How to Make Labneh from Homemade Yoghurt

Labneh has got to be the easiest of all cheeses to make and it is delicious. I like to serve mine with some extra virgin olive oil and my home fermented olive from my own trees. All you need is some yoghurt, a tight weave cheesecloth and some string and you can get started on this wonderfully exotic but simple cheese.

First, just make yourself some yoghurt. It really is better than buying it. If you make your own it is going to cost you about $1.50 a kilo. You can also ensure that it has no additives, is still alive and has probiotic bacteria added is you choose. Check out my blog post here on making your own dairy yoghurt. Once you have your yoghurt, you are ready to tip it into a colander lined with a tight weave cheesecloth to drain off the excess whey.

This will need to hang for 24 hours, or until the whey has stopped dripping from the bag. Do not be tempted to squeeze the bag to speed the process alone as all it will do is stick the cheese to the cloth and make it more difficult to roll the cheese out of the bag when it is ready.

Once the cheese is the consistency you are looking for, use a teaspoon to scoop out some of the cheese and roll it into balls. Then roll the balls of cheese into some herbs of your choice. I have selected semi-dried chives. Drop a few balls into a jar and then cover with olive oil. Add some more balls and then continue to cover will oil. Do not add all the balls to the jar and then top up with oil as the balls may stick together. Add the balls one layer at a time and have that layer covered with oil before adding the next

Serve on crackers with a little pink Himalayan salt, smoked salt or a salt/pepper blend. The mixture of the cheese, olive oil and herbs is sensational.

This is so easy to make and can be a wonderful gift for Christmas. It does not cost a lot, but it shows that you care enough to put some effort in. Just don’t tell anyone how easy it really is and they will think you are amazing, which of course, you are.


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8 Replies to “How to Make Labneh from Homemade Yoghurt”

  1. This sounds delicious and easy too. I make lots of homemade yoghurt but will now take it a step further.
    But do you have to refrigerate the yoghurt in cheesecloth while it drains off the excess whey?
    From your picture it seems to be at room temperature not in fridge.

  2. This is great and need to try it. Thanks. So do you refrigerate the jars of cheese and olive right away or can they sit out until use then refrigerate? Thanks

    1. Hi Laurilee:

      Once I put the cheese in oil, I pop them in the fridge. I get them out about an hour before I am going to use them, to give them a chance to warm up as the oil will solidify to some degree.


    1. Hello Jodie,

      No, Labneh is a cheese and cheese is a dairy food; however, you can drain your coconut yoghurt to some degree to make it thicker. It will not be labneh, but it could be wonderful. I find if I use Smooth Gel as my thickener, my coconut yoghurt gets thicker every day, without draining it, and ends up the consistency of cream cheese.


  3. Do you put a little salt into the yoghurt, ( see this is milk recipes)? I make my own coconut yoghurt regularly and would like to make this but other recipes for dairy say salt?

    1. Hello Denni,

      Yes, I add a little salt, to taste, to my labneh. This will be determined by your personal preference. I have not made a non-dairy version of this simple cheese yet. I would experiment with and without salt when I do, and work out what tastes right to me.

      If you give it a go, let me know how it turns out.


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