Homemade Labneh Cheese
Naomi Sherman- Ready in 1d
- 3.2 g net carbs
- 90 kcal
- Serves 12
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I love labne, or labneh, depending on how you choose to spell it. There’s just something so cool about taking a tub of yoghurt, straining it and ending up with a smooth, creamy, tangy spread that can be spooned onto or into so many things.
You can flavour the finished labne in any way that you choose; I like to add extra lemon to mine but you can add chopped herbs, chilli flakes, cracked pepper…the possibilities are endless.
If you leave the labne straining for an additional 24 hours, you can roll it into balls, coat them in herbs or spices and store them in jars covered with olive oil.
This looks incredible but I’ve yet to discover the patience to wait the extra day. If you do this, I’d love to hear how it is. I love to make a batch of low carb cheesy crackers to dip into my labne as a treat or dollop it over my lunchtime avocado. Enjoy!
Step-by-step
Combine the yoghurt, lemon juice and salt in a bowl.
Place a strainer, lined with a clean cloth or muslin, over a large bowl.
Pour yoghurt into the strainer, gently fold the cloth over the top.
Place in refrigerator for 24 hours to strain.
Or leave for up to 48 hours if you’re going to make the labne balls using your hands. You can use the leftover whey to keep your mayo fresh for weeks.
Once strained, add any additional seasonings, spoon into containers, swirl the top with the back of a spoon and drizzle with the olive oil.
Store in the refrigerator for up to 5 days. Labne balls in oil can be stored in the refrigerator for up to 2 months.
Recipe
Homemade Labneh Cheese
★★★★★4.8Creamy labneh cheese, also known as strained Greek yogurt cheese, made in a few simple steps and using just 4 ...
- Hands on
- 30m
- Overall
- 1d
- Servings
- 12
- 3.2 g
- Net carbs
- 7.5 g
- Protein
- 5.3 g
- Fat
- 90
- kcal
Ingredients makes 12 servings
Instructions
Combine the yoghurt, lemon juice and salt in a bowl.
Place a strainer, lined with a clean cloth or muslin, over a large bowl.
Pour yoghurt into the strainer, gently fold the cloth over the top.
Place in refrigerator for 24 hours to strain.
Or leave for up to 48 hours if you’re going to make the labne balls using your hands. You can use the leftover whey to keep your mayo fresh for weeks.
Once strained, add any additional seasonings, spoon into containers, swirl the top with the back of a spoon and drizzle with the olive oil.
Store in the refrigerator for up to 5 days. Labne balls in oil can be stored in the refrigerator for up to 2 months.
Nutrition per serving, about ¼ cup
Carbs 14%Protein 33%Fat 53% of calories
- Net carbs
- 3.2 g
- Total carbs
- 3.2 g
- Fiber
- 0 g
- Sugars
- 3.2 g
- Protein
- 7.5 g
- Fat
- 5.3 g
- Saturated fat
- 2.7 g
- Calories
- 90 kcal
- Sodium
- 78 mg · 3.38% RDA
- Magnesium
- 10 mg · 2.56% RDA
- Potassium
- 213 mg · 10.7% EMR
Nutrition by ingredient
| Per about 1/4 cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Yogurt, plain (full-fat, Greek style, 5% fat) | 3.2 g | 7.5 g | 4.2 g | 80 |
| Lemon juice, fresh | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Olive oil, extra virgin | 0 g | 0 g | 1.1 g | 10 |
| Total | 3.2 g | 7.5 g | 5.3 g | 90 |
Serving size about 1/4 cup
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (7)
Thank you for this. We have a family cow, so raw, fresh milk is a very important part of my diet, and labneh is something that I make daily, so this is perfect that I am able to add this to my keto diet! I make mine sweet, by using a small amount of XyloSweet and vanilla and occasionally fruits or nuts. Really tasty, healthy, and a huge comfort food!
Thanks for sharing this Erin!
hi there,
i was wondering if you could clear this up for me, different sites say different things, but if you make the labne balls and pop them in olive oil, do they have to be stored in the fridge?? how long do they last in the fridge? and how long (if possible) can you store them in the cupboard?
Hi Lu, I would definitely store them in the fridge - I wouldn't risk storing them at room temperature. They should last for at least a week but may last even longer if there is a fat layer on top.
Wow! This was awesome!!! I put it on top of your broccoli soup this week, and it was amazing. I’m making more this week, and I’ll plan my menu based on what I can put this on! I’m a vegetarian Keto-er, which can be tricky. Recipes like this make it totally doable though. Thank you!!!
I saw this post and got so excited. I’m Middle Eastern (Palestinian) and I’ve been eating Labneh everyday since I was little. It’s such an important food for Arabic breakfasts. Starting the Keto diet just got A LOT easier. I cannot wait to try this!
That is great! I hope you like it, Sumer! 😊