How to Make Labneh (Yoghurt Cheese)

Name: How to Make Labneh (Yoghurt Cheese)
Prep time: 5 min
Total time: 1 d 5 min
Yield: 8 serving
Ingredients: 3½ cups natural yoghurt *; 1 teaspoon salt; extra virgin olive oil; 1 tablespoon za'atar; ½ teaspoon sumac; 2 tablespoons pistachio nuts; flaked salt

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Prep Time
5 mins
Additional Time
1 d
Total Time
1 d 5 mins
Servings
8
Calories
65 kcal
Course
Condiments
Cuisine
Middle Eastern

How to Make Labneh (Yoghurt Cheese)

Eden Mayo

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Labneh (or labne) is a Middle Eastern strained yoghurt cheese. It is a spreadable, creamy cheese with a tangy yoghurt flavour. Serve labneh as a mezze dish or dip, topped with olive oil and za'atar.

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Ingredients

Servings

3½ cups natural yoghurt *
1 teaspoon salt
extra virgin olive oil , only necessary for extended storage

To serve (optional)

1 tablespoon za'atar
½ teaspoon sumac
2 tablespoons pistachio nuts , roughly chopped
flaked salt

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Instructions

Mix the yoghurt and salt in a bowl.
Line a sieve with cheesecloth (muslin cloth) or a clean tea towel. Place it over a large mixing bowl and spoon the salted yoghurt into the cloth-lined sieve. Cover the yoghurt by folding over the muslin or tying the ends together with string.
Place a small weight on top of the covered yoghurt. I use a plate and a condiment jar from the fridge. The extra weight helps to squeeze out the whey.
Put everything in the fridge and leave the liquid to strain off for 24 to 48 hours. The longer you strain it, the thicker the labneh.
To store, place the labneh in a clean, sealable jar. It will keep for about two weeks in the fridge. Or, to preserve it for longer, cover the labneh with a layer of extra virgin olive oil. This way, it will last for months.
To serve, spread the labneh in a serving bowl and create ridges with the back of a spoon. Add toppings and enjoy with toasted pita triangles or flatbreads.

Equipments used:

Notes

Use any full-fat natural yoghurt – Greek yoghurt works well. The choice of yoghurt will determine the flavour of the labneh. Use goat's milk yoghurt for a tangy cheese, stick to cow's milk yoghurt for a mild flavour, or combine the two types.
Use plant-based yoghurt for vegan yoghurt cheese.
If you don't have a fine mesh strainer or sieve, tie the muslin (cheesecloth or kitchen towel) together using string and hang the yoghurt-filled muslin ball over a bowl (or over the sink) to strain.
Yield: Approximately 2 cups
Use any full-fat natural yoghurt – Greek yoghurt works well. The choice of yoghurt will determine the flavour of the labneh. Use goat's milk yoghurt for a tangy cheese, stick to cow's milk yoghurt for a mild flavour, or combine the two types.
Use plant-based yoghurt for vegan yoghurt cheese.
If you don't have a fine mesh strainer or sieve, tie the muslin (cheesecloth or kitchen towel) together using string and hang the yoghurt-filled muslin ball over a bowl (or over the sink) to strain.

Nutrition Information

Show Details

Calories 65kcal (3%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 14mg (5%) Sodium 340mg (14%) Potassium 166mg (5%) Sugar 5g (10%) Vitamin A 106IU (2%) Vitamin C 1mg (1%) Calcium 130mg (13%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 65 kcal

% Daily Value*

Calories	65kcal	3%
Carbohydrates	5g	2%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Cholesterol	14mg	5%
Sodium	340mg	14%
Potassium	166mg	4%
Sugar	5g	10%
Vitamin A	106IU	2%
Vitamin C	1mg	1%
Calcium	130mg	13%
Iron	0.1mg	1%