Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.

During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.

It usually employs cow milk, but other kinds, such as goat yogurt in Greece, are also common. In many Levantine countries, labneh is enjoyed as a part of a mezze, served alongside flatbreads and other small dishes. It can be eaten plain, garnished with olive oil or chopped mint, but it can also be served as a creamy spread over bread or bagels. It is often incorporated as a condiment in many meat and vegetable dishes.

Because of its thick consistency, it can be rolled into balls and preserved in olive oil, or covered in crushed nuts or spices, then served as a decorative appetizer.