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Fermented milk from Near East
Labneh is laban (yoghurt), salted and hung in a cloth bag until it is a thick, spreadable paste of 22–25 % dry matter. It is sour and slightly salty and keeps 10–15 days cold. Dried for 2–3 days, it keeps under olive oil for up to a year.
| Laban (yoghurt) from cow, sheep or goat milk | [fao-tmp] |
| SaltAbout 1.5 % of the laban | Retail labneh lists 0–1.2 % salt; traditionally the cloth is also salted lightly[bhaskaracharya2024][fao-tmp] |
| Starter | backslop | defined-culture |
Total time across the recorded steps: 5.5 h – 6.5 h
What changes: The milk is held hot to kill its own bacteria
Microbes at work in this step
heat kills the milk's own bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Labneh is laban (yoghurt), salted and hung in a cloth bag until it is a thick, spreadable paste of 22–25 % dry matter. It is sour and slightly salty and keeps 10–15 days cold. Dried for 2–3 days, it keeps under olive oil for up to a year. Made in 5 steps over 5.5 h – 6.5 h. The longest step, set the laban, takes 2–3 h (FAO 1990) and runs at 42–45 °C (FAO 1990). Salt is 1.5 % (Bhaskaracharya R.K 2024). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 2–3 hReported[fao-tmp] | Set the laban |
|---|---|---|
| Temperature | 42–45 °CReported[fao-tmp] | Set the laban |
| Salt | 1.5 %Reported[bhaskaracharya2024] | Salt and hang in a cloth bag |
Labneh is laban drained in a cloth bag to 22–25 % dry matter, with the cloth lightly salted on the outside. Dried for 2–3 days and kept under olive oil, it keeps up to a year.
Salt and acidity protect labneh, but it is a fresh product. BC food-safety guidance for yoghurt production with an optional straining step says to strain under refrigeration, to keep the product at 4 °C or colder, and to discard batches that do not reach pH 4.6. The warm hanging times on this page do not meet that advice. FAO gives fresh labneh 10–15 days at 4 °C. Its year under olive oil is a shelf-life note from 1990, not a safety test, and no source here tests that method at home.
Hazards the sources name: Coliform bacteria, named among the contaminants that affect the acceptability of stored labneh.
Every number is labelled with how it is known. How this atlas is made
FAO describes labneh as a staple breakfast food all over the Near East. Codex lists it among the traditional concentrated fermented milks.
