Labneh — Strained Goat's Milk Yogurt Spread
Labneh is yogurt with its whey removed — strained until it reaches a thick, cream cheese-like consistency that is simultaneously a fresh cheese, a dip, and a spread. It's one of the most ancient dairy preparations in the Middle East and Levant, and it requires no cooking: just time, a cheesecloth, and good yogurt.
Made with goat's milk yogurt it's tangier and more complex than the cow's milk version, with a characteristic grassy note. The olive oil and za'atar finish is the canonical Levantine presentation.
Ingredients
- 500g goat's milk yogurt (full-fat, plain, with live cultures)
- ½ tsp flaky salt
- 3 tbsp extra-virgin olive oil to finish
- Za'atar, Aleppo pepper, or sumac to finish
- Optional: crushed dried mint, chili flakes
Method
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Salt the yogurt. Stir ½ tsp salt into the yogurt — this draws out moisture and seasons the labneh as it strains.
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Set up to drain. Line a colander or sieve with a double layer of cheesecloth or a clean kitchen towel. Spoon in the salted yogurt. Gather the edges and tie loosely, or cover with plastic wrap. Set over a bowl — the whey will drip out as it strains.
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Refrigerate and strain.
- For a spreadable dip: 8–12 hours
- For a firm, rollable cheese: 24–48 hours The longer it strains, the thicker and more concentrated the flavor.
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Serve. Spread in a wide bowl or plate. Make a well in the center. Fill with olive oil. Dust generously with za'atar, sumac, or Aleppo pepper. Serve with raw vegetables, whole-grain pita, or olives.
What can go wrong: Using low-fat yogurt produces watery labneh that never sets properly — the fat is essential for texture. Not salting before straining produces bland labneh. Straining at room temperature (not refrigerated) risks the yogurt souring too quickly — always strain cold.
Science Notes
Straining yogurt concentrates its probiotic content — the live Lactobacillus and Streptococcus thermophilus cultures present in the original yogurt are concentrated as water is removed. Clinical studies of probiotic fermented goat's milk have shown significant reductions in oxidative stress markers associated with cardiovascular aging. The whey removed during straining contains some water-soluble B vitamins and whey protein — the tradeoff for the concentrated probiotic content and improved texture is nutritionally neutral.
Za'atar (if used) contains thymol and carvacrol from thyme, and sumac contains gallic acid and anthocyanins — both are polyphenol sources that complement the probiotic action of the labneh and the anti-inflammatory properties of olive oil.
Nutrition Highlights
- Concentrated probiotic cultures: From goat's milk yogurt — Lactobacillus strains that survive gastric transit; modulate gut microbiome composition
- Medium-chain fatty acids (capric, caprylic): From goat's milk fat — antimicrobial; support gut epithelial integrity
- Oleocanthal: From EVOO finish — COX inhibitor
- Gallic acid + Carvacrol: From sumac/za'atar garnish — polyphenol antioxidants; complementary anti-inflammatory action