Easy Homemade Labneh Recipe (With Garlic)

Making your own homemade labneh with garlic is easier than you might think. This recipe comes out silky, rich, garlicky and creamy.

Spreads, dips and sauces are some of the pantry staples I like to make from scratch. When I can of course! These particular staples, when store-bought, are typically loaded with thickeners, additives, sugar, gluten etc. While I try not to be too intense and strict with what I eat, I do find that, when eating for perimenopause, swapping store bought items like dips and spreads, for homemade alternatives makes a big difference in my life.

This labneh with garlic recipe is so incredibly simple. it slots right into my breakfast prep, makes an easy afternoon snack with veggies or on a slice of sourdough toast and so on.

Here's my recipe for labneh toast, if you need a little inspiration for what to make with your fresh labneh!

If you're into making condiments from scratch, as part of your meal prep, try this berry sauce and my blueberry compote (no sugar) next!

Jump to:

• Ingredients
• Instructions
• Substitutions and Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Related
• Condiments

Ingredients

• Greek yogurt: The Greek yogurt from The Gourmet Greek is my go-to. Their yogurts strain beautifully into homemade labneh and don't contain loads of nasties and fillers like other brands.
• Garlic: You'll need a whole head of garlic head of fresh garlic for this recipe.
• Seasonings: I like to season my garlic with salt, pepper, fresh herbs like thyme or rosemary but you can add other spices if you like.
• Oil: I add a bit of olive oil into the jar with the labneh dip to help it "keep" for longer. This isn't necessary if you plan to eat it quickly. Avocado oil is great, too.

See recipe card for quantities.

Instructions

Step 1: Gather your ingredients. Add your yogurt to a large mixing bowl and season it with salt. Stir the salt through the yogurt.

Step 3: Grab a piece of muslin cloth and line a deep mixing bowl with it. Add the salted yogurt mixture and knot or tie the muslin cloth together so that it forms a ball.

Step 4: Lift the bundle up and place a sieve over the bowl. Load the top of the homemade labneh with plates and bowls to weight it down. Pop the labneh in the fridge to drain the whey.

Step 5: When ready, remove the plates (weights), remove the bundle of labneh. Use the whey at the bottom of the bowl for baking. I like to freeze mine and use it later.

Step 6: For the garlic: Cut the garlic head horizontally in half. Season with salt and pepper and drizzle with a little oil and herbs. Bake it for about 45 minutes to an hour until soft and shishy. Once cool, squeeze the head and squish out the soft garlic cloves. Keep them to one side.

Step 7: Add the labneh to a bowl and mix it with metal spoon until light and creamy. Squish in the garlic cloves and stir them into the labneh. Bottle the labneh in a sterilized jar and top it with a little oil. Store your labneh with garlic for about 2 weeks.

Substitutions and Variations

• Garlic: Instead of garlic, mix in caramelized onions or soft, braised leeks.
• Make it spicy: Add in ½ a teaspoon of red pepper flakes or a ¼ teaspoon of chili flakes.
• Herby: Stir in some fresh thyme or oregano into your garlic labneh.

Equipment

The only thing of note for your labneh with garlic is the muslin cloth (or cheesecloth). To strain your muslin cloth, you need a cloth like muslin which allows the yogurt to slowly drip and strain out the whey.

You'll also need a sterilized jar to store it in. I like to clean and boil my jars, then dry them in the oven at a low temperature for an hour before using them. Remember to sterilize the lid, too.

Storage

Stored garlic labneh in a sterilized jar with the olive oil, my labneh keeps beautifully in the fridge for 2 weeks.

You can also freeze garlic with labneh (in a freezer safe container) for up to 3 months.

FAQ

Related

Looking for other recipes like this? Try these: