Labneh From Yogurt Or Kefir
Creamy, tangy, and packed with probiotics, labneh is a delicious Middle Eastern yogurt cheese made by simply straining fermented yogurt or kefir. It’s thick like cream cheese but light and protein-rich — perfect as a spread, dip, or savory base for bowls and wraps. This easy recipe turns homemade yogurt or kefir into a gut-loving fast food you’ll always want in your fridge!I love it spread on sourdough, swirled into soups, or dressed up with herbs and olive oil. You’re going to love how easy and nourishing this is — a little fermentation magic you can make in your own kitchen. Check out the Sourdough Naan Bread recipe for dipping! You can make this yogurt in a yogurt maker, 
or—just like I did in the video below—in an Instant Pot using the yogurt setting. I love making a full gallon each week, and the Instant Pot makes it so easy to ferment larger batches perfectly every time!
or—just like I did in the video below—in an Instant Pot using the yogurt setting. I love making a full gallon each week, and the Instant Pot makes it so easy to ferment larger batches perfectly every time!Servings: 4 cups
Equipment
- Yogurt Strainer Set: Bowl and Pouch (used in this video with a Nylon Pouch) or
- Cheese Cloth or
Ingredients
- 4 cups Yogurt Skyr, Greek, or Kefir
- 1 teaspoon Celtic sea salt (optional)
Toppings
- Olive Oil
- Za’atar seasoning
- Fresh Herbs
Instructions
Option 1 — Using a Coffee Filter and Strainer
- Place a basket-style coffee filter in a strainer and place the strainer in a bowl. Pour prepared L. reuteri Yogurt into the coffee strainer. The bowl will catch the whey, which is the liquid that will drop through the filter. Cover and place in the fridge overnight or 24 hours for firmer cheese.
- The next day, you will have a beautiful lump of cheese in the filter. Check out what to do with extra kefir whey in the notes.
- Remove the cheese from the strainer. You can use the cheese immediately or place it in an airtight container in the fridge.
- You can also add herbs, za'atar, which is the traditional seasoning, for Labneh. It’s so easy to customize, and it always feels like you’re making something extra special, right in your own kitchen.
- Option 2— Kefirko Yogurt and Cheese Strainer
- If using the Kefirko Yogurt and Cheese Strainer, place the yogurt in the cheese strainer. Cover with the lid and let it strain for four to six hours.
- Once most of the whey has naturally drained off, add the Kefirko spring press and let it drain for at least 12-14 more hours and longer if you want it super thick. It will gently press out even more whey, helping you create a firmer, thicker labneh. It’s such a handy tool, especially when you want that rich, spreadable consistency. Proceed to step 3 under "Option 2-Using a Coffee Filter and Strainer."
- Biotic Pro Members! Check out the Sourdough Naan Bread recipe for dipping!
Video
Notes
I normally get 2 cups of whey and 2 cups of cheese out of the 4 cups of yogurt.
💧 Don’t toss the whey! It’s full of probiotics and can be used in smoothies, soups, ferments, or even as a natural garden fertilizer. I’ve put together some of my favorite ideas for using extra whey here: https://www.culturedfoodlife.com/9-ways-to-use-extra-kefir-whey/
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