Labneh

Labneh can start when your baby is ready for solids, usually around 6 months. A pasteurized product lowers the chance of food poisoning.

This cheese is made by draining and salting yogurt. It began in the lands that link Africa, Asia and Europe. It is also known as laban and lebni. It is prized because it kept yogurt usable once the milking season ended. Its flavor varies with the milk used (cow, goat, or sheep) and with the straining time. Fresh labneh is creamy and eaten as a dip or spread. Aged types such as labneh tabat are rolled into balls and kept in olive oil.

Expect protein, fat and calcium, plus vitamin A, vitamin B12 and probiotic bacteria. These support brain growth, bones, skin, immunity and the gut microbiome. Breast milk holds a lot of saturated fat, and a balanced diet can include some.

By spoon and by hand

Spoon soft labneh into a bowl and let your baby help themselves. Olive oil can go on top, along with some minced herbs. Skip honey, because infant botulism means honey waits until after age one.

With other foods

Work labneh into lentil and rice dishes to make balls that are easy to grab. Spread it on toast strips or stir it into other soft foods.

Salt

Some labneh types are high in sodium. Babies who feed themselves eat little, so intake usually stays low. Still, a low-salt one is a good pick.

That varies by style. Labneh that is soft enough to spoon carries little risk. Firm labneh balls are hard, round and slippery, which raises the choking risk. Break firm labneh into small crumbles, and serve it by itself or as part of a meal. Stay close at meals, within arm's reach.

Labneh is mostly made from cow's milk. Cow's milk is a common allergen in young children, which accounts for about one in five food allergies in children in the US. Milk products from sheep, goat and buffalo can cause similar reactions. Milk allergy often passes with time. By age 6, most children have grown out of it. Many babies with milder signs (such as painless blood in the stool) can take cow's milk again around the first birthday, with a doctor's guidance.

Milk can also trigger a delayed allergy called FPIES. Repeated vomiting and diarrhea start some hours after the meal. Untreated, it can lead to fluid loss. FPIES that starts early usually passes by age 3 to 5 and is considered uncommon.

Lactose intolerance is not an allergy, but it causes belly pain, bloating and diarrhea. It is uncommon in babies. Many cheeses, especially aged ones, have less lactose and are better tolerated. If you suspect a milk allergy, ask an allergist before offering dairy. Keep the first few servings small and plain.