Homemade Labneh Cost Calculator

See if straining your own labneh saves money per jar.

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Frequently Asked Questions

How much yogurt does it take to make one jar of labneh?
As a general rule, one 32 oz (2 lb) container of full-fat plain yogurt yields approximately one 16 oz jar of finished labneh. Yogurt loses roughly half its volume as liquid whey drains out over 24 to 48 hours. The exact yield depends on the yogurt's starting thickness and how long you strain it.
Does full-fat yogurt make a significant difference in cost?
Full-fat yogurt is generally priced slightly higher than low-fat versions, but it is essential for proper texture. Low-fat and non-fat yogurts have more water, yield less finished labneh per container, and often produce a grainy or watery result. Using full-fat yogurt gives you a better yield and a creamier product.
Is cheesecloth a recurring expense I need to budget for?
Cheesecloth is very low-cost when amortized across batches. A standard package costs $3 to $6 and, if rinsed immediately after use and washed with mild soap, can last 20 to 30 or more batches. Per-batch cost often works out to less than $0.25. A thin cotton muslin cloth or a nut milk bag can fully replace cheesecloth and lasts even longer.
What does store-bought labneh typically cost?
At Middle Eastern and specialty import stores, a 16 oz jar typically runs $5 to $9. At mainstream grocery chains that carry it, prices tend to be $7 to $12 for similar sizes. Premium or flavored varieties can exceed $12 per jar. These are the benchmarks most worth comparing against your homemade cost.
Can I count the drained whey as a way to offset my costs?
The whey is a nutritional bonus rather than a strict cost offset, but it does add value to your batch. Whey is rich in protein, probiotics, and B vitamins. It can replace water or buttermilk in bread and pancake recipes, be added to smoothies, used as a marinade tenderizer, or even watered down to feed houseplants.

Is Homemade Labneh Worth Making from Scratch?

Labneh — the thick, tangy strained yogurt cheese beloved across the Middle East and Mediterranean — has become a specialty staple in many households. A single jar at a specialty grocery or import store can run anywhere from $7 to $12, which adds up quickly if you eat it regularly as a dip, spread, or accompaniment to flatbread.

Labneh is one of the simplest homemade cheeses you can make. You need full-fat plain yogurt, salt, a cheesecloth, and patience. After 24 to 48 hours of draining in the refrigerator, the whey separates and you are left with a luxuriously creamy, tangy cheese.

What Determines Your Cost Per Jar

The biggest cost driver is the yogurt itself. Full-fat plain yogurt is essential — low-fat or non-fat versions drain poorly and produce a grainy result. Each 32 oz container typically yields about one 16 oz jar of finished labneh, so your yogurt price per container has an outsized effect on your final cost. Olive oil, herbs, and salt are secondary expenses but they are also where homemade labneh shines — you can customize with za'atar, dried mint, chili flakes, lemon zest, or black sesame at negligible extra cost.

Tips to Lower Your Cost Per Jar

  • Buy full-fat yogurt in bulk containers (64 oz) when on sale — they are typically cheaper per ounce than 32 oz versions.
  • Reuse cheesecloth: rinse immediately after use, wash with mild soap, and air dry. One piece can last 20 or more batches.
  • Save the drained whey — it is protein-rich and can replace water or milk in bread, pancake batter, or smoothies.
  • Grow your own herbs: fresh mint, thyme, or dill from a windowsill pot brings the herb cost to essentially zero.