Labneh vs. Greek Yogurt: Experts Explain the Difference

Sometimes one can be substituted for the other, but not always.

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Recently, while looking to tackle a new recipe, I discovered labneh in the ingredient list. Although I have used it and know it to be a dip common in many Mediterranean cuisines, I realized I am not actually familiar with what sets this dairy product apart from others. So, upon checking my fridge to find I only had Greek yogurt (no labneh), I wondered: Are the two interchangeable?

To get to the bottom of the difference between the two thick dairy products, I reached out to Karim Khalil, founder of labneh brand Yaza and Matthew Grazios, PhD, Senior Director of Regulatory Affairs and Compliance at Chobani. 

What Is the Difference Between Greek Yogurt and Labneh?

Put simply, “labneh is a thicker, creamier strained yogurt,” says Khalil. “The consistency is something similar to the thickness of cream cheese or sour cream. Due to the straining process, labneh tastes more rich and creamy than Greek yogurt.” 

Both Greek yogurt and labneh are made by fermenting milk, but the process varies slightly to deliver different results. Grazios gets into the weeds, explaining that both processes involve “fermented milk that is mechanically or physically separated to concentrate the protein content—creating a thick, creamy consistency and a pleasant tart taste.”

The amount of concentrated protein dictates thickness; therefore, labneh is likely to have marginally higher protein content than Greek yogurt. Making labneh is also slightly more complicated: “The process is taken just two steps further with the addition of salt and a longer straining time,” says Khalil, who grew up watching his grandmother strain the thick, versatile foodstuff through cheesecloth.

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Can You Substitute One for the Other?

For the most part the two dairy products can be used interchangeably; however, the end result will be texturally different depending on which you use—looser with Greek yogurt, thicker with labneh.

Furthermore, says Grazios, “labneh is more often considered for its savory culinary applications, for example, blended with seasonings, spices, and oils to create a dip for bread.” Khalil agrees, explaining there are a few applications where labneh cannot be replaced by Greek yogurt. For example, “labneh can be spread onto a sandwich or toast without making the bread soggy.”

Greek yogurt is more commonly used for sweet recipes and labneh usually for savory applications, though there are no absolute rules.

How Long Do Labneh and Greek Yogurt Last?

Khalil says of labneh, “It can typically last until the expiration date when refrigerated properly, but we recommend eating it within a week or two weeks for maximum freshness.” The same is true for Greek yogurt.

When determining the usability of both dairy products, check for: smell (does it smell sour or rancid), appearance (do you see any mold growth or curdling), and expiration date. Grazios adds: “As they are both fermented dairy products, they should always be stored in the refrigerator.”

Read the original article on Simply Recipes.