Levantine Labneh Cheese (Printable)

Tangy Levantine labneh made by straining yogurt, served chilled with olive oil and herbs.

# What You Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# How-To Steps:

01 - In a medium bowl, stir the sea salt into the yogurt until evenly blended.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean, thin kitchen towel. Position it over a deep bowl to collect the whey.
03 - Spoon the salted yogurt into the prepared sieve, then gather and fold the cloth edges over the yogurt.
04 - Place the setup in the refrigerator and allow the yogurt to drain for 12 to 24 hours, depending on preferred consistency: 12 hours for soft, spreadable texture; up to 24 hours for a firmer cheese.
05 - Once firmed to desired thickness, transfer the labneh to a serving dish. Drizzle with extra-virgin olive oil and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Tips:

01 -
  • It requires almost no skill, just time and trust—perfect for cooking when life is chaotic.
  • One batch quietly transforms into something so rich and satisfying that you'll find yourself making it twice a month.
  • It's the kind of thing that makes your kitchen smell like care and intention.
02 -
  • The cheesecloth matters more than you'd think—use actual cheesecloth if possible, as a regular kitchen towel sometimes holds onto too much moisture and traps flavors.
  • Don't hang your labneh above the sink or discard the whey too quickly; it keeps for days in the fridge and makes the most delicate, delicious base for soups or bread dough.
03 -
  • Save every drop of whey—it's liquid gold for baking bread or starting ferments, and tastes clean and slightly tangy.
  • If your kitchen is cold, your labneh may take the full 24 hours; if it's warm, check after 12 and adjust accordingly.
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