Turkish Herb Labneh - Creamy Strained Yogurt Cheese

Name: Turkish Herb Labneh - Creamy Strained Yogurt Cheese
Prep time: 20 min
Cook time: 720 min
Total time: 740 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g plain Turkish yogurt; 1 tsp salt; 2 tbsp fresh dill; 2 tbsp fresh mint leaves; 3 tbsp fresh parsley; 1 clove garlic; 1 tsp lemon juice; 2 tbsp extra virgin olive oil

Otlu Labneh

This silky, tangy labneh combines the rich creaminess of strained yogurt with fresh herbs like dill, mint, and parsley. The smooth white cheese is flecked with vibrant green herbs, creating an elegant spread. Perfect for breakfast or meze, it offers a lighter alternative to regular cheese while delivering intense flavor.

Recipe Details

Prep 20 min

Cook 12h

Servings 4

Difficulty Easy

Nutrition per Serving

95 Calories

6g Protein

7g Fat

4g Carbs

Labneh has been a cornerstone of Turkish breakfast tables for centuries, originally created as a way to preserve yogurt longer by removing excess whey. This herb-infused version elevates the simple strained cheese into something extraordinary. The process transforms regular yogurt into a luxuriously thick, cream cheese-like consistency with a distinctive tang that's more pronounced than regular yogurt but milder than feta. Fresh herbs add bursts of bright, aromatic flavor that complement the rich dairy base perfectly. The texture is smooth and spreadable, yet firm enough to hold its shape when dolloped. The aroma is fresh and herbaceous, with hints of garlic and lemon that awaken the palate. Each bite delivers creamy richness followed by the clean, bright notes of fresh herbs. This labneh works beautifully as a breakfast spread on warm bread, as part of a meze spread, or as a healthy snack with vegetables. The cooling properties make it especially refreshing during warm weather, while the protein-rich base provides satisfying sustenance that keeps you full for hours.

Ingredients

500 g plain Turkish yogurt
1 tsp salt
2 tbsp fresh dill
2 tbsp fresh mint leaves
3 tbsp fresh parsley
1 clove garlic
1 tsp lemon juice
2 tbsp extra virgin olive oil

Instructions

Strain the yogurt

Line a fine mesh strainer with cheesecloth or clean kitchen towel. Mix yogurt with 1/2 tsp salt and pour into the lined strainer over a bowl. Refrigerate for 8-12 hours until thick and spreadable, resembling cream cheese consistency. Do not press or squeeze the cloth as this will make the labneh grainy.
Prepare fresh herbs

Wash and thoroughly dry all herbs using paper towels or salad spinner. Remove thick stems from parsley and mint. Finely chop dill, mint, and parsley into 2-3mm pieces for 2-3 minutes. Herbs should be evenly minced without being bruised. Do not over-chop or the herbs will become mushy and lose their bright color.
Mince the garlic

Peel garlic clove and crush with flat side of knife. Finely mince into tiny 1mm pieces for 1 minute until it forms a smooth paste. The garlic should be almost pureed to distribute evenly throughout the labneh. Do not leave large chunks as they will create overpowering bites.
Combine ingredients

Transfer strained labneh to a mixing bowl. Add minced herbs, garlic, lemon juice, and remaining 1/2 tsp salt. Gently fold together with a spoon for 2-3 minutes until herbs are evenly distributed and mixture is uniform. Do not overmix as this will break down the creamy texture.
Rest and chill

Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This allows flavors to meld and develop fully. The labneh should taste well-seasoned with balanced herb and garlic flavors. Do not serve immediately as the flavors need time to marry properly.
Finish and serve

Transfer chilled herb labneh to serving bowl. Drizzle with olive oil and garnish with a few fresh herb leaves if desired. Serve at cool room temperature for 5-10 minutes before serving for best flavor. Do not leave at room temperature for more than 2 hours to maintain food safety.

Tips

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Cooking Tips

Use full-fat yogurt for the creamiest texture - low-fat versions will result in a grainy, less satisfying labneh that doesn't hold together well.

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Alternatives

Replace fresh herbs with 1 tbsp dried herbs mixed with 1 tbsp chopped green onions for a different flavor profile that's still aromatic and fresh.

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Serving & Storage

Serve with warm pita bread, cucumber slices, or as part of a Turkish breakfast spread. Store covered in refrigerator for up to 5 days - the flavors actually improve after the first day.