Silken Roasted Garlic Labneh

Prepare to elevate your snacking and meal prep with a spread that’s both luxuriously creamy and bursting with savory flavor: **Roasted Garlic Labneh**. This delightful Middle Eastern yogurt cheese, infused with the sweet, mellow notes of slow-roasted garlic, offers a truly irresistible experience. Imagine thick, tangy labneh perfectly complemented by the rich depth of roasted garlic – it’s an unbeatable combination! This recipe isn’t just about taste; it’s about wholesome goodness. Pair this protein-rich, probiotic-packed labneh with the crispy, whole-grain goodness of Lundberg Family Farms Thin Stackers for a snack that nourishes your body and tantalizes your taste buds.

Looking for more culinary inspiration? Explore our Spicy White Bean Shakshuka for a hearty breakfast, or these delectable Greek Meatballs with Lemon Orzo for a comforting dinner.

My journey with labneh began in 2020, right around the time I launched my food blog. A friend’s glowing recommendation sparked my curiosity, and once I tried making it myself, there was no turning back. Labneh quickly became a staple in my kitchen, a versatile spread I now prepare at least once a month. It adds a delightful tang and creamy texture to my morning toast, and it’s an incredible topping for my Mediterranean Chicken Bowl. Beyond these, I love spreading it on crackers, enjoying it alongside scrambled eggs, or even incorporating it into savory sandwiches for an extra layer of flavor and creaminess.

This particular recipe for roasted garlic labneh takes an already fantastic base and elevates it to something truly special. The process of roasting garlic transforms its sharp pungency into a sweet, caramelized, and deeply savory essence. When folded into the tangy, rich labneh, it creates an unparalleled spread that’s both sophisticated and incredibly comforting. If you’ve never ventured into the world of homemade labneh, this recipe is the perfect introduction. It’s surprisingly simple to make and yields a product far superior to store-bought versions. Once you experience the magic of homemade labneh, adding roasted garlic will become your new favorite variation!

What is Labneh? The Creamy Secret of the Middle East

At its heart, labneh is a traditional Middle Eastern yogurt cheese, renowned for its incredibly thick, creamy texture and distinct tangy flavor. It’s essentially yogurt that has been strained to remove its whey (the liquid component), resulting in a concentrated, spreadable dairy product. The process typically involves straining good quality whole milk yogurt for an extended period, usually 24 to 48 hours. This prolonged straining not only achieves its signature density but also intensifies its characteristic tangy profile, making it a staple in Mediterranean and Middle Eastern diets for centuries.

For those unfamiliar with labneh, imagine the rich tanginess of Greek yogurt, but with a texture that rivals the smoothness and spreadability of cream cheese. However, labneh offers a more pronounced, brighter, and slightly sharper flavor than cream cheese, without being overly sour. It strikes a perfect balance between a fresh dairy product and a fermented delight, offering a culinary experience that is both refreshing and deeply satisfying.

Our roasted garlic labneh takes this classic to new heights. The sweet, umami notes from the roasted garlic beautifully complement labneh’s inherent tang. It’s an exceptional spread that pairs wonderfully with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs. Spoon it generously onto crisp rice cakes, a slice of rustic toast, or use it as a dip with vibrant crudités. Every bite delivers a fresh, crunchy, and tangy sensation that’s simply addicting.

The Art of Making Homemade Labneh: A Step-by-Step Guide

While labneh might seem exotic, the process of making it at home is remarkably straightforward and incredibly rewarding. There are various techniques, but my preferred method consistently yields perfect results:

Ingredients:

• 32 oz (approximately 907g) good quality whole milk yogurt (plain, unsweetened)
• 1 teaspoon kosher salt
• 8 cloves garlic, whole
• Olive oil, for roasting garlic and serving
• Freshly ground black pepper, to taste
• Fresh herbs (e.g., parsley, mint, dill), chopped, for garnish

Equipment:

• Large mixing bowl
• Fine-mesh sieve or colander
• Cheesecloth (at least 2 layers, or a clean linen kitchen towel)
• Aluminum foil
• Baking sheet

Instructions:

