Labneh substitutes
Labneh substitutes — 5 options, ranked, with the exact amount
Use Greek yogurt
Same amount as the labneh
Thick, strained yogurt with similar tangy flavor and creamy texture.
The best substitutes for labneh are Greek yogurt, cream cheese, or ricotta cheese.
- Verdict —
- Works
- Best for —
- dips
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of labneh | Verdict |
|---|---|---|---|
| 1 | Greek yogurtdips | Same amountWorks | Works |
| 2 | Cream cheesespreads | Same amountTweak it | Tweak it |
| 3 | Ricotta cheesepasta | Same amountYou'll taste it | You'll taste it |
| 4 | Quarkspreads | Same amountWorks | Works |
| 5 | Sour creamdips | Same amountTweak it | Tweak it |
Greek yogurt
similar taste and texture
Thick, strained yogurt with similar tangy flavor and creamy texture.
- Best for
- dips, spreads, salads, marinades
May need to strain further to achieve labneh's thickness.
Cream cheese
different taste, similar texture
Soft, spreadable cheese with mild flavor, good for spreads and dips.
- Best for
- spreads, dips, baking, sauces
Less tangy than labneh but similar creamy texture.
Ricotta cheese
different taste and texture
Fresh Italian cheese with mild flavor and creamy, slightly grainy texture.
- Best for
- pasta, baking, spreads, desserts
Different texture than labneh but works well in many applications.
Quark
similar taste and texture
Fresh, unripened cheese with mild, tangy flavor and creamy texture.
- Best for
- spreads, dips, baking, desserts
Similar to labneh in texture and mild tanginess.
Sour cream
similar taste, different texture
Cultured dairy product with tangy flavor and creamy texture.
- Best for
- dips, sauces, baking, toppings
More liquid than labneh but similar tangy flavor profile.
Questions
4 questionsCan I make labneh at home?
Yes, you can make labneh by straining Greek yogurt through cheesecloth for 12-24 hours. The longer you strain it, the thicker it becomes. Add a pinch of salt before straining for better flavor.
What's the difference between labneh and Greek yogurt?
Labneh is essentially Greek yogurt that has been strained even longer to remove more whey, resulting in a thicker, more cheese-like consistency. Greek yogurt is the base for making labneh.
Can I use labneh in baking?
Yes, labneh can be used in baking as a substitute for cream cheese or ricotta. It adds moisture and a slight tang to baked goods like cheesecakes, muffins, and breads.
Is labneh the same as cream cheese?
No, labneh is made from yogurt while cream cheese is made from milk and cream. Labneh has a tangier flavor and is typically lower in fat than cream cheese.
Tips for substituting labneh
7 tips- Labneh is traditionally made by straining yogurt through cheesecloth for 12-24 hours
- Store labneh in the refrigerator and it will keep for up to 2 weeks
- Labneh pairs beautifully with olive oil, herbs, and pita bread
- Use labneh as a base for dips by mixing with garlic, lemon, and herbs
- Labneh can be rolled into balls and preserved in olive oil
- For a sweeter version, mix labneh with honey and nuts
- Labneh works well in both savory and sweet applications