Yoghurt Cheese or Labneh

Yoghurt Cheese or Labneh

This is a soft cheese, also known as Lubneh or Laban, that can be made with a quality natural dairy yoghurt.


  • 1 Litre of natural dairy yoghurt
  • One tsp of Cheese Salt (or to taste)



  1. Line a colander with tight weave cheesecloth and pour boiling water through to sterilise it and transfer the yoghurt into it.
  2. Gather the four corners of the cloth to make a bag and suspend over a bowl to catch the whey which drips through. This whey may be used for bread making or other cooking.
  3. Drain for 12 to 24 hours, or until the whey has stopped dripping from the bag.
  4. Remove the cheese from the bag and place it into a bowl and mix in your salt.
  5. Store in the refrigerator in an airtight container for up to 2 weeks.

This is an excellent cheese for savoury dishes, and I use this when making stuffed capsicums. Try mixing this cheese with chopped, roasted garlic and piping it into mushroom tops, which are then grilled.

Recipe © 2010 Valerie Pearson


Make Labneh yourself with the following products:

8 Products Found