1. Prepare the Yogurt for Straining: In a large mixing bowl, combine the 32 oz of whole milk yogurt with 1 teaspoon of kosher salt. Mix thoroughly until the salt is evenly distributed. This step not only seasons the labneh but also helps draw out more liquid during the straining process.
2. Set Up the Straining Station: Place a large fine-mesh sieve or colander over the mixing bowl, ensuring there’s ample space between the bottom of the sieve and the bowl to collect the whey. Line the sieve with several layers of cheesecloth, or a clean, thin linen kitchen towel, leaving enough overhang to gather and tie.
3. Strain the Yogurt: Carefully spoon the salted yogurt into the prepared cheesecloth-lined sieve. Gather the edges of the cheesecloth, gently squeezing to expel some immediate excess liquid. This initial squeeze helps kickstart the straining. Once gathered, form a loose bag and secure it, or simply leave it in the sieve, ensuring it doesn’t touch the collected whey.
4. Refrigerate and Strain: Place the entire setup (sieve with yogurt, over the bowl) into the refrigerator. Allow the yogurt to strain for a minimum of 24 hours, and up to 48 hours. The longer it strains, the thicker and tangier your labneh will become. For an extra thick, cream cheese-like consistency, aim for the full 48 hours.
5. Prepare the Roasted Garlic: While the labneh is straining, preheat your oven to 425°F (220°C). Take a head of garlic (or 8 cloves as specified in ingredients, though a whole head yields a more generous amount of roasted garlic) and slice off about a quarter inch from the top, exposing the cloves. Place the garlic head on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper. Wrap the garlic head tightly in the foil.
6. Roast the Garlic: Roast the foil-wrapped garlic in the preheated oven for approximately 40 minutes, or until the cloves are soft, golden, and fragrant.
7. Cool and Extract Garlic: Once roasted, remove the garlic from the oven and allow it to cool enough to handle. Carefully unwrap the foil. You can then easily squeeze the soft, caramelized garlic cloves out of their skins.
8. Combine and Serve: Once your labneh has reached the desired thickness, unwrap it from the cheesecloth and transfer it to a serving bowl. Add the roasted garlic cloves (you can mash them slightly if desired) to the labneh and mix thoroughly until well combined. Drizzle with a good quality extra virgin olive oil, sprinkle with fresh herbs, and add a final crack of black pepper. Serve immediately or refrigerate until ready to enjoy.

One of the fantastic aspects of making labneh from scratch is the byproduct: whey! Don’t discard this nutrient-rich liquid. There are tons of things you can use whey for, from marinating meats and baking bread to adding a nutritional boost to smoothies. It’s a true zero-waste kitchen hack!

Savory Pairings: What to Eat with Roasted Garlic Labneh

The beauty of roasted garlic labneh lies in its incredible versatility. Its creamy texture and tangy-savory flavor make it a perfect companion for a wide array of dishes and snacks. Here are some of my favorite ways to enjoy this delightful spread:

The Perfect Snack: Lundberg Family Farms Thin Stackers

I recently discovered the organic Thin Stackers from Lundberg Family Farms, and they have become my absolute go-to for pairing with labneh! These brown rice cakes are thin, light, and perfectly sized for a guilt-free snack any time of day. For this recipe, I opted for their 5 Grain Thin Stackers, which offer a hearty crunch and subtle flavor that beautifully complements the creamy labneh. But Lundberg offers a fantastic variety of flavors, so you’re sure to find a favorite. The combination of the crunchy Thin Stackers with the creamy, savory roasted garlic labneh is, quite simply, a match made in heaven – a truly satisfying and wholesome treat!

Mediterranean-Inspired Delights

• With Za’atar and Olive Oil: This is a classic Middle Eastern pairing. Drizzle your labneh with high-quality extra virgin olive oil and generously sprinkle with za’atar, a fragrant blend of herbs, sesame seeds, and sumac. Serve with warm pita bread or crunchy vegetables.
• Fresh Herbs and Lemon: A squeeze of fresh lemon juice brightens the labneh, while finely chopped fresh herbs like parsley, mint, or dill add a burst of freshness and color.

Elevating Everyday Meals

• Breakfast Toast: Move beyond butter and jam! Spread labneh on your morning toast, top with avocado, a poached egg, or sliced tomatoes for a nutritious and flavorful start to your day.
• Sandwiches and Wraps: Use labneh as a healthier, more flavorful alternative to mayonnaise or cream cheese in your favorite sandwiches and wraps. It adds moisture, tang, and a lovely savory depth.
• As a Dip: Serve it as a dip with a colorful assortment of fresh vegetables like cucumber slices, carrot sticks, bell pepper strips, or cherry tomatoes.
• Topping for Bowls: A dollop of roasted garlic labneh is an excellent addition to grain bowls, Mediterranean chicken bowls, or lentil salads, adding creaminess and protein.

Entertaining with Labneh

Labneh is also a fantastic addition to a charcuterie or mezze board. Its creamy texture and elegant flavor make it the perfect spread for crusty bread, olives, cured meats, and cheeses. It offers a refreshing counterpoint to richer flavors and adds a touch of gourmet sophistication to any spread.

And for a limited time in March, Lundberg Family Farms is offering a sitewide sale of 20% off! Plus, you can get free shipping with no minimum spend using my exclusive code: BRITNEYBREAKSBREAD22. It’s the perfect opportunity to stock up on Thin Stackers and other wholesome products to pair with your homemade labneh!

Where to Find and Why to Make Your Own Labneh

While homemade labneh offers superior freshness and flavor, you can certainly purchase it if you’re in a pinch. Specialty grocery stores, particularly those with a focus on international or Mediterranean foods, are your best bet. Stores like Whole Foods often carry decent quality labneh. However, be aware that store-bought versions might contain stabilizers or have a different texture and less pronounced tang compared to what you can achieve at home.

All things considered, making labneh from scratch is truly the best option. It’s incredibly cost-effective, allowing you to produce a larger quantity for a fraction of the price of store-bought alternatives. More importantly, it gives you complete control over the ingredients, ensuring you’re using fresh, high-quality yogurt with no unwanted additives. This homemade approach guarantees the purest, most authentic flavor and texture.

An added bonus of making labneh at home, as mentioned before, is the valuable whey byproduct. This liquid, often discarded, is packed with nutrients and can be repurposed in numerous ways. Use it as a tenderizing marinade for chicken, beef, or fish, add it to your smoothies for a protein boost, or even incorporate it into salad dressings for a tangy kick. It’s an excellent way to minimize waste and maximize the nutritional benefits from your yogurt.

Storing Your Homemade Labneh for Lasting Freshness

Proper storage is key to enjoying your delicious roasted garlic labneh for as long as possible. Once prepared, transfer your labneh to an airtight container and store it in the refrigerator. It will typically remain fresh and delightful for 1 to 2 weeks. Always ensure the container is tightly sealed to prevent the labneh from absorbing other odors from your fridge and to maintain its creamy texture.

For extended preservation, some traditions suggest rolling small portions of labneh into balls and submerging them in a jar filled with olive oil. This method is said to preserve the labneh for several weeks, or even months, in the refrigerator. The olive oil acts as a natural seal, protecting the labneh from air exposure and infusing it with additional flavor. While I haven’t personally tried this preservation method yet, it’s a popular technique in Middle Eastern cuisine. If you decide to give it a try, please share your experience and results in the comments below – I’d love to hear about it!

More Delicious Recipes You’ll Love!

• Garlic and Herb Shrimp with Whipped Feta
• Creamy Feta Dip
• Kale Caesar with Roasted Chickpeas
• Cheesy Stuffed Green Chile Olive Bread
• Cheesy Olive Pizza with Mushrooms and Burrata

This blog post and recipe for Roasted Garlic Labneh was made in partnership with Lundberg Family Farms! I received compensation in exchange for this work. My opinions on their products are genuine. Thanks for your continued support!

Let’s stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card below and leave a comment! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your delicious creations! I hope that you love this recipe as much as we do!

Roasted Garlic Labneh

By
Britney

Prep:
1 day

Cook:
40 mins

Total:
1 day 40 mins

Servings:
8 servings

Tangy and smooth labneh with a head of roasted garlic! This delicious spread is not only tasty but full of protein and probiotics, making it a healthy and satisfying option.

Ingredients

• 32 oz Whole Milk Yogurt
• 1 tsp Kosher Salt
• 8 cloves Garlic
• Olive oil
• Pepper, as desired
• Fresh herbs, as desired

Instructions

1. Add kosher salt to yogurt and mix together. Place a large sieve/strainer on top of a large mixing bowl. Add cheesecloth to the strainer, layering it to create a bag. Spoon yogurt into cheesecloth and gently squeeze to strain excess liquid.
2. Leave yogurt wrapped in cheesecloth on top of the strainer and place in the refrigerator for 24-48 hours, allowing the whey to drain and the labneh to thicken.
3. Preheat oven to 425 degrees F. Slice off the bottom of a head of garlic (or use individual cloves) and place on a large piece of aluminum foil. Drizzle generously with olive oil and sprinkle with salt and pepper as desired. Wrap tightly and roast in the oven for 40 minutes, or until soft and caramelized.
4. Allow the roasted garlic to cool slightly. Squeeze the soft garlic out of its head and add it to the strained labneh. Mix together until well combined. Top with fresh herbs, a final drizzle of olive oil, and a sprinkle of salt and pepper before serving.

Nutrition

Calories:
120
kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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