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Creamy, mildly tangy, spreadable cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Labneh Cheese (Kiri) (30 g) has 75 calories. That works out to 250 calories per 100 g. It contains 1.8 g of carbs, 2.3 g of protein, 6.6 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 9% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
75
KCAL / 30G
Carbs
1.8g
· 1% DV
Protein
2.3g
· 5% DV
Fat
6.6g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 12% · Fat 79%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 75 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.15 g | |
| Sodium | 105 mg | 5% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 75 kcal |
| 1 tablespoon (small) | 15 g | 38 kcal |
| 1 piece (mini) | 18 g | 45 kcal |
| 3 tablespoon (large) | 45 g | 113 kcal |
| 1 serving (medium) | 50 g | 125 kcal |
| 100 g | 100 g | 250 kcal |
| 1 pack (whole) | 100 g | 250 kcal |
| 1 cup (large) | 200 g | 500 kcal |
Calculated from 250 calories per 100 g.
Labneh Cheese (Kiri) is a branded, spreadable dairy cheese with a creamy texture and mildly tangy taste. It can be served on bread, used in dips, or added to recipes that call for a soft cheese.
No, they are not exactly the same. Traditional labneh is made by straining cultured yogurt, while cream cheese is made differently. Both spread easily, but their flavor and texture can produce different results in recipes.
Serve Labneh Cheese (Kiri) as a dip with pita, raw vegetables, or crackers. Stir in chopped herbs, garlic, or a drizzle of olive oil for extra flavor, and keep it chilled until serving.
Yes, Labneh Cheese (Kiri) can be used in cheesecake. Its creamy texture and gentle tang work well in desserts, although a recipe written for cream cheese may turn out slightly different in flavor or firmness.
Yes, Labneh Cheese (Kiri) can replace sour cream in many cold dips. It is thicker and may taste less sharp, so loosen it with a little water or lemon juice if the recipe needs a thinner, tangier result.
Yes, but add Labneh Cheese (Kiri) near the end of cooking and avoid boiling the sauce. High heat can make dairy-based spreads separate or turn grainy; gentle stirring helps keep the sauce smoother.
Yes, Labneh Cheese (Kiri) should be kept refrigerated, including before opening, unless its packaging specifically says otherwise. Return it to the refrigerator promptly after serving and keep the container closed to maintain its quality.
It can be frozen, but the texture may become watery or grainy after thawing. That change makes it less suitable as a fresh spread, though you can still use it in a cooked sauce or other dish.
Labneh Cheese (Kiri) may release some liquid as it sits or experiences temperature changes; a little separation does not automatically mean it has spoiled. Stir it with a clean utensil, but discard it if it smells or looks unusual.
Yes, Labneh Cheese (Kiri) can be used in a tangy, cream-cheese-style frosting. Its softness can make frosting less firm, so chill it before spreading and avoid adding extra liquid unless the recipe needs it.
Vitamins
B12
0.21µg · 9% DV
Vitamin A
66µg · 7% DV
B2
0.07mg · 5% DV
Biotin
0.9µg · 3% DV
Minerals
Sodium
105mg · 5% DV
Phosphorus
24mg · 3% DV
Calcium
33mg · 3% DV
Iodine
4.5µg · 3% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 75 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Labneh Cheese (Kiri) is a smooth, spreadable dairy cheese with a creamy texture and a gentle tang. It brings the familiar fresh taste of labneh in a convenient form, ready to spread on toast, crackers or sandwiches. You can also serve it as a simple dip alongside vegetables or warm flatbread.
Its mild flavour works with both savoury toppings, such as herbs and olives, and sweeter choices like honey. It is relatively rich in fat, so a modest serving can add plenty of creaminess to breakfast or a snack. Pair it with fresh vegetables or fruit for a more balanced plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.