Keto labneh yogurt cheese is a keto-friendly, thick, creamy, and tangy cheese made by straining yogurt. It’s perfect to use as a dip for veggies or as a spread on keto tortillas and flatbreads!
This yogurt strained cheese is so easy to make and so mouth-wateringly good! It’s great to serve for a crowd, I guarantee you won’t have any leftovers, it’s that delicious.
But it’s also perfect to make a batch to have on hand during the week as a replacement for cream cheese!
All you really need to make low carb labneh yogurt cheese is two ingredients: full-fat Greek yogurt and salt! And, of course, something to strain the yogurt with such as cheesecloth or muslin.
I like to serve my keto labneh cheese the traditional Middle Eastern way, drizzled with some lemon juice, high-quality olive oil, and lots of zaatar seasoning. The addition of olive oil is what increases the fat and keeps it keto!
But you could also get creative and add some other flavors, such as minced garlic or chives.
In case you don’t know, most carbs in Greek yogurt are in the whey liquid so once it’s removed in the straining process it makes for a low carb spreadable cheese similar to cream cheese.
If you’re looking for an easy keto-friendly tortilla or flatbread to enjoy your yogurt cheese with then our Keto Tortillas recipe is perfect for you!
It’s flexible and great for dipping and spreading cheese on! And, if you love Mediterranean cuisine then you’ll also enjoy our Keto Sumac Harissa Chicken made with warm spices and a kick from harissa paste!
Keto Labneh Yogurt Cheese
If you’ve never heard of Labneh or yogurt cheese, I won’t blame you, to be honest, I only discovered (and fell in love with) it last year!
Maybe the name labneh isn’t familiar to you but don’t let the name confuse you, it’s basically just yogurt cheese.
After trying this creamy, tangy cheese I knew I had to make some for my family, and boy was it a hit!
I served it with my keto flatbread and sumac caramelized red onions and they devoured it all in no time! It was such a hit that they have not stopped requesting it since!
So of course, I had to share this recipe with you all because it’s so incredibly easy to make with such a great payoff!
If you’re a fan of trying new things, this labneh yogurt cheese is the perfect one to try!
In case you don’t know what labneh is, it originates from North Africa and the Middle East. It’s a thick dairy product similar to cream cheese but tangier as it’s made by straining yogurt until all of the whey separates.
The result is a thick and creamy cheese spread that is perfect for keto!
Yogurt cheese can be used as a replacement for cream cheese, like I said before; it’s amazing on keto tortillas and flatbreads!
But you can also use it instead of goat cheese or sour cream for your low-carb recipes. It adds a tangy, bright flavor to any dish. It’s also amazing dotted onto salads!
How To Make Keto-Friendly Labneh Yogurt Cheese
Making this keto-friendly yogurt cheese is super simple and the hardest part is waiting 24 hours for it to strain!
To make your labneh cheese you’ll simply mix the salt into your full-fat Greek yogurt, you can do this right in the container!
Next, take a bowl and place a strainer over it, and then lay a couple of layers of cheesecloth or muslin over the strainer.
Wrap the yogurt in the cheesecloth, wrapping and tying the ends of the cheesecloth around a wooden spoon.
Then it’s a matter of suspending the yogurt over the bowl and strainer. I like using the wooden spoon to ensure that the cheese doesn’t touch the whey that is collected in the straining process.
Place the yogurt cheese bundle in your refrigerator to strain.
After 24 hours you will have a delicious labneh keto-friendly yogurt cheese that is set and ready to go!
Once the yogurt has fully strained, all you need to do is discard the whey (the liquid that has been strained out) and serve! I told you it was easy!
I like to create a little well in the cheese and add a generous amount of olive oil, zaatar seasoning, a little lemon juice, and a sprinkle of pinenuts.
Ingredients Needed for Keto Yogurt Cheese
The following are the ingredients you’ll need to make this keto yogurt cheese. Note that the full printable recipe card is at the bottom of the page.
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- Whole fat plain Greek yogurt
- Sea salt
- Olive Oil
- Lemon juice
- Za’atar seasoning
- Pinenuts (optional garnish)
I sure hope you will make this keto-friendly labneh yogurt cheese. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
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- 24 ounces of whole fat Greek yogurt
- 1 teaspoon of sea salt
- 1/4 cup of olive oil
- 2 tablespoons of zaatar
- 2 teaspoons of lemon juice
- 2 tablespoons of pine nuts (optional garnish)
- In a medium bowl or the yogurt container, add the salt to the full-fat Greek yogurt and mix well.
- Place a strainer over a large bowl and lay a couple of layers of your cheesecloth or muslin over the strainer.
- Pour the prepared yogurt into the cloth and take the ends of your cheesecloth and tie them together. Wrap the yogurt in the cheesecloth, wrapping and tying the ends of the cheesecloth around the wooden spoon.
- Suspend the yogurt over the bowl and strainer. I tied the cheesecloth around a wooden spoon to ensure that as the whey liquid is removed from the yogurt it does not touch the bottom of the bowl and the whey is reabsorbed into cheese.
5. Place the yogurt cheese bundle in your refrigerator for 24 hours.
6. After 24 hours, discard the whey (the liquid that has been strained out) and transfer your keto yogurt cheese to a small dish.
7. Create a well in the center of the cheese and drizzle the olive oil and lemon juice over the cheese and sprinkle with za'atar seasoning and pinenuts.
8. Store your labneh cheese in a sealed container in the refrigerator for up 10 days.
If you want a thicker cheese, strain for 48 hours. And if you just can't wait to have your keto yogurt cheese, straining overnight for a minimum of 12 hours will still produce a creamy cheese that won't be as thick but just as delicious.
NOTE: a serving is two tablespoons of labneh yogurt cheese.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 6.4gSaturated Fat: 1.8gCholesterol: 3mgSodium: 210mgCarbohydrates: 1.4gNet Carbohydrates: 1.4gFiber: 0gSugar: 1.5gProtein: 6.9g