Labne - A Creamy and Tangy Spread Easily Made at Home.

Labne on Flinder’s Lane with a sprinkle of dukkah.

If you’re a fan of creamy, tangy spreads, then you’re going to fall in love with labne (also spelled labneh). This thick, strained yogurt cheese is a staple across the Middle East, often compared to cream cheese or Greek yogurt — but with a unique flavor that’s lighter, fresher, and irresistibly versatile.

At Wild Honey Singapore, labne takes center stage in some of our most beloved vegetarian dishes, including the Moroccan and Flinders Lane and our Mezze plate. But here’s the best part: you can also make labne easily at home with just one ingredient.

Making labne at home is surprisingly simple. All you need is Greek yogurt.

Greek Yogurt vs. Greek-Style Yogurt

• Greek Yogurt: Traditionally strained yogurt. It’s naturally thick and creamy because much of the liquid whey is removed. No thickeners are needed — just pure yogurt.

• Greek-Style Yogurt: Often made by adding milk solids, cream, or stabilisers to regular yogurt to imitate the thickness of Greek yogurt. It isn’t always strained, so the texture and flavour can be less authentic.

Why Choose Full-Fat Greek Yogurt for Labne?

• Creaminess: Full-fat yogurt creates a luxuriously smooth and rich labne — exactly what you want for spreading or dipping.

• Better Drainage: Fat content helps the yogurt strain evenly, giving you a firmer texture without becoming dry or chalky.

• Authentic Taste: Full-fat yogurt delivers the right balance of tangy and mellow flavours, closest to the traditional Middle Eastern labneh.

In short: low-fat yogurt makes a thinner, less creamy spread, while full-fat Greek yogurt gives you that perfect, luscious labne.

When making labne, always go for real Greek yogurt for the best results.

Step 1: Start with 2 cups of full-fat Greek yogurt.
Step 2: Line a bowl with a clean cheesecloth or muslin, then spoon in the yogurt.
Step 3: Gather the edges of the cloth, tie it up, and place it over a bowl or colander to drain.
Step 4: Refrigerate for 12–24 hours, depending on how thick and creamy you like it.
Step 5: Scoop it into a bowl, drizzle with olive oil, and enjoy!

This batch will keep for a week so you can easily make it whenever craving sets in. You’ll have homemade labne that’s perfect for spreading on bread, dipping fresh vegetables, or serving as a cooling side to spicy dishes.