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Fermented milk from Levant
Labneh is laban, the Levantine 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 further and rolled into balls, it keeps under olive oil for up to a year. Made in 5 steps over 10 days – 16 days. The longest step, pack and keep cold, takes 10–15 days (FAO 1990) and runs at 4 °C (FAO 1990). Salt is 0–1.5 % (Bhaskaracharya R.K 2024). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 10–15 daysReported[fao-tmp] | Pack and keep cold |
|---|---|---|
| Temperature | 4 °CReported[fao-tmp] | Pack and keep cold |
| Salt | 0–1.5 %Reported[bhaskaracharya2024] | Salt and hang in a cloth bag |
| Laban (yoghurt) from cow, sheep or goat milk[fao-tmp] | |
| About 1.5 % of the laban | Salt · Retail labneh lists 0–1.2 % salt; traditionally the cloth is also salted lightly[bhaskaracharya2024][fao-tmp] |
| Starter | backslop |
Total time across the recorded steps: 10 days – 16 days
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 yoghurt strained further than Greek yoghurt, to 22–25 % dry matter, and it is salted. Dried for 2–3 days and kept under olive oil, it keeps up to a year; shaped into balls, this is labneh mkabbas.
Salt and acidity protect labneh, but it is a fresh product. BC food-safety guidance for strained yoghurt 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. FAO gives fresh labneh 10–15 days at 4 °C.
Hazards the sources name: Coliform bacteria, which spoil 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.
