Why Labneh Should Replace Your Greek Yogurt

Greek yogurt is a staple in many homes. It’s valued for its tangy creaminess, health benefits, and versatility. If you’re looking for something with a little more body and complexity, consider switching out your Greek yogurt for labneh.

What is labneh? Raz Shabtai, chef at Mutra restaurant in North Miami, Florida, calls labneh yogurt’s more sophisticated older sibling.

“Yogurt is fermented milk strained once. Labneh is strained twice. That additional process gives labneh a thicker texture, and it generally has more acidity and a stronger flavor,” he says. He likens the two to tahini and hummus. “You can have tahini without hummus, but you cannot have hummus without tahini,” says the chef.

For Shabtai, that denser texture and complexity in flavors make labneh the core of Mediterranean cuisine when it comes to dairy. The chef likes to roll sheep’s labneh into small balls and preserve in a bath of olive oil and spices. It’s also great drizzled with some olive oil and sprinkled with zaatar and garlic for an easy and delicious spread.

If you eat yogurt for its gut-health benefits, labneh is just as rich in probiotics. According to Diane Han, MPH, RD, a weight management dietitian in San Francisco, since labneh is thicker, you don’t have to eat as much as yogurt to get your share of probiotics and protein. “A serving of Greek yogurt is a cup, while a serving of labneh is two tablespoons. You need to eat a lot less to get a bit more protein,” she says.

Han also notes to be mindful of the sodium content of labneh. Han does suggest that when using or making yogurt or labneh to mix in the whey (the liquid portion that rises to the top) rather than spilling it out. “The fermentation process continues in both lebneh and yogurt and the whey contains vitamins and minerals, particularly those that are water soluble.”

Raz Shabtai photo credit N.A. Photography

For chef Shabtai, there’s even a spiritual component to labneh. “To make labneh, you have to make sure the bacteria are right. You have to control it and strain it. I remember my dad used to make labneh in Jerusalem. It’s so much work. It’s a process. When you invest in something, there’s a beautiful outcome. When you taste labneh, you can feel the work of the person who made it,” he says.

Though not yet as widely popular as Greek yogurt, labneh is becoming more and more available with brands like Bezi and Yaza offering the rich milk-based spread in savory flavors such as “everything,” roasted garlic and mint, spicy chili, za’atar and olive oil. Recipes from producers include dips, frostings and as a topping for berries or potatoes.

If you haven’t tried labneh yet, Shabtai has a challenge for you. “Cut a cucumber. Make sure the cucumber is very cold. Dip it into some labneh drizzled with olive oil and chopped cilantro. You’re going to remember me for the rest of your life.”