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Honey Sea Salt Labneh

Honey Sea Salt Labneh

5 from 2 votes
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Prep Time: 10 minutes
Total Time: 1 day
Servings: 2 cups


  • 16 ounces good-quality plain Greek yogurt I prefer 2%
  • 1/2 teaspoon fresh lemon juice
  • pinch of sea salt
  • 2 tablespoons honey + additional to drizzle over the top
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt


  • Line a small strainer with several layers of cheese cloth.
  • Mix yogurt with lemon juice and pinch of sea salt, and stir well to combine. Pour into the cheese cloth-lined strainer, and wrap yogurt to cover completely.
  • Set the strainer with yogurt over a bowl, and refrigerate for 24 hours. After a few hours, the whey will begin to drain from the yogurt, and it will thicken considerably.
  • Remove the strained Labneh from the refrigerator and unfold the cheesecloth. Transfer it to a mixing bowl and add 2 tablespoons of honey (or more to taste), vanilla, and additional 1/8 teaspoon of sea salt Stir to combine. Place in a serving bowl, and drizzle with additional honey, if desired.
  • Serve with sliced fresh fruit or cinnamon pita chips.
  • Cover and refrigerate any leftovers.
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