Homemade labneh (yoghurt cheese)
Nutrition per serving
An ultra-simple Middle Eastern fresh cheese: yoghurt strained overnight until creamy, finished with olive oil and herbs. Rich in protein and light, it is great spread on bread with drinks.
Prep: 10 min | Cooking: 0 min | Servings: 6 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 128 kcal · 2 g protein · 3 g carbohydrate · 12 g fat
Ingredients
- 500 g Greek yoghurt
- 1 pinch of salt
- 2 tbsp olive oil
- za’atar or herbs
- olives (optional)
Method
- Salt the Greek yoghurt and pour it into a clean cloth.
- Leave to drain overnight in the fridge (hung up or in a sieve).
- Collect the creamy labneh.
- Serve with a drizzle of olive oil and za’atar.
Nutritional benefits
Labneh is a fresh cheese made simply by straining yoghurt: it concentrates the protein and calcium of the yoghurt while staying light, with far less fat than a regular spreadable cheese. Low in carbohydrate, it is a healthy base for a mezze spread or a Middle Eastern breakfast.
Variations and substitutions
- Made with sheep’s or goat’s milk yoghurt.
- With herbs: mint, dill, garlic.
- Rolled into balls in herbs and kept in oil.
- Sweet: with honey and fruit.
Storing and preparing ahead
Keeps for 5 days in the fridge; in balls under oil, for several weeks.
💡 Good to know
The longer you leave it to drain, the firmer the labneh: overnight for a spreadable texture, 48 hours for balls.
Read more
Discover more protein recipes · vegetarian recipes · gluten-free recipes · keto & low-carb recipes.
Foods in this recipe: Greek yoghurt · salt · olive oil · za’atar · olives.
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