Is Labneh Similar to Kefir? A Guide to Their Differences and Similarities

January 4, 2026 •

4 min read

While both are renowned for their probiotic properties, kefir typically contains a more diverse range of bacterial and yeast strains than labneh. This fundamental difference is key when exploring the question, 'Is labneh similar to kefir?', as it influences everything from texture to taste.

Quick Summary

Labneh and kefir are both probiotic-rich cultured dairy products but differ significantly. Labneh is a thick, strained yogurt cheese, whereas kefir is a thin, drinkable fermented milk with a more diverse microbial profile.

Key Points

Texture is Key: Labneh has a thick, spreadable, cheese-like consistency, while kefir is a thin, pourable, yogurt-like drink.
Culture Source: Labneh is made by straining yogurt, whereas kefir requires a distinct live culture called kefir grains.
Probiotic Diversity: Kefir typically contains a broader, more diverse spectrum of beneficial bacteria and yeasts than labneh.
Lactose Content: Both products have reduced lactose, making them suitable for many with lactose sensitivity, but kefir is often lower.
Culinary Use: Labneh is primarily used as a dip or spread, while kefir is consumed as a beverage, in smoothies, or in recipes.
Similar Benefits: Despite their differences, both are excellent sources of protein, calcium, and probiotics that contribute to gut health.

Labneh vs. Kefir: A Fundamental Breakdown

When exploring the world of fermented dairy, it's easy to confuse products with similar tangs and origins. The question, "Is labneh similar to kefir?" often arises. While they share a fermented dairy heritage and offer probiotic benefits, their preparation, texture, and microbial composition are distinctly different. Labneh is a concentrated yogurt product, while kefir is a fermented milk beverage with a unique composition.

What is Labneh?

Labneh is a soft, tangy cheese-like product made by straining yogurt to remove most of its liquid whey. The result is a creamy, thick consistency, often compared to cream cheese or Greek yogurt. It is a staple in Middle Eastern cuisine and can be made at home with just yogurt and a cheesecloth. Labneh retains the probiotics from its yogurt base, making it a gut-healthy food. Its taste is characteristically sour and rich, a concentrated version of the yogurt it came from.

What is Kefir?

Kefir is a fermented milk beverage, thin enough to drink, with a tart, slightly fizzy flavor. It is made by adding kefir "grains"—which are not cereal grains, but a symbiotic colony of bacteria and yeasts—to milk. The fermentation process is different from yogurt, creating a more diverse and potent blend of beneficial microorganisms, often containing more strains than yogurt-based products. Kefir grains break down much of the lactose in milk, making the finished product easier for lactose-sensitive individuals to digest.

The Role of Fermentation: How They Differ in Creation

The divergence between labneh and kefir begins with their fermentation methods.

The Labneh Process

The creation of labneh is a simple, mechanical process that starts with an existing fermented product. It involves:

Starting with plain yogurt (often full-fat cow, goat, or sheep milk).
Salting the yogurt to help draw out moisture.
Placing the yogurt in a cheesecloth or fine-mesh strainer over a bowl.
Allowing the whey to drain for 8 to 48 hours, depending on the desired thickness.

The Kefir Process

Kefir requires a living starter culture known as kefir grains. The process is a live fermentation that continues as long as the grains are fed. It includes:

Adding kefir grains to fresh milk.
Leaving the mixture to ferment at room temperature for 12 to 24 hours.
Straining the finished kefir to separate the grains, which are then reused for the next batch.

Side-by-Side Comparison


Feature	Labneh	Kefir
Form & Texture	Thick, spreadable, yogurt cheese	Thin, drinkable, slightly fizzy liquid
Starter Culture	Existing yogurt culture; a straining process	Kefir "grains"—a symbiotic colony of bacteria and yeast
Probiotic Diversity	Contains cultures from the yogurt base; fewer strains	Contains a wider and more diverse range of bacteria and yeast
Taste Profile	Tangy, sour, concentrated yogurt flavor	Tart, tangy, can be slightly effervescent
Origin	Middle East	Caucasus Mountains
Lactose Content	Lower due to straining and fermentation	Very low, as grains consume lactose during fermentation

Similarities: The Probiotic Connection

Despite their differences, labneh and kefir share some notable qualities. Both are nutrient-dense, fermented dairy products that can positively impact gut health by introducing beneficial bacteria into the digestive system. They are also more easily digestible for many individuals with lactose intolerance compared to regular milk due to the fermentation process reducing the lactose content. Both are versatile in the kitchen, lending a tangy flavor to a variety of sweet and savory dishes, from dips and dressings to smoothies and baked goods.

How to Choose Between Labneh and Kefir

The choice between labneh and kefir depends largely on your culinary needs and probiotic goals. If you are looking for a thick, creamy spread for savory dips or a tangy base for toppings, labneh is the ideal choice. If your goal is a convenient, liquid probiotic boost or a base for a smoothie, kefir is better suited. For those prioritizing probiotic diversity, kefir generally offers a more extensive range of beneficial bacteria and yeasts. However, as mentioned in one study, the probiotic benefits of labneh can be boosted by making it from kefir itself.

Conclusion: More Cousins Than Twins

So, is labneh similar to kefir? In short, they are more like cousins than siblings. Both are fermented dairy powerhouses, rich in protein and probiotics, but their manufacturing methods lead to distinct end products. Labneh's thick, spreadable nature is the result of straining yogurt, while kefir's unique, fizzy, and potent probiotic profile comes from fermenting milk with a unique symbiotic culture known as kefir grains. Understanding these core differences allows you to appreciate each for its unique culinary and health-promoting properties. Whether you prefer a creamy spread or a tangy drink, both labneh and kefir offer delicious ways to support your gut health and enjoy fermented dairy. For a deeper dive into the health benefits of fermented foods and their impact on the microbiome, check out this excellent resource from the Cleveland Clinic(https://health.clevelandclinic.org/benefits-of-kefir).

Frequently Asked Questions

Yes, you can use kefir to make a type of strained kefir cheese. The process is similar to making labneh from yogurt; you simply strain the kefir to remove the excess whey, resulting in a thicker, tangier product.

Both are nutritious. Kefir generally contains a wider variety and quantity of probiotic strains, which some consider more beneficial for gut health. However, labneh is a great source of protein and probiotics, especially if homemade or made from kefir.

No, they have different taste profiles. While both are tangy, kefir can have a sharper, more acidic, and slightly fizzy taste due to its unique fermentation process. Labneh has a more concentrated, creamy, and sour yogurt flavor.

Yes, for many people. The straining process used to make labneh removes much of the whey, which contains lactose. This lowers the overall lactose content, making it easier to digest for some individuals with lactose intolerance.

No, traditional kefir requires kefir grains to initiate the fermentation process, as they are a symbiotic colony of bacteria and yeast necessary for the unique culture. You can, however, buy powdered kefir starters as an alternative.

Not usually, due to their different consistencies. Labneh's thick, spreadable texture is a poor substitute for kefir's thin, pourable liquid. However, you can use the whey strained from labneh in place of a liquid like milk or water in some recipes.

Yes, both are generally better tolerated by those with lactose intolerance than milk. The fermentation process in both, and the straining process for labneh, significantly reduces the lactose content.

Labneh is made by straining already-fermented yogurt to remove whey, concentrating its solids. Kefir is made by fermenting milk directly with a living culture known as kefir grains, which creates a carbonated beverage.