Yogurt Cheese (Labneh)

Recipe by evelynathens
READY IN: 5mins
YIELD: 2 cups


  • 6
    cups Greek yogurt
  • 2
    teaspoons salt


  • In a large bowl stir the salt into the yoghurt.
  • Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
  • Pull corners up and tie tightly.
  • Suspend from a stationary object over a bowl (to catch liquid).
  • Let this hang overnight or about 12 hours.
  • When well drained it will be the consistency of cottage cheese.
  • Remove from the cloth.
  • Store covered in the refrigerator until needed.
  • You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
  • Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
  • To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
  • Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
  • Chill until firm.
  • This will take several hours.
  • After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
  • Seal the jar and store at room temperature.
  • The labneh will keep this way for several months but you will have eaten them all up long before that!
  • Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.