Original Labneh Recipe: learn how to make the creamy Middle Eastern cheese at home with just two ingredients and tips to serve it perfectly.
Labneh is a pillar of Levantine culinary tradition, popular in Lebanon, Syria, Jordan and Israel for millennia.
This yogurt cheese, born from the need to preserve milk in rural areas, represents the essence of simplicity: remove the whey from salted yogurt to obtain a velvety cream with a slightly tangy flavor.
Historically made in peasant homes by filtering yogurt through cloth sacks hung up, labneh today is the undisputed protagonist of the Middle Eastern appetizer spread.
Original Labneh is the Heart of the Middle East on the Table — whether served creamy in a bowl or formed into small balls and preserved under oil, this “peasant cheese” contains millennia of history and hospitality in every bite.
In this guide, I’ll also show you how to customize your labneh by adding the freshness of chives and the peppery note of arugula.
Additionally, you’ll discover the traditional technique to form it into little balls and preserve it under oil, making it perfect to enjoy anytime.
Thought for you:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
Shopping: you will obtain about 300 g (10.6 oz) of finished product
- 2 cups Greek yogurt ((whole milk, unsweetened))
- Half teaspoon salt
- to taste chives (or arugula)
- to taste extra virgin olive oil
- to taste extra virgin olive oil
- to taste chili pepper
- to taste vinegar
Original Labneh Recipe
Tools
Labneh is extremely simple: it only requires patience.
- 1 Bowl
- 1 Knife
- 1 Strainer cheesecloth-style
- 4 Molds
Steps
Let’s go to the kitchen
Combine the yogurt and salt in a bowl.
Place a clean cotton dish towel over a strainer set on a deep container (I used a pasta pot), or even better use a gauze-style strainer as shown in the photo.
Pour the yogurt into the cloth and close it into a pouch.
Let it drain in the refrigerator for 12-24 hours. The longer you wait, the firmer it will become, like a spreadable cheese.
Meanwhile wash and thoroughly dry the arugula or chives.
Finely chop them.
After the resting time, remove the cheese from the cloth and fold in the chopped chives (or arugula).
For storage up to 2 weeks, shape into small balls or rounds using traditional molds, and immerse them completely in extra virgin olive oil, vinegar and aromatics.
Here is the Original Labneh Recipe
Tips and notes
Fresh Original Labneh: store in the refrigerator. Place the labneh in an airtight container; it stays fresh for 5-7 days.
In oil: it lasts up to 2 weeks
Note: If you notice excess whey in the container, simply drain it before serving.
FAQ (Questions and Answers)
Original Labneh Recipe
Can I make it without herbs?
Yes, you can certainly make Labneh plain, without herbs.
Original Labneh Recipe
