🫙 Labneh

Labneh is a thick, slightly salty strained yogurt, common in Lebanon, Syria, Jordan, Palestine and neighbouring lands. The FAO describes it as laban mousafa, 'strained laban', a product between soured milk and cheese. The Codex Alimentarius classifies labneh as a concentrated fermented milk with a protein content of at least 5.6%.

The milk is fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, salted to about 1.5%, and hung overnight in a cloth bag so that the whey drains off. According to the FAO, labneh contains 18–23% dry matter, and its acidity, according to researchers, is 1.2–2.5% expressed as lactic acid. In factories, the whey is removed with a centrifuge, or the milk is concentrated by ultrafiltration before fermentation.

Lebanon also has an old variety, labneh anbaris. Raw goat's milk is fermented with salt in clay jars for months — from two to five — with fresh milk gradually added. The mass is then strained, rolled into balls and kept in glass jars, with or without olive oil.

According to the FAO, labneh is a favourite breakfast food in Syria, especially with olive oil. It is usually made from cow's milk, less often from goat's or sheep's milk.

Labneh or Greek yogurt? Both are strained fermented milk, but labneh is salted to about 1.5% and hung overnight in a cloth bag until it is as thick as soft cheese. Labneh or cheese? The FAO places it between soured milk and cheese, and the Codex classes it as a concentrated fermented milk with at least 5.6% protein, so it is not a cheese. Factory labneh varies widely: a survey of 116 products found fat from 2.7 to 45.6%, so compare labels rather than assume.

Look for “labneh” (also written labaneh or labne) in the chilled dairy section of supermarkets, delicatessens and Middle Eastern grocers, as tubs or as firm balls in jars under olive oil. The simplest labneh is just milk, starter culture and salt. About two thirds of 116 surveyed factory products contained stabilisers or preservatives, so read the ingredient list, and treat a long shelf life as a sign of heat treatment after fermentation.

Why it matters to you. Factory labneh varies widely: in a survey of 116 products, fat content ranged from 2.7 to 45.6%, and about two-thirds contained stabilisers or preservatives. The simplest labneh is just milk, starter culture and salt. Traditional labneh keeps for 10–15 days at 4 °C; a long shelf life on the pack means heat treatment after fermentation.