Labneh Recipe: Middle Eastern Spread + Indian Twist Variations
InstaCuppa sells Greek yogurt makers (1100ml for Rs 999, 2.5L for Rs 1,499) 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.
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 3–4 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 90% of the labneh process. The only difference is patience.
Here is what sets labneh apart from other strained dairy products:
- Texture: Spreadable like cream cheese, but lighter and tangier
- Protein: About 11g per 100g — higher than Greek yogurt because more whey is removed
- Taste: Mildly tangy, slightly salty, clean and fresh
- Shelf life: Keeps for up to 2 weeks in the fridge when stored in olive oil
- 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.
Same Strainer, Three Products — Greek Yogurt, Hung Curd, and Labneh
The InstaCuppa Greek Yogurt Maker works for all three. Just change the straining time.
Indian Twist Variations
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 Greek Yogurt vs Hung Curd
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 | 3–4 hours | 6–8 hours | 24–48 hours |
| Texture | Thick, spoonable | Thicker, holds shape | Spreadable like cream cheese |
| Protein per 100g | 8–10g | 9–10g | 10–12g |
| 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 | Up to 2 weeks (in olive oil) |
| 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 3–4 hours and you get Greek yogurt. Leave it for 6–8 hours and you get hung curd. Keep it going for 24–48 hours and you get labneh. Same curd, same strainer, different patience.
Frequently Asked Questions
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?
Roll labneh into small balls (about 1 inch diameter), place them in a clean glass jar, and cover completely with olive oil. Sealed and refrigerated, this keeps for up to 2 weeks. The olive oil prevents oxidation and adds flavour. You can also store it flat in an airtight container without oil for about 5–7 days.
Can I use the whey that drains out during labneh-making?
Absolutely. You will get a lot of whey — roughly 250–300ml from 500g of curd. It is rich in protein, B vitamins, and minerals. Use it to knead roti dough, add to dal or soup, blend into smoothies, ferment idli batter, or water your plants. Do not discard it.
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.
Written by Saran Reddy, Founder — InstaCuppa
Questions? Reach out to us at support@instacuppa.com
