I live in Chicago, where the neighborhoods are lively and diverse, just like the restaurants that reside within them. Each part of the city has a delicious, unique cuisine to share. My exploration of these neighborhoods is how I discovered labneh. When it showed up on my plate at one of my now-favorite Middle Eastern restaurants, I couldn’t get enough of it. I was smitten, but also curious. How was it that this delicious food wasn’t available at my grocery store? And how come no one is talking about it? My labneh quest began years ago, and now it’s available at many nationwide grocery stores. Here’s what you should know about this underrated dairy product. 

What Is Labneh? 

“Labneh is a thick, creamy yogurt cheese that has been enjoyed for centuries across the Mediterranean and Middle East,” says Karim Halil of Yaza Foods. It’s similar to Greek yogurt in that it’s strained to remove excess whey, though it has noticeably more salt. “[Labneh has] a tangy, spreadable texture similar to cream cheese or sour cream,” Halil says. He adds that compared to regular yogurt, labneh is thicker and has a more concentrated flavor. 

How Is Labneh Made?

The process is relatively straightforward and begins by placing yogurt (traditionally made from goat’s milk, but cow’s milk is most commonly used in the United States) in cheesecloth or a fine-mesh strainer and allowing it to drain for several hours, says Sarah Nash, M.S., RD, LDN, a Chicago-based dietitian. “While Greek yogurt is also strained, labneh is usually thicker and more concentrated in both texture and flavor,” she says. This difference in texture is typically because it’s strained for longer.

Is Labneh Nutritious?

The short answer is yes! Labneh has many of the same benefits of other cultured dairy products. A 2-tablespoon serving offers 3 grams of protein, roughly the same amount as Greek yogurt, plus a boost of calcium and B vitamins., Nash says that because it’s yogurt-based, labneh is also a source of probiotics, which support gut health. Finally, labneh is generally lower in lactose than traditional yogurt and Greek yogurt. So, if lactose intolerance is an issue, Nash says to give labneh a try.

While labneh offers several nutritional benefits, it also has some potential downsides. First, it can be high in saturated fat depending on what type of milk is used. Labneh is typically made with whole milk, though low-fat varieties also exist. Another nutrient to be aware of is sodium. Salt is a key ingredient in labneh, and the amount used varies among brands. I’ve seen options with as little as 100 milligrams of sodium per ounce, and others with upward of 500 mg. The moral of the story? Read labels and choose a product that aligns with your health goals. 

How to Enjoy Labneh

If you’ve never had labneh, I suggest enjoying it the traditional way: on a plate, drizzled with olive oil and dusted with za’atar. This is exactly how I had it years ago at my favorite restaurant, and it’s how Halil recommends trying it, too. Swipe it up with pita bread or vegetables and get familiar with the texture and flavor.

After that initial experience, experiment! Halil says labneh adds a great protein boost to salad dressings and makes a fantastic marinade for chicken. Nash likes using it in Mediterranean-inspired wraps with grilled chicken. For a sweeter twist, she’ll top it with a drizzle of honey and fresh berries or chopped pistachios for a delicious, balanced breakfast or snack. I also like using labneh as a spread for sandwiches, swapping it in for cheese or other creamy spreads. It’s delicious on bagels, too, since it has a similar tang and saltiness to cream cheese. It also makes a great base for dips. Just add a variety of herbs, citrus and garlic for a flavorful after-school snack or weekend party!

How Long Does Labneh last?

Halil recommends enjoying Yaza labneh within seven days but adds, “It will be fine until the expiration date if you keep it refrigerated and don’t leave it out for too long.” Other brands may last just as long, but check product packaging to verify.  

If you notice a pool of liquid forming on top of your labneh, don’t worry! It’s just the whey liquid separating from the solid labneh, says Halil. “Just like yogurt, stir it back in, and it will not affect the flavor or texture,” he adds. 

Where Can You Find Labneh?

While it’s not the most popular product in the dairy case, a few brands are trying to change that—or at least make it easier to find. I’ve had good luck finding labneh at large chain grocery stores, where it’s often placed alongside hummus and other dips. It can also be found at Middle Eastern grocery stores and some online grocery services. If you’re still coming up short in your quest for labneh, you can reach out to the manager of your local supermarket and ask them to consider carrying it. Not ready to invest in a full tub? Head to your nearest Middle Eastern restaurant to see if it’s listed on the menu. 

The Bottom Line

If you’re looking for a new way to enjoy dairy, consider giving labneh a try. Its tangy flavor and thick texture make it ideal for dipping, but it’s also delicious in salad dressings and as a spread for sandwiches. Look for it in your grocery store in the refrigerated section and start experimenting!