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How to make dripped yogurt cheese
Savory or sweet, the possibilities are endless!
Dripping homemade yogurt is a simple and satisfying technique that opens the door to so many delicious creations. With just a little patience, your homemade yogurt transforms into something rich, creamy, tangy, and brimming with probiotic goodness.
Also known as Labneh, this thick and spreadable yogurt cheese is a staple in Middle Eastern kitchens, traditionally made with cow, sheep, or goat’s milk. Whether you enjoy it sweet or savoury, as a dip, a frosting, or simply spread on toast, it’s a versatile dairy delight that’s both nourishing and delicious.
Why make it at home?
Dripped yogurt cheese is often compared to cream cheese, but it’s in a league of its own. Store-bought cream cheese is typically made with milk, cream, gums, stabilisers, and lacks significant live cultures. When you make it yourself using homemade yogurt, you control exactly what goes in. No no additives, just clean, cultured goodness.
How long does it take?
Making dripped yogurt cheese isn’t complicated, but it does take a little forward planning. All you need is homemade yogurt, a cheesecloth or clean muslin, a strainer and bowl.
Spoon the yogurt into the cloth-lined strainer, set it over a bowl, and let time do its thing. The whey will begin to drip out, leaving you with a thicker, denser product.
8–12 hours gives you a soft, spreadable texture
24+ hours results in a drier, crumbly consistency
The longer it strains, the firmer it gets. Once it's to your liking, transfer the cheese to a glass airtight container and store it in the fridge.
How much yogurt should you start with?
Straining yogurt reduces its volume significantly—often by more than half. If a recipe calls for ½ cup of cream cheese, start with at least 1½ to 2 cups of yogurt to make sure you have enough.
Sweet or savoury – your choice!
Once you've got your yogurt cheese, flavour it however you like:
For savoury: start with a pinch of good-quality salt. Add herbs, garlic, lemon zest, or spices.
For sweet: stir in a natural sweetener like maple syrup, honey or powdered sugar, plus a splash of vanilla if you like.
How we love to use it at Luvele
Homemade yogurt cheese is endlessly versatile. Here are some of our favourite ways to enjoy it:
1. Traditional Labneh – Try it made from goat milk and preserved in olive oil with herbs and spices (recipe coming soon!).
2. Stir into sauces – Adds creaminess without splitting, thanks to its lower water content.
3. Make flavour-packed dips:
Roast beetroot, yogurt & feta
Labneh with roasted cherry tomatoes & pesto
Tzatziki or Raita
4. Frostings & Icings:
Sugar-free cream cheese frosting (with 5 fun variations!)
Carrot cake with probiotic cream cheese frosting
No-bake gingerbread cheesecake
Mini lemon cheesecakes
Spiced red wine pears with cinnamon yogurt
Mango breakfast cheesecake bars
Deconstructed cheesecake parfait
Armenian eggplant rolls with walnut labneh
Probiotic cream cheese domes
Roast asparagus & dill labneh tart
9. Everyday swaps –
Use it in place of sour cream, mayonnaise, butter or dollop on tacos, nachos, or salads.
Don’t discard the whey!
The whey that collects in your bowl is rich in protein, minerals, and probiotics. Store it in a sealed jar in the fridge and use it in smoothies, baking, fermenting, or even in homemade dog treats! Read more about whey uses here.
Food safety tip
Always drip your yogurt in the fridge to prevent spoilage.
Need help setting up your strainer?
You don’t need fancy equipment—just a bit of creativity. We’ve shared a few of our favourite DIY methods in this post.
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