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This simple to make soft cheese is wonderful on it one or as a base for add ins. 
Prep Time10 mins
Resting1 d
Total Time1 d 10 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: cheese recipes, Labneh, soft cheese recipes,
Servings: 20 servings
Author: Amy- A Red Spatula


  • 32 ounces plain whole milk yogurt
  • 1- 1 ½ teaspoons salt


  • Mix the salt with yogurt. 
    Pour yogurt into double layers of cheesecloth. Tie the cheesecloth onto a wooden spoon hanging over a bowl- as shown in the photos. Place into fridge. Let it sit at least 24 hours. The whey will  strain out. Mine took about 30 hours. 
    From here you can eat the cheese as is. Or you can marinate it, as shown in photo. Simply fill a jar with good quality olive oil, minced garlic and herbs of choice. I used salt, pepper, basil, oregano and thyme. Drop the labneh into the olive oil mixture with a portion scoop. Let this marinate in the fridge for several days at least. I love to eat the marinated cheese spread over toast or rice cakes!
    I also use it spread on pitas as a base.
    Or you can mix in minced garlic, salt and pepper. Top with olive oil and herbs of choice- It makes a pretty presentation when the herbs and olive oil are sprinkled on top. Use it on a mezze platter with veggies, crackers pita chips etc. 
    Your friends will be so impressed with your "cheese" making skills. So, sit back and enjoy the praise!