Labneh from Strained Yogurt — Creamy Lebanese Cheese, Perfect for Breakfast and Salads
Make a delicate, creamy, and mildly tangy cheese from everyday yogurt by straining it for three days. This homemade labneh closely resembles commercial cream cheeses like Philadelphia but offers a fresher, more natural taste. Serve it for breakfast or in salads, or marinate it in olive oil for a flavorful preservation and a beautiful gift idea.
🧀 Ingredients
| Ingredient | Quantity |
|---|---|
| Full-fat yogurt (6%) | 1 kg |
| Salt | 1 teaspoon (level) |
For marinating (optional)
| Ingredient | Quantity |
|---|---|
| Dried oregano | To taste |
| Garlic clove | 1, sliced |
| Chili flakes | To taste |
| Fresh rosemary leaves | A few |
| Olive oil | Enough to cover |
🔪 Preparation Steps
- Prepare yogurt:
Mix yogurt with salt thoroughly. - Strain yogurt:
Place three layers of cheesecloth (tifon) inside a sieve over a bowl. Pour yogurt into the cheesecloth. Gather edges and tie securely to prevent leaking. - First draining stage:
Place the wrapped yogurt bundle on a plate and weigh it down with a heavy object (e.g., a canned food). Refrigerate and drain for 2 days. - Second draining stage:
Remove the bundle from the fridge and hang it securely (e.g., under a chair) over a bowl to collect further whey drainage. Leave at room temperature for 1 more day. - Ready to serve:
On the third day, unwrap the cheese. It can be served immediately spread on toasted bread, drizzled with olive oil and garnished with fresh herbs. - Optional marinating:
To preserve longer, oil your hands and roll the labneh into small balls. Place them in a sterilized jar (sterilize by baking at 180°C for 15 minutes). Add oregano, chili flakes, sliced garlic, rosemary, and cover with olive oil. Store in the fridge.
💡 Tips & Notes
- Olive oil stored in the fridge may solidify and appear cloudy — remove it about 30 minutes before serving to return to liquid clarity.
- The marinated labneh balls make a stunning gift for food lovers.
- Whey drained from the yogurt can be used in baking or soups as a natural souring agent.
🧾 Final Thoughts
Homemade labneh is a versatile, flavorful cheese that elevates simple yogurt into a culinary specialty. The multi-day draining process ensures a perfect creamy texture and delicious tang.