How to Make Labneh (aka Yogurt Cheese)

 

Ingredients:

Instructions:

To make labneh, pour the yogurt into the cotton bag, cheesecloth, or tight-weave towel. Hang above a bowl or jar and allow the whey to drain off for 2 to 12 hours depending on the thickness desired. Once the draining process is complete, add herbs and seasoning to taste. 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 & Raisins: For each 1/4 cup of labneh, add 1 to 2 tablespoons walnuts, 1 to 2 tablespoons dried fruit such as cranberries or raisins, and 1/2 to 1 teaspoon honey, maple syrup, fruit jelly.
  • Basil, Hazelnut, and Sundried Tomatoes: Add a small handful of toasted finely chopped hazelnuts (filberts), a handful of finely chopped basil, and a handful of finely chopped sundried tomatoes.
  • Spicy Chili & Olives: For each 1/4 cup of labneh, add 3 to 4 chopped fresh green chilies and 3 to 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.  You can also add a bit of honey if desired for added sweetness.
  • Vegetable: For each two cups of labneh add 2 tablespoons each minced scallions, minced carrot, and minced celery, and 2 minced radishes. Mix in 1/4 teaspoon salt and 1/8 teaspoon pepper (or adjust to taste).



                                                
   
Lebneh Yogurt Cheese
 

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Cotton Bag for Making Yogurt Cheese Lebneh
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