Homemade Labneh Recipe

Name: Homemade Labneh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Labneh; 6 cups plain Greek yogurt; 1 teaspoon sea salt; 1 tablespoon aji pepper paste; Toppings; 10-15 roasted hazelnut chopped into small pieces; few sprigs of dill, chopped; 2 tablespoons pomegranate seeds; 1 tablespoon sumac; extra virgin olive oil

Servings: persons

Labneh
6 cups plain Greek yogurt
1 teaspoon sea salt
1 tablespoon aji pepper paste
Toppings
10-15 roasted hazelnut chopped into small pieces
few sprigs of dill, chopped
2 tablespoons pomegranate seeds
1 tablespoon sumac
extra virgin olive oil

1
Use a large square of cheesecloth.
2
Place over strainer or colander
3
In another bowl mix yogurt, salt and pepper paste.
4
Put mixture into a strainer with cheesecloth and tide. Put everything over a large bowl in refrigerator for 1-2 days. The longer that the cheese is left, the firmer it becomes.
5
Fill a serving dish with labneh.
6
Sprinkle hazelnut, dill, pomegranate seeds and sumac over the labneh.
7
Drizzle some good olive oil over everything.
8
Serve with pita chips, vegetables and fruit.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Labneh, 6 cups plain Greek yogurt, 1 teaspoon sea salt, 1 tablespoon aji pepper paste, and more.

Yes, Homemade Labneh falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Labneh

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