Labneh or yoghurt cheese is so easy to make and it is delicious. It has a smooth and creamy consistency and a slight tangy taste. It’s great spread on crackers with a sprinkle of sumac – I also love a sprinkle of good quality sweet paprika and so does H. I can see this being a staple in my home – ready for a healthy snack. If your little ones enjoy the taste of natural yoghurt then they are sure to love this…
You simply strain the natural yogurt for a few days to allow the whey to drip through the cheesecloth, and what you are left with is labneh. If placed back in the fridge at this point it will last for a few days. Roll into perfect little portion sized balls and cover in olive oil, and it will last for a month or so – but it’s so good, I doubt it will last any time at all.
Labneh is great spread on toast as a healthy alternative to butter, or served more traditionally as part of a mezze selection. Be sure to use a good quality olive oil. I used an Australian fruity fragrant extra virgin olive oil, because the labneh will take on the flavour of the oil. I’ve kept it super simple but feel free to experiment a little and add your favourite herbs. A few springs of thyme or a chilli added to the oil would be gorgeous.
How to make labneh
Ingredients
- 1 kg natural yoghurt
- olive oil
- salt (*optional)
Instructions
- Place a few layers of cheese cloth or muslin over a bowl add add the yoghurt. Gather up the edges and secure. Hang the yoghurt over a large bowl so it can drip in the fridge for 2 to 3 days.
- Discard the whey*. Add the salt to the labneh if using and mix to combine. Rub olive oil into your hand and roll balls about the size of golf balls with the mixture. Place the balls into a jar and cover with olive oil.
- Refrigerate and use within about a month or so
Notes
*As one of my lovely readers has pointed out - the whey that has been strained is no longer required for this recipe but you can most definitely keep it and add it to other recipes, such as making bread, fermenting foods, soaking nuts/beans/grains, add to smoothies, etc.
Beautiful pictures! I love cheese period, but I especially love these kinda of cheeses. Going to have to try this!
Thanks so much. Definitely give it a try, you can’t go wrong. xx
Homemade Labneh is so wonderful… and so easy! Reminds me that I haven’t made it in a while!
It so is Amanda. I’m so addicted to the stuff at the moment.
Mmmmm…Cristie…these labaneh balls look amazing..so tempting…Coming from the Middle East, this is must have element in every kitchen. We make many dishes, dips and spreads using it…I have many recipes posted on my blog…Amazing pics and blog by the way :)
Thanks very much Manal. I will be sure to check out your blog for some inspiration.
OMG, I so want to try this! Pinned for later!
Thanks so much Claudia xx
Wonderful pictures. I’ve never tried Labneh but it looks amazing. I will definitely give this a try.
Thanks very much. It really is very delicious and it’s so handy to have on hand.
I’ve made yogurt for years, and I’m starting to play with other cultured dairy products and fresh cheese. Thanks for the reminder – and the recipe!
You are very welcome Anne. If you make your own yoghurt, I’m sure it would be even more delish. xx
Yummmmmm! This looks tasty. Your pictures are truly awesome !
Hi Fareeha, thanks very much. It is very tasty and has become a staple in our house. Thank you for the photography compliment, I’m still very much learning so its always nice to hear feedback. xx
I love labneh but have never actually considered making it myself. I may try this though, thanks for sharing.
You are very welcome Razena. Once you make it I’m sure it will be a regular occurrence – its so easy and oh so delicious. xx