Labneh – Homemade Yogurt Cheese

Nov 22, 2017, 8:02 AM | Updated: 9:03 am


How to make homemade Labneh for your next Cheese Plate

Labneh is strained yogurt cheese that you can make from whole fat yogurt. All you need is cheese cloth and a strainer.

Step 1) Line strainer with cheese cloth and dump all yogurt into cheese cloth. Place strainer with cheese cloth and yogurt over a bowl to let the whey from the yogurt strain.21st-labeh

Step 3) Bring the sides of cheese cloth up, and tie to cover top of the yogurt. Then place a weight on top of the tied cheesecloth to help press whey out of the cheese.

Step 3) Place the bowl containing yogurt in the fridge and let sit for three days.

Step 4) Take bowl out of fridge and unwrap the cheese cloth to test the density of the yogurt by touching it. Take the yogurt and dump into a bowl. Add any ingredients you want in your Labneh and mix together*.

Step 4) Roll Labneh into balls and place on cheese board or roll into logs, place onto saran wrap and roll tight. Keep refrigerated for up to five days.

*Labneh will take on the taste of any ingredients you mix it with, here are three recipes to try with you Labneh:


Honey Almond Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 4 oz Sliced Almonds
  • 2oz Honey

Once you convert yogurt to labneh, add sliced almonds and honey to a bowl with the labneh and mix until honey is fully incorporated.

Roll into balls and serve on cheese plate or roll into logs and store in fridge for up to five days


Olive Oil and Herbed Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 2oz Extra Virgin Olive Oil
  • 1T Chopped Oregano
  • 1T Chopped Rosemary
  • 1T Chopped Thyme

After converting yogurt into labneh, dump labneh into a bowl, add all the ingredients and mix.

Once mixed, roll into balls and place on cheese plate and drizzle more olive oil on top, or roll into logs and store in fridge for up to five days.


Red Wine and Shallot Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 1 Whole Shallot
  • 2 Garlic Cloves
  • 8oz Red Wine (Your Choice)
  • 1T Olive Oil
  • 1T Butter

Place sauce pot on stove and turn onto medium high, pour olive oil into pot and heat up

While olive oil is heating up mince garlic and shallot and place into sauce pot. Cook garlic and shallots until translucent.

Once garlic and shallots are translucent pour in 8oz of red wine and boil.

Once red wine is boiling turn heat down and simmer for 45 minutes or until red wine has reduced to a thick sauce. Once red wine has thickened add 1 T butter and mix.

Pour mixture into bowl and let cool in fridge for one hour.

After sauce has chilled, pull out labneh and red wine sauce and mix together until red wine sauce is evenly incorporated throughout labneh.

Roll into balls and serve on cheese plate or roll into a log and store in fridge for up to five days.


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Labneh – Homemade Yogurt Cheese