Labneh Recipe

Labneh with drizzled olive oil and zataar


Labneh is a soft cheese made from strained yogurt.


  • Yogurt (I use the brand White Mountain Bulgarian Yogurt )



  1. There are a couple of ways you can do this.
    The first way is to put a strainer over a bowl. Lay cheesecloth over the strainer, and pour in the amount of yogurt you like. Leave it out on your counter overnight. In the morning squeeze out the remaining liquid, transfer to a Tupperware, and keep in the fridge until ready to enjoy.
    My Sitto hung hers from the faucet in the kitchen sink overnight.
    I use a wooden spoon hung over a bowl with cheesecloth wrapped around it.
    Any way will work as long as your yogurt is suspended above the strained liquid. If you’re nervous about leaving yogurt on your counter all night, this can all be done in the fridge if you’d prefer.



You can use any type of plain yogurt. Fattier equals better texture.