What’s the Difference Between Labneh and Greek Yogurt?

Both labneh and Greek yogurt begin as cultured, fermented milk — aka yogurt. To make Greek yogurt, the regular yogurt is strained to remove some of the whey (yogurt’s liquid component). The result is a more viscous, dense yogurt than the pourable version it started as. Labneh is made exactly the same way — by straining whey from yogurt — but in this case, even more of the whey is strained out, resulting in a smooth, spreadable finished product that more closely resembles cream cheese. Sometimes salt is added during this process. Labneh can also be strained even more, rolled in balls, and preserved in olive oil.

Because they are so similar, it’s sometimes possible to swap Greek yogurt for labneh and vice versa in applications. Greek yogurt and labneh have tangy flavor profiles, so if you’re looking to add a dollop to something like this creamy carrot soup with lemon and dill or this easy lobster bisque, both will work nicely. However, labneh is noticeably thicker than Greek yogurt, as well as richer in flavor, so it’s not a direct substitute — especially when used as a spread or dip, or in baking.

The term Greek yogurt was coined by the brand Fage and popularized by the Turkish-owned brand Chobani. In Greece, strained yogurt is known as straggisto. Labneh, which is also known as yogurt cheese, has been enjoyed in the Middle East for millenia. It comes from the word ‘laban,’ which means white or milk. It is traditionally enjoyed for breakfast or as an appetizer; served with bread for dipping; or rolled into balls, marinated in olive oil, and enjoyed as a snack.