What labneh is and why it works in desserts
Labneh is a strained yogurt popular across the Middle East. Straining removes much of the whey, leaving a thick, tangy, spreadable cheese-like texture, somewhere between yogurt and cream cheese. It is usually served savory, with olive oil and herbs, but its tang and creaminess make it a good base for sweet dishes. Think of it as a lighter-tasting alternative to cream cheese or mascarpone that needs little more than sweetener and fruit.
Sweet labneh
You can buy labneh, or make it at home with plain, full-fat yogurt.
To make it:
- Stir a pinch of salt (optional) into plain yogurt.
- Line a colander or sieve with cheesecloth, set it over a bowl, and add the yogurt.
- Cover and refrigerate. Straining for around 8 to 12 hours gives a thick, spreadable texture; a longer time makes it firmer.
- Discard the whey or save it for another use.
To sweeten it: stir in honey, maple syrup or powdered sugar, with a little vanilla, orange zest or rose water. Start with a small amount and adjust. One option is to sweeten the yogurt before straining, as some recipes do with maple syrup and vanilla.
Labneh dessert ideas
Berry labneh bowl
Spread sweetened labneh in a shallow bowl, swirl the top, and scatter with fresh berries, toasted coconut or nuts, and freeze-dried raspberries for crunch. Serve with shortbread or other biscuits, such as French sable cookies. Roasted fruit also works; see baking strawberries in the oven.
Labneh Basque cheesecake
Labneh can replace some or all of the cream cheese in a burnt Basque-style cheesecake, giving a tangier, slightly lighter flavor. Basque cheesecake is baked at a high temperature so the top browns deeply while the center stays soft. Recipes vary in how much labneh they use, so follow a tested one rather than substituting at random.
Labneh mousse
Fold sweetened labneh into whipped cream for a quick mousse, or flavor it with coffee or chocolate. Serve it with a crunchy element such as a crumble or a spoonful of fudge-like tahini sauce; our vegan tahini cake uses the same nutty flavor.
Other ideas
- Use as a filling for tarts, crepes or pastries
- Dollop on cake, pancakes or warm fruit
- Layer into parfaits with granola
- Freeze sweetened labneh with fruit puree for a frozen yogurt-style dessert
- Pair with honey and chopped nuts, a simple finish for a meal
- Serve with chestnut flavors; see roasted chestnut dessert recipes
Labneh versus Greek yogurt
Both are strained yogurts, but labneh is typically strained longer, so it is thicker and tangier. Greek yogurt is softer and can be used as a lighter substitute; if you want to firm it up, strain it for a few hours in cheesecloth. Nutrition varies by brand and fat level, so compare labels instead of assuming one is healthier. Full-fat versions of either will have more calories and saturated fat than low-fat ones.
Making cheesecake with labneh
Yes, you can. Labneh behaves like a firmer, tangier cream cheese, but it contains less fat and fewer stabilizers than many commercial cream cheeses, so it can be more delicate. Tips:
- Use a recipe developed for labneh when possible
- Bring ingredients to room temperature
- Avoid overmixing, which adds air and may cause cracking
- Chill thoroughly before slicing
Storage
Homemade or store-bought labneh keeps best in an airtight container in the refrigerator. Check the label for the use-by date on packaged labneh; homemade labneh is usually best within about a week. Desserts made with it should be kept chilled and eaten within a few days.
FAQ
Is labneh healthier than Greek yogurt?
Not necessarily. They are similar, and the numbers depend on the brand and fat content. Compare labels.
What should I do with labneh?
It can be spread on bread, used in dips, or sweetened for desserts such as bowls with fruit, cheesecake and mousse.
Can I make cheesecake with labneh?
Yes, particularly Basque-style cheesecake. Use a recipe designed for it for best results.
How do I make sweet labneh?
Strain plain yogurt in cheesecloth in the fridge until thick, then stir in honey or maple syrup and a little vanilla.