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Homemade Labneh

Homemade tangy cream cheese spread

Course Breakfast
Cuisine Lebanese
Keyword Easy, Healthy, Homemade
Servings 1 bowl
Author Zaatar and Zaytoun


  • 1 kg plain unsweetened yoghurt
  • 1/2 tsp salt
  • Extra virgin olive oil


  1. Place the colander on a tray and line with the muslin cloth

  2. Pour the whole tub of yoghurt into the cloth and add the salt. Mix around and tie the ends into a knot
  3. Leave out betwee 12-18 hours, wiggling the muslin cloth around every few hours and replacing the tray of water if necessary.
  4. Leave in the fridge overnight and untie the cloth when the labneh is ready, transfer to a plate and drizzle generously with extra virgin olive oil
  5. Store the rest in the fridge in an airtight box.

Recipe Video

Recipe Notes

The longer you leave the labneh out, the tangier it will be, so adjust time to preference.