder. The tangy labneh with spicy-herby chutney is an unexpected combination that works incredibly well — think of it as an upgraded curd-naan.
2. Labneh Chaat Topping
Use labneh as the creamy base in dahi chaat instead of regular whisked curd. Because it is thick, it does not make the papdi or sev soggy. Spread labneh on a plate, top with crushed papdi, boiled chickpeas, finely diced onion, and coriander leaves. Drizzle tamarind and green chutney. The result is cleaner, creamier, and stays plated better than traditional dahi chaat.
3. Spiced Labneh Dip
Mix labneh with 1 tsp each of roasted cumin powder and red chilli flakes. Add finely chopped green chilli, a pinch of black salt, and a squeeze of lemon. Serve with papad, mathri, or vegetable sticks. This is essentially an elevated raita that holds its shape on a plate — perfect for parties where you need a dip that does not turn watery after 30 minutes.
Labneh vs Hung Curd vs Greek Yogurt: What Is the Difference?
All three are strained dairy products. The difference is how long you strain and what you get as a result. Here is a side-by-side breakdown:
| Property | Greek Yogurt | Hung Curd | Labneh |
|---|---|---|---|
| Straining time | 4–6 hours | 8–12 hours | 24–48 hours |
| Texture | Thick, spoonable | Thicker, holds shape | Spreadable like cream cheese |
| Protein per 100g (home-made from 500 g curd) | About 5 g | About 6 g | About 6–7 g |
| Whey removed | Moderate | Significant | Nearly all |
| Best used as | Bowls, smoothies, marinades | Shrikhand, raita, tikka marinade | Spread, dip, cheese substitute |
| Yield from 500g curd | ~300g | ~250g | ~200g |
| Shelf life (fridge) | 4–5 days | 3–4 days | About 1 week (olive oil does not extend it) |
| Origin | Greece | India | Middle East (Lebanon, Jordan) |
| Equipment needed | Same strainer or muslin cloth — only the time changes | ||
The key insight is that you do not need three different tools. A single yogurt strainer does all three jobs. Strain for 4–6 hours and you get Greek yogurt. Leave it for 8–12 hours and you get hung curd. Keep it going for 24–48 hours and you get labneh. Same curd, same strainer, different patience. These straining times match the InstaCuppa Greek Yogurt Maker product page.
How We Worked Out the Protein
India's food table, IFCT 2017, has no row for curd. So we use its cow milk row (code L002): 3.26 g protein per 100 g. That makes 500 g of curd about 16 g of protein. The whey that drips out carries very little. Acid whey has 0.76 g protein per 100 g (Health Canada nutrient file, food 77). So 250 to 300 ml of whey takes away only about 2 g.
About 14 g of protein stays in 200 to 250 g of labneh. That is about 6 to 7 g per 100 g. Shop-bought Greek yogurt can have more. Health Canada lists 10.5 g per 100 g for fat-free Greek-style yogurt (food 6979). So home labneh is not higher in protein than every Greek yogurt.
Is Turkish Labne the Same as Labneh?
Not quite. In Turkey, strained yogurt is called süzme yoğurt, which means strained yogurt. Turkish shops also sell "labne". That labne is a creamy yogurt cheese without salt, used like mascarpone (Wikipedia, Strained yogurt). The labneh in this recipe is salted and strained, like the Lebanese kind.
Frequently Asked Questions
Is labneh the same as hung curd?
Almost. Labneh is hung curd that is salted and strained much longer, for 24 to 48 hours instead of about 8 to 12 hours. It ends up thicker, like cream cheese, and firm enough to roll into balls.
How long do hung curd balls in olive oil last?
Eat them within about 1 week and keep the jar in the fridge all the time. The olive oil does not make them last longer. If you add raw garlic or fresh herbs to the oil, eat them within 4 days, as the US CDC advises for homemade garlic or herb oils.
Can I make labneh from store-bought curd?
Yes. Use any thick, full-fat curd — Amul Masti Dahi, Mother Dairy Classic, or any local brand that sets firmly. Avoid pre-stirred or drinking yogurt as they are too thin. The thicker your starting curd, the creamier your labneh will be.
Does labneh taste like cream cheese?
The texture is similar — thick, spreadable, and smooth. But the taste is different. Labneh has a pleasant tang from the yogurt cultures that cream cheese lacks. It is lighter on the palate and less fatty. Think of it as a halfway point between Greek yogurt and cream cheese.
Where can I buy za'atar in India?
Amazon India and speciality stores like Foodhall or Nature's Basket stock za'atar. You can also make a rough version at home: mix 2 tbsp dried thyme, 1 tbsp sumac (available on Amazon), 1 tbsp toasted sesame seeds, and a pinch of salt. If sumac is hard to find, substitute with amchur (dry mango powder) for a similar tartness.
How do I store labneh for maximum shelf life?
Keep labneh in the fridge and eat it within about 1 week. That is the fridge time NDSU Extension gives for fresh soft cheese. You can roll it into small balls (about 1 inch wide) and cover them fully with olive oil in a clean glass jar. The oil adds flavour, but it does not make labneh last longer. Without oil, keep it in an airtight box for the same 1 week.
Can I use the whey that drains out during labneh-making?
Yes. You will get a lot of whey — roughly 250–300ml from 500g of curd. It has a little protein (about 0.76 g per 100 g) and some calcium (about 103 mg per 100 g), as per the Health Canada nutrient file. Use it to knead roti dough, add to dal or soup, blend into smoothies, or ferment idli batter. Keep it in the fridge and use it within 2–3 days. Since this whey is salted, do not pour it on plants.
From Curd to Labneh — One Strainer, 24 Hours
The InstaCuppa Greek Yogurt Maker makes labneh without the muslin cloth hassle. Just pour, strain, and wait.
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InstaCuppa manufactures and sells Greek yogurt makers that double as yogurt strainers. The labneh recipe in this article works with any muslin cloth, cheesecloth, or fine-mesh strainer. We have noted where the yogurt maker simplifies the process. We earn revenue if you purchase an InstaCuppa product through the links in this article.
- ICMR-NIN, Indian Food Composition Tables 2017 (cow milk L002, protein 3.26 g per 100 g)
- Health Canada, Canadian Nutrient File: whey, acid, fluid (food 77)
- Health Canada, Canadian Nutrient File: Greek-style yogurt, plain, fat free (food 6979)
- NDSU Extension, Food Storage Guide FN579 (fresh soft cheese: 1 week in the fridge)
- Canadian Food Inspection Agency: labneh in oil recall, Clostridium botulinum (2022)
- US CDC: Botulism prevention (garlic or herb oils: refrigerate, throw away after 4 days)
- WSU Extension, Yogurt Made Simple FS173E (yogurt cheese, also called labneh)
Written by Saran Reddy, Founder — InstaCuppa
Questions? Reach out to us at support@instacuppa.com
