Homemade labneh

    1 day 10 min

    Labneh is a soft cheese made from yoghurt, popular throughout the Middle East. You can buy it ready-made, but it's easy to make at home with your favourite plain yoghurt. For a deliciously simple snack, serve the labneh drizzled with olive oil and dusted with za'atar alongside pitta bread for dipping.

    28 people made this

    Serves: 32 

    • 4kg natural yoghurt
    • 1 teaspoon salt, or to taste
    • 4 tablespoons olive oil

    Prep:10min  ›  Extra time:1day  ›  Ready in:1day10min 

    1. Line a large colander or sieve with cheesecloth or muslin. Stir salt into the yoghurt, and pour the yoghurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
    2. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the fridge.


    You can omit the olive oil and simply drizzle it over the labneh just before serving, if liked.
    No cheesecloth or muslin? You could also use coffee filters or even a fine tea towel or kitchen paper.


    Homemade labneh
    Homemade labneh

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    Reviews & ratings
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    Reviews in English (27)


    Being of Lebanese decent, I have had this all of my life. I often add some or all of the following flavorings: fresh, mashed or roasted mashed garlic, an envelope of Ranch dip powder, fresh herbs, scallions and minced sun-dried tomatoes. I also use non-fat yogurt for a healthy snack.  -  20 Dec 2007  (Review from Allrecipes US | Canada)


    Labneh is awesome, and this recipe is no exception, and simple enough to make. I prefer making my own yogurt and then straining it through the cheesecloth. I then shape the labneh into 2-inch balls and store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time.  -  30 May 2005  (Review from Allrecipes US | Canada)


    I didn't have any cheesecloth on hand, so I used a plain white, clean, handkerchief. The recipe came out wonderful, I added some minced garlic and olives and used it as a spread for pitas with hummus.  -  25 May 2006  (Review from Allrecipes US | Canada)