Homemade Lebanese labneh β silky strained yogurt cheese served with olive oil and za'atar, or rolled into herbed balls and preserved in olive oil.
Labneh (ΩΨ¨ΩΨ©) is the simplest and perhaps most essential preparation in the Lebanese kitchen: plain yogurt, drained through cheesecloth until it becomes a thick, tangy, spreadable cheese. The transformation is achieved through nothing more than gravity and time β no cooking, no cultures added, no equipment beyond a colander and a cloth. What emerges after 12β24 hours is a product of extraordinary versatility: soft enough to spread on warm pita for breakfast, thick enough to roll into balls and preserve in olive oil and herbs for months. Lebanese labneh made from full-fat sheep's or goat's milk yogurt has a complexity and richness that cow's milk versions approach only partially, but excellent labneh can be made from any good-quality full-fat plain yogurt. The standard breakfast presentation is simple: a pool of labneh on a flat plate, a generous drizzle of Lebanese olive oil, a sprinkle of dried za'atar (wild thyme) and black olives alongside. Labneh balls (labneh mkabbass) preserved in jars of olive oil studded with dried herbs and chili flakes are one of the most important condiments in Lebanese village food tradition, lasting through the winter and improving with age.
Serves 6
Combine the yogurt and salt in a bowl. Stir well until the salt is dissolved.
Line a colander or sieve with two layers of cheesecloth, a clean thin kitchen towel, or a large coffee filter. Place the lined colander over a deep bowl to catch the whey.
Pour the salted yogurt into the lined colander. Draw up the edges of the cheesecloth and tie or fold to enclose the yogurt. Refrigerate and allow to drain for 12 hours for a soft, spreadable labneh, or 24 hours for a firmer, roll-able consistency.
The longer you drain, the thicker and tangier the labneh becomes. 48-hour labneh is firm enough to roll into balls.
Spoon the soft labneh onto a flat plate or bowl. Create a well in the center and pour olive oil generously into it. Sprinkle with za'atar, sumac if using, and dried mint. Serve with warm pita and olives.
If you have drained for 24β48 hours, roll heaped teaspoons of the thick labneh into smooth balls between your palms. Place on a tray and refrigerate for 2 hours to firm up.
Pack the labneh balls into a sterilized jar. Add dried herbs (thyme, chili flakes, dried mint) and pour over enough olive oil to submerge completely. Store in a cool dark place for up to 3 months. The flavor deepens and improves over time.
Buy whole-milk yogurt with no added thickeners (avoid brands listing gelatin or modified starch) β thickened yogurts do not drain properly and produce a gummy labneh.
The drained whey is a nutritional powerhouse β use it in bread dough, smoothies, or as a soup base rather than discarding it.
Rolling labneh balls in a mixture of nigella seeds, dried chili, and dried herbs before preserving gives each ball a distinct flavor and beautiful appearance.
Labneh with olive oil and honey: drizzle good-quality honey over the olive oil for a sweet-savory breakfast variation popular in the Galilee.
Keshek: fermented labneh made by mixing dried bulgur wheat with yogurt and letting it ferment for a week, then drying and powdering it β an ancient Lebanese pantry staple.
Fresh soft labneh keeps covered in the refrigerator for up to 1 week. Labneh balls preserved in olive oil (fully submerged) keep at room temperature or in a cool dark place for up to 3 months. Refrigerate after opening.
Labneh is one of the oldest foods in human history β the process of straining yogurt to produce a thick, tangy soft cheese dates to early nomadic pastoralist communities across the Fertile Crescent and the Arabian Peninsula. In Lebanon it is consumed daily at breakfast across all social classes and considered as fundamental as bread. Labneh mkabbass (preserved balls in oil) is a tradition associated particularly with Lebanese mountain villages, where it has been made for centuries as a way to preserve the summer's dairy harvest through winter.
It depends on how you want to serve it: 12-hour labneh is soft and spreadable, like a thick sour cream; 24-hour labneh is firm enough to scoop into mounds; 48-hour labneh is firm enough to roll into balls. All stages are delicious.
The drained whey is thin, tangy, and nutritious. Use it as the liquid in bread or pizza dough, add to smoothies, or use in place of buttermilk in pancakes and baked goods.
Yes β Greek yogurt is already partially strained, so it requires only 6β12 hours of draining rather than the full 24. The result is excellent labneh with a clean, mild tartness.
Per serving (100g / 3.5 oz) Β· 6 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.