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A bowl of homemade whipped labneh with a smooth, creamy texture, drizzled with olive oil and sprinkled with za’atar. It rests on a modern kitchen countertop, surrounded by a spoon, cloth napkin, and a rustic wooden cutting board. The lighting is natural and slightly uneven, giving it an authentic, homemade feel.

Whipped Labneh: A Creamy Delight for Every Meal

Kathleen ron
Whipped labneh is a light, airy version of traditional strained yogurt, offering a smooth and creamy texture that's perfect as a dip, spread, or dessert topping. This simple yet elegant dish is packed with flavor, customizable, and incredibly easy to prepare at home!
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Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 people

Ingredients
  

Base Ingredients:

  • 2 cups full-fat plain Greek yogurt or any thick plain yogurt
  • ½ teaspoon salt optional, enhances flavor
  • 1 tablespoon olive oil optional, for extra creaminess
  • 1 tablespoon lemon juice optional, adds brightness
  • Flavor Add-Ins Optional

Savory Options:

  • 1 teaspoon za’atar sumac, or cumin
  • ½ teaspoon minced garlic
  • 1 tablespoon chopped fresh herbs dill, basil, or parsley

Sweet Options:

  • 1 tablespoon honey or maple syrup
  • ½ teaspoon cinnamon or vanilla extract
  • Fresh fruit or crushed nuts for garnish

Instructions
 

1️⃣ Strain the Yogurt

  • Prepare a strainer: Line a fine-mesh sieve with cheesecloth, a nut milk bag, or a coffee filter.
  • Add the yogurt: Spoon the yogurt into the lined sieve and sprinkle with salt.
  • Let it drain: Place the sieve over a bowl to catch the whey and refrigerate for 12-24 hours.
  • 12 hours: For a softer, spreadable consistency.
  • 24 hours: For thicker, cream cheese-like labneh.

2️⃣ Whip the Labneh

  • Transfer to a bowl: After straining, move the thickened yogurt to a mixing bowl.
  • Whip until fluffy: Using a hand mixer, stand mixer, or whisk, beat the labneh on medium speed for 2-3 minutes until light and airy.
  • Add liquid ingredients: Slowly drizzle in olive oil and lemon juice while whipping to create a smoother texture.
  • Season to taste: Mix in herbs, spices, or sweeteners based on your preference.

3️⃣ Serve & Enjoy

  • Transfer to a serving dish: Drizzle with olive oil, sprinkle with nuts, or add a touch of honey.
  • Enjoy immediately or store in an airtight container in the refrigerator for up to 5-7 days.

Pro Tips for the Best Whipped Labneh

  • Use full-fat yogurt – Low-fat versions won’t achieve the same creamy richness.
  • Strain longer for extra thick consistency – A full 24 hours will create a texture similar to cream cheese.
  • Whip while chilled – Cold labneh holds air better, making it fluffier.
  • Don’t overwhip – Overmixing can cause the labneh to break down and become runny.
  • Experiment with flavors – Try different herbs, spices, or sweet ingredients to customize the taste.

🌶️ Flavor Variations & Serving Ideas

    Savory Variations

    • Mediterranean Labneh: Mix in za’atar and sumac, drizzle with olive oil.
    • Garlic & Herb: Blend in roasted garlic, dill, and chives.
    • Spicy Kick: Add crushed red pepper flakes and smoked paprika.

    Sweet Variations

    • Honey & Cinnamon: Stir in honey and a pinch of cinnamon.
    • Berry Bliss: Fold in mashed raspberries or blueberries.
    • Citrus Infusion: Add orange zest and a drizzle of maple syrup.

    How to Use Whipped Labneh

    • As a Spread: Perfect on toast, bagels, or sandwiches.
    • As a Dip: Serve with pita bread, crackers, or fresh veggies.
    • As a Side Dish: Pairs beautifully with grilled meats, kebabs, or roasted veggies.
    • As a Dessert: Use as a cheesecake base, topping for fruit, or layered in parfaits.
    • In Cooking: Stir into pasta, grain bowls, or soups for a creamy finish.

    ❓ FAQs

    • Q: Can I use non-dairy yogurt?
    • Yes! Coconut, cashew, or almond yogurt works well—just make sure it's unsweetened and high in fat for the best consistency.
    • Q: How long does whipped labneh last?
    • It stays fresh for 5-7 days in an airtight container in the refrigerator.
    • Q: Can I freeze whipped labneh?
    • Yes, but freezing may slightly change the texture. If frozen, thaw in the fridge and re-whip before serving.
    • Q: What if my labneh is too thick?
    • Simply mix in a splash of olive oil, milk, or water to adjust the consistency.

    📌 Final Thoughts

    • Whipped labneh is a light, airy, and tangy delight that can transform your everyday meals. Whether you enjoy it savory or sweet, as a dip, spread, or topping, this easy recipe brings a creamy elegance to your kitchen.
    • Try it today and let us know your favorite variations!