Labneh
labne · labaneh · labneh bil zayt
Labneh: what every chef needs to know
Hard to imagine a kitchen without Labneh — a fresh Levantine yoghurt cheese prepared by straining whole yoghurt through cheesecloth for 24–48 hours to remove the whey. The result is a thick, creamy consistency comparable to soft cream cheese, but with the characteristic fresh tang of yoghurt. Labneh is a staple of Levantine cuisine (Lebanon, Syria, Jordan, Palestine, Israel) and is served as a mezze dip with olive oil, za'atar and olives. The name derives from the Arabic word for milk. Labneh can also be rolled into balls and preserved in olive oil with herbs; in this form it keeps for weeks. In commercial kitchens, labneh is versatile as a substitute for cream cheese, as a sauce component for meat and fish, as a dessert base and as a textural contrast on tartines or plates. Straining labneh in-house from fresh Greek or Turkish yoghurt is technically simple and highly cost-efficient. Store fresh labneh for a maximum of 7–14 days at 2–8°C (36–46°F); labneh preserved in olive oil keeps at room temperature for weeks.
Labneh: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC strained yogurt approximation); NEVO 2021 code 0571 (yoghurt vol, afgedruipt) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC strained yogurt approximation); NEVO 2021 code 0571 (yoghurt vol, afgedruipt).
Labneh: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic Levantine mezze: labneh spread on a plate, drizzled with olive oil, sprinkled with za'atar and served with Arabic flatbread.
Poached eggs in spicy tomato sauce, finished with a spoonful of labneh for creaminess and temperature contrast.
Rolled labneh balls coated in za'atar and red pepper flakes, preserved in olive oil; served as tapas or as part of a mezze platter.
Labneh: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Line a sieve with cheesecloth or a clean tea towel over a bowl, pour in whole yoghurt (minimum 500 g), cover and drain in the refrigerator for 24-48 hours; 24 hours yields spreadable labneh, 48 hours yields firm labneh.
Roll thick labneh (drained 48 hours) into 3 cm balls, coat in za'atar or chilli flakes and place in a sterilised jar with olive oil; after 48 hours the flavours are fully integrated.
Blend labneh with fresh mint, garlic and lemon for a cold sauce; do not heat labneh — above 60°C the protein structure breaks and it loses its creamy texture.
Labneh: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Labneh: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; yoghurt base is available throughout the year.
Labneh: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Labneh: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Fresh, light rosé with red saute and a dry finish; the acidity matches the fresh, yoghurt-like brightness of labneh in a mezze context.
- Provence AOC
- Bandol Rosé AOC
Light Lebanese or Southern Rhône Cinsault; the fruity, low-tannin profile pairs well with the fresh acidity of labneh in Levantine dishes.
- Bekaa Valley (Libanon)
- Languedoc AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Labneh
How do I make labneh myself in the professional kitchen?
Hang whole Greek or Turkish yoghurt (minimum 3.5% fat) for 24–48 hours in a cheesecloth in the fridge. After 24 hours it is spreadable; after 48 hours firm enough to shape. Add salt to taste (approximately 1% of the weight).
Can labneh be heated?
Heating above 60°C (140°F) breaks the protein structure, causing labneh to separate into a grainy, watery mass. Always use labneh cold or at room temperature. Crème fraîche or mascarpone is more suitable as a hot sauce base.
How does labneh differ from Greek yoghurt?
Labneh is more thoroughly strained than Greek yoghurt and has lower moisture content, making it firmer and richer in flavour. Greek yoghurt (10% dry matter) is thinner than labneh (20–30% dry matter). Labneh is suitable as a spreadable spread; Greek yoghurt is liquid enough for sauces.
At what temperature should you store Labneh?
Store Labneh at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Labneh professionally?
The primary professional technique for Labneh is strain (basis labneh make) at 2-8°C for 24-48 hours. Always verify core temperature with a calibrated probe thermometer.
Does Labneh contain allergens?
Labneh contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
