Go Back
Print
How to make labneh (Yogurt cheese)

How to make labneh (Yogurt cheese)

This recipe for homemade labneh (yogurt cheese) will give you a creamy, smooth, and delicious healthy cheese. Serve it for breakfast, snack or as an appetizer
Course Appetizer, Breakfast, Brunch, Snack
Cuisine gluten-free, Healthy, Mediterranean
Keyword cheese, homemade, labneh, recipe, yogurt
Prep Time 20 minutes
Resting time 1 day
Total Time 1 day 20 minutes
Servings 16
Calories 87 kcal
Author Makos

Ingredients

For the yogurt cheese - Labneh

  • 4 cups (1 kg) Greek yogurt (it can be full-fat or light)
  • 2 teaspoons (10 grams) fine sea salt (start with 1 teaspoon)
  • cheesecloth or kitchen towel, strainer, bowl

For the topping

  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons dried oregano or thyme, or a mix of both
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon sea salt flakes
  • a few tablespoons e.v. olive oil

Instructions

  1. Make the labneh cheese: Place a colander over a large bowl and cover it with a kitchen towel. Mix the yogurt with 1 teaspoon salt, taste and add more salt according to your preference. Transfer it to the kitchen towel. Fold the towel over the yogurt and cover with a plate. Place the bowl in the fridge for 24 hours. For thicker labneh you can leave it up to 48 hours.

  2. Transfer the labneh cheese to an airtight container and keep refrigerated.
  3. Make the topping: Optionally, briefly ground the sesame seeds. Mix all the ingredients for the topping in a bowl, except the olive oil.

  4. Place some labneh onto a plate or a serving bowl and sprinkle over the topping. Drizzle with some olive oil and serve with baked pita bread.

Recipe Video

Recipe Notes

Instead of pine nuts you can use toasted almonds, walnuts, hazelnuts, or pistachios.

Salt can be adjusted to your liking. Keep in mind that because some of the moisture will be drained, the final cheese will be saltier than the yogurt mixture you will start with.

Similar recipes you may like: