How to Make Labneh (Yogurt Cheese)


This simple recipe is similar to cream cheese and can be flavored as you like.


  1. Pour the yogurt into the cotton bag, cheesecloth, Greek Yogurt maker, or tight-weave towel. Hang above a bowl or jar and drain whey for 2-12 hours depending on the thickness desired.
  2. Once the draining process is complete, add herbs and seasoning to taste. 
  3. Refrigerate for 2 or more hours prior to eating to allow the flavor of the herbs and seasoning to fully develop.


Delicious when spread on crackers or as a dip for fresh vegetables.

Please note: labneh can be a bit more challenging to make at higher altitudes so some adjustments to the process may be necessary to get the whey to drain properly off the yogurt.


Flavoring Ideas

  • Walnuts and Raisins: For each ¼ cup of labneh, add 1-2 tablespoons walnuts, 1-2 tablespoons dried fruit such as cranberries or raisins, and ½-1 teaspoon honey, maple syrup, or fruit jelly.
  • Basil, Hazelnut, and Sun-dried Tomatoes: Add a small handful of toasted finely chopped hazelnuts (filberts), a handful of finely chopped basil, and a handful of finely chopped sun-dried tomatoes.
  • Spicy Chili and Olives: For each ¼ cup of labneh, add 3-4 chopped fresh green chilies and 3-4 chopped green olives. Add a bit of lemon juice if desired, to thin the consistency of the labneh.
  • Fruit: Add canned fruit, jam, jellies, or preserves to the labneh.  Add a bit of honey, if desired, for added sweetness.
  • Vegetable: For every 2 cups of labneh add 2 tablespoons each minced scallions, minced carrot, and minced celery, and 2 minced radishes. Mix in ¼ teaspoon salt and ⅛ teaspoon pepper (or adjust to taste).

Lebneh Yogurt Cheese

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