Labneh is made by straining yogurt.
Strained yogurt is drained through cloth or a fine filter to remove whey, producing a thick, tangy food known as labneh in much of the Middle East. The longer it drains, the firmer the texture becomes, ranging from a soft spread to a consistency that can be shaped into balls.
Labneh is commonly served at breakfast or as part of mezze. It is often seasoned or garnished with olive oil, herbs, mint, or za’atar, and may be eaten with pita bread and vegetables.
Labneh is not simply cream cheese, although its texture can resemble it. Cream cheese is produced through a different process, while labneh’s characteristic thickness comes from draining cultured yogurt.