Homemade Greek Yogurt Labneh

Homemade Greek Yogurt Labneh

Cuisine Middle Eastern
Author Neta


  • 850 ml 29 oz greek yogurt (I love the 5% fat, but the fatter the yogurt the more fat the cheese comes out)
  • 1 tsp kosher salt
  • 1 tsp lemon juice
  • Olive oil for storing


  1. Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth.
  2. Gather the edges of the cheesecloth together and tie.
  3. Hang the tied cheesecloth above the sink or a large bowl, so the liquid can drain out of the yogurt.
  4. Let liquid drain for 24-48 hours. The longer it takes the firmer your labneh is going to be.
  5. Roll yogurt into 3/4 inches balls.Place in a jar fitted, and pour olive oil on top.
  6. If you like you can add ground sumac to the olive oil.
  7. Store in fridge for up to two weeks.