Skinnymixer’s Labneh features in the Mezze section of the cookbook SkinnyMediterranean.
The Labneh is a cookbook recipe & available below…
If you’ve never had labneh (pronounced LAB-neh) before, think of it as yoghurt meets cream cheese—thick, creamy, tangy, and ridiculously moreish. Spread it, dip it, dollop it… this Middle Eastern staple goes with nearly everything.
We’ve included this Labneh as part of our Mezze section in the SkinnyMediterranean cookbook – perfect for smearing on Pita Pocket Bread with Keftedes or Za’atar Spice Mix.
What to serve the Labneh with?
In our SkinnyMediterranean cookbook we serve the Labneh with Keftedes with hidden veg (p.35), Chicken Shawarma (p.81), Slow Roasted Pomegranate Molasses Lamb or spread on toasted Confit Artisan Bread (p.9). Sprinkle with Za’atar Spice Mix (p.4), drizzle with good-quality olive oil and use as a dip with flatbreads.
If there is any interest I was also thinking of developing a Turkish Eggs recipe to use this creamy deliciousness with?
How to Store?
Store in an airtight container in the fridge for up to 1 week. If strained until rolling consistency, submerge in olive oil in a sterilised jar it will keep for up to 1 month.
What you will need:
- Greek yoghurt
- salt
- nut milk bag, muslin cloth or clean kitchen cloth
- metal sieve (or Thermomix simmering basket!)
Dietary Variations
For this recipe we have variations for:
✔️ Lower Calorie
✔️ Low Fodmap
Want to know more about our SkinnyMediterranean cookbook?
Ready to take your tastebuds on a once-in-a-lifetime trip to the Mediterranean… without even leaving your kitchen? 
Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets 
All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
SkinnyMediterranean: Labneh
Equipment
- nut milk bag
- metal sieve
Ingredients
- 500 g Greek yoghurt
- ½ tsp salt
To Serve
- extra virgin olive oil
- fresh ripe tomato
- Za’atar Spice Mix (p.4)
- sumac
- chilli flakes
- fresh herbs
Instructions
Thermo Cooker
- Insert butterfly. Add yoghurt and salt to mixer bowl. Mix for 5 sec/speed 2/MC on or until just combined.
Conventional
- Add yoghurt and salt to mixing bowl and stir until just combined.
To make
- Line a sieve with a clean muslin cloth, nut milk bag or tea towel. Place over a bowl and pour in yoghurt. Gather edges and twist gently to secure, ensuring the bottom of the cloth isn’t touching the bowl.
- Place in the fridge and let it strain for 12–24 hr depending on how thick you want it.
- 12 hr = soft and spreadable, 24 hr+ = thick and rollable.
- Drizzle with olive oil and sprinkle with tomato, herbs or spices before serving.
- Serve with Keftedes with hidden veg (p.35), Chicken Shawarma (p.81) or spread on toasted Confit Artisan Bread (p.9). Sprinkle with Za’atar Spice Mix (p.4), drizzle with good-quality olive oil and use as a dip with flatbreads.
- Store in an airtight container in the fridge for up to 1 week. If strained until rolling consistency, submerge in olive oil in a sterilised jar it will keep for up to 1 month.
Notes
Nutrition
Dairy Free Labneh Results – Coming Soon!
— stay tuned for the yoghurts tested.
FAQ Section
Do I need a Thermomix® to make this?
No. The recipe includes thermomix and traditional methods .