How to Make Labneh (Yoghurt Cheese)
Labneh is the simplest cheese in the world: salted yoghurt, drained until thick. There is no heating, no acid, no cultures to buy — just yoghurt, salt, a cloth and time. The result is tangy, creamy and endlessly useful, and it costs a fraction of what you would pay for it.
What you need
- 1 kg full-fat Greek-style yoghurt — the thicker and fresher, the better
- 1 teaspoon salt, or to taste
- A bowl, a sieve or colander, and muslin or a clean tea towel
Method
- Mix the salt into the yoghurt.
- Line a sieve with muslin and set it over a deep bowl.
- Pour in the yoghurt, cover and refrigerate.
- Drain for 12 hours for a soft, spoonable labneh, or 24–48 hours for a firm, spreadable cheese.
- Discard the whey as it collects, or keep it for soups and marinades.
Soft or firm, your choice
The only variable is the draining time. At 12 hours you have something like a thick sour cream or Greek yoghurt; at 24 hours, cream cheese; at 48 hours, a firm cheese you can roll into balls and preserve in oil.
Labneh balls in oil
For a more solid cheese, drain for two days, then roll the firm labneh into small balls, set them on a tray and refrigerate uncovered for a day to dry slightly. Pack into a jar, cover with olive oil and add herbs, chilli or lemon zest. They keep for weeks in the fridge.
How to serve it
- Spread on a plate, drizzle with olive oil and sprinkle with za’atar
- As a dip for flatbread and vegetables
- In place of cream cheese on a bagel
- Thinned with water as a dressing
Like whipped feta, labneh is a fresh cheese that belongs on the table with bread and olive oil. See our feta guide for more on the fresh cheeses of the eastern Mediterranean.
