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  • Labneh (Yogurt cheese)

    August 27, 2018 1 min read 2 Comments

    Labneh (Yogurt cheese)

    Like tzatziki, but easier, labneh is another fabulous, summery thing to do with yogurt. Drizzled with olive oil and sprinkled with Za’atar Seasoning, this Lebanese yogurt cheese makes an easy snack for lazy days in the backyard.


    1 750-gram tub of plain full-fat yogurt
    ½ tsp kosher salt
    Olive oil, to serve
    Za’atar Seasoning, to serve


    1. Mix salt into yogurt.
    2. Line a mesh sieve with cheesecloth and place the sieve over a bowl. Pour salted yogurt into cheesecloth. Pull edges of cheesecloth together and twist to create a tight package.
    3. Let the cheesecloth-wrapped yogurt rest in the sieve in the fridge for at least 12 hours (the longer you let it sit, the drier your labneh will be). Discard the whey that drips into the bowl, or save it for another purpose.
    4. Scrape the labneh from the cheesecloth onto a plate and use a spatula to form it into a round. Drizzle olive oil over labneh and sprinkle with Za’atar, to taste. Serve with flatbread, crackers or vegetables.

    2 Responses


    August 21, 2023

    Let the yogurt drain for 24-48 hours. Transfer to a container. I like to schmear it on toasted bagels and sprinkle with your Inglewood Everything Blend. Delicious! also you can scoop the labneh out and form into balls using a small cookie disher. Plop them into a clean jar and cover with garlic oil. Let sit for about a week then schmear on your bagel with the seasoning. Absolute garlicky heaven :)

    Karen Anderson
    Karen Anderson

    March 25, 2021

    I’m going to try this! Thx – K

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