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How to Make Labneh (Yoghurt Cheese)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Mix the yoghurt and salt in a bowl.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.