RECIPE #5
Garlic Labneh Recipe (Made From Scratch)
Making your own garlic labneh recipe at home is much easier than most people expect and the result is something truly special. This version is silky, rich, gently garlicky and beautifully creamy, with a depth of flavour that only comes from slow straining and good ingredients.
This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef.
Labneh is one of those staples I love to keep on hand. It slips effortlessly into breakfast prep, makes an easy afternoon snack with crunchy vegetables, and turns a simple slice of sourdough into something that feels intentional and nourishing.
If you’ve ever been curious about making your own dips, spreads or sauces from scratch, this garlic labneh is the perfect place to start.
Why Make Labneh at Home?
Spreads, dips and sauces are some of the first pantry items I try to make myself; when I can. Store-bought versions often come with a long list of thickeners, stabilisers, sugars and fillers that simply aren’t needed.
While I don’t aim to be overly strict, I’ve found that when eating for perimenopause, small swaps like replacing store-bought dips with homemade alternatives make a noticeable difference in how I feel. This garlic labneh recipe is simple, grounding and fits beautifully into a more savoury, blood-sugar-friendly way of eating.
Choosing the Right Yoghurt
The quality of your yoghurt matters here. A thick, well-made Greek yoghurt will strain properly and give you that signature creamy texture labneh is known for.
The Double Strained Plain Yogurt from The Gourmet Greek is my go-to. It’s made without unnecessary fillers, strains beautifully and produces a labneh that’s smooth rather than grainy.
From a chef’s point of view, this kind of yoghurt behaves exactly how you want it to; letting the process do the work.
RECIPE
This garlic labneh recipe keeps things intentionally simple:
Greek yoghurt (1 kg)
Sea salt
A whole head of garlic
Freshly ground black pepper
Fresh thyme (optional)
Olive oil (or avocado oil)
The garlic is baked until soft and sweet, then folded into the strained yoghurt for a mellow, rounded flavour that won’t overpower.
How to Make Garlic Labneh
Start by stirring the salt into the yoghurt, then transfer it to a muslin or cheesecloth. Tie it securely and suspend it over a bowl or sieve so the whey can slowly drain away. This happens gently in the fridge over 24 hours, transforming the yoghurt into thick, spreadable labneh.
While the yoghurt strains, bake the garlic. Slice the garlic head in half, season with salt, pepper, herbs and olive oil, then wrap it in foil and roast until soft and golden. Once cooled, squeeze out the buttery garlic flesh and stir it into the labneh until fully combined.
Spoon the finished garlic labneh into a clean, sterilised jar and cover the surface with olive oil to help preserve it.
How to Use Garlic Labneh
This garlic labneh recipe is endlessly versatile. Spread it thickly on toast for breakfast, swirl it onto a plate as part of a mezze-style lunch, or serve it as a dip with raw or roasted vegetables.
If you need inspiration, labneh toast topped with olive oil, flaky salt, and seasonal toppings is always a good place to start.
Here’s a recipe for labneh toast you might like!
Tips & FAQ
Substitutions & Variations
This recipe is forgiving and easy to adapt. You can swap the roasted garlic for caramelised onions or soft, braised leeks for a sweeter profile. If you enjoy a little heat, a pinch of chilli flakes or red pepper flakes works beautifully. Fresh herbs like thyme, oregano, or rosemary can be stirred directly into the labneh for a more fragrant finish.
Equipment Notes
The key piece of equipment for this garlic labneh recipe is a muslin or cheesecloth. It needs to be fine enough to allow the whey to drip out slowly while keeping the yoghurt contained.
You’ll also need a sterilised jar for storage. I like to boil jars and lids, then dry them in a low oven before using; simple, effective and worth the effort.
Storage
Stored in a sterilised jar and topped with olive oil, garlic labneh keeps well in the fridge for up to two weeks. If you’d like to store it longer, it can be frozen in a freezer-safe container for up to three months.
Top Tip
For the creamiest, most luxurious result, always start with a super-thick Greek or Greek-style yoghurt. The better the yoghurt, the better the labneh; simple as that